Grace
04-22-2001, 06:18 PM
I have a few buckwheat pancake recipes in my CookWare software that I'm happy to share with you.
CookWare(tm) from Cooking Light(r)
Buckwheat Pancakes
SOURCE: Cooking Light YEAR: Mar/Apr 1992 PAGE: 68
INGREDIENTS FOR 9 SERVINGS:
1/2 cup all purpose flour
1/2 cup buckwheat flour
2 tsp. baking powder
2/3 cup milk
2 Tblsp. maple syrup
1 Tblsp. vegetable oil
1 egg, lightly beaten
INSTRUCTIONS:
Combine first 3 ingredients in a large bowl, stir well. Combine milk and next
3 ingredients, add to dry ingredients, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet.
Turn pancakes when tops are covered with bubbles and edges look cooked.
Yield: 9 (4 inch) pancakes
NUTRITIONAL INFORMATION:
Calories per pancake: 81 / fat 2.3g
CookWare(tm) from Cooking Light(r)
Buckwheat-Cinnamon Pancakes
SOURCE: Cooking Light YEAR: September 1997 PAGE: 52
INGREDIENTS FOR 3 SERVINGS:
1/2 cup all-purpose flour
1/2 cup buckwheat flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup skim milk
1 tablespoon vegetable oil
1 large egg
INSTRUCTIONS:
Help avert a stress-related bad mood with this complex-carbo-loaded breakfast.
(Recipe by Jean Kressy)
1. Combine first 6 ingredients in a large bowl; stir well. Combine milk, oil,
and egg; stir well. Add to flour mixture, stirring until smooth.
2. Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or
nonstick skillet. Turn pancakes when the tops are covered with bubbles and the
edges look cooked. Yield: 3 servings (serving size: 2 pancakes).
NUTRITIONAL INFORMATION:
CALORIES 236 (27% from fat); FAT 7g (sat 1.6g, mono 2.2g, poly 2.6g); PROTEIN
9g; CARB 35.4g; FIBER 0.6g; CHOL 242mg
CookWare(tm) from Cooking Light(r)
Buckwheat-Honey Pancakes
SOURCE: Cooking Light YEAR: March 2000 PAGE: 108
INGREDIENTS FOR 4 SERVINGS:
2/3 cup buckwheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup plain fat-free yogurt
1/4 cup honey
1/4 cup fat-free milk
2 tablespoons vegetable oil
3/4 teaspoon vanilla extract
3 large eggs, lightly beaten
INSTRUCTIONS:
Serve these pancakes with the Vanilla-Maple Syrup recipe found in the March
2000 issue.
1. Lightly spoon flours into dry measuring cups, and level with a knife.
Combine flours and next 4 ingredients (flours through nutmeg) in a large bowl.
Combine yogurt and remaining ingredients; add to flour mixture, stirring until
smooth.
2. Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick
skillet. Turn pancakes when tops are covered with bubbles and edges look
cooked. Yield: 4 servings (serving size: 3 pancakes).
Note: Store any leftover buckwheat flour in your refrigerator or freezer;
whole-grain flours will spoil quickly at room temperature.
NUTRITIONAL INFORMATION:
CALORIES 352 (29% from fat); FAT 11.5g (sat 2.7g, mono 3.7g, poly 4g); PROTEIN
13g; CARB 50.8g; FIBER 1.4g; CHOL 167mg; IRON 2.5mg; SODIUM 443mg; CALC 204mg
CookWare(tm) from Cooking Light(r)
Buckwheat Pancakes
SOURCE: Cooking Light YEAR: Mar/Apr 1992 PAGE: 68
INGREDIENTS FOR 9 SERVINGS:
1/2 cup all purpose flour
1/2 cup buckwheat flour
2 tsp. baking powder
2/3 cup milk
2 Tblsp. maple syrup
1 Tblsp. vegetable oil
1 egg, lightly beaten
INSTRUCTIONS:
Combine first 3 ingredients in a large bowl, stir well. Combine milk and next
3 ingredients, add to dry ingredients, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet.
Turn pancakes when tops are covered with bubbles and edges look cooked.
Yield: 9 (4 inch) pancakes
NUTRITIONAL INFORMATION:
Calories per pancake: 81 / fat 2.3g
CookWare(tm) from Cooking Light(r)
Buckwheat-Cinnamon Pancakes
SOURCE: Cooking Light YEAR: September 1997 PAGE: 52
INGREDIENTS FOR 3 SERVINGS:
1/2 cup all-purpose flour
1/2 cup buckwheat flour
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup skim milk
1 tablespoon vegetable oil
1 large egg
INSTRUCTIONS:
Help avert a stress-related bad mood with this complex-carbo-loaded breakfast.
(Recipe by Jean Kressy)
1. Combine first 6 ingredients in a large bowl; stir well. Combine milk, oil,
and egg; stir well. Add to flour mixture, stirring until smooth.
2. Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or
nonstick skillet. Turn pancakes when the tops are covered with bubbles and the
edges look cooked. Yield: 3 servings (serving size: 2 pancakes).
NUTRITIONAL INFORMATION:
CALORIES 236 (27% from fat); FAT 7g (sat 1.6g, mono 2.2g, poly 2.6g); PROTEIN
9g; CARB 35.4g; FIBER 0.6g; CHOL 242mg
CookWare(tm) from Cooking Light(r)
Buckwheat-Honey Pancakes
SOURCE: Cooking Light YEAR: March 2000 PAGE: 108
INGREDIENTS FOR 4 SERVINGS:
2/3 cup buckwheat flour
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
3/4 cup plain fat-free yogurt
1/4 cup honey
1/4 cup fat-free milk
2 tablespoons vegetable oil
3/4 teaspoon vanilla extract
3 large eggs, lightly beaten
INSTRUCTIONS:
Serve these pancakes with the Vanilla-Maple Syrup recipe found in the March
2000 issue.
1. Lightly spoon flours into dry measuring cups, and level with a knife.
Combine flours and next 4 ingredients (flours through nutmeg) in a large bowl.
Combine yogurt and remaining ingredients; add to flour mixture, stirring until
smooth.
2. Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick
skillet. Turn pancakes when tops are covered with bubbles and edges look
cooked. Yield: 4 servings (serving size: 3 pancakes).
Note: Store any leftover buckwheat flour in your refrigerator or freezer;
whole-grain flours will spoil quickly at room temperature.
NUTRITIONAL INFORMATION:
CALORIES 352 (29% from fat); FAT 11.5g (sat 2.7g, mono 3.7g, poly 4g); PROTEIN
13g; CARB 50.8g; FIBER 1.4g; CHOL 167mg; IRON 2.5mg; SODIUM 443mg; CALC 204mg