From
http://celiacdisease.about.com/od/breakfastbrunch/r/HodgsonPancake.htm
Ingredients:
* 1 cup buckwheat flour
* 1 tsp baking powder
* 2 Tbsp sugar or Splenda
* 1/2 tsp salt
* 1 egg, beaten
* 1 cup milk
* 2 Tbsp melted butter or margarine
Preparation:
Preheat griddle or large skillet (if electric) to 375 F. Grease lightly with
oil. Griddle is ready when small drops of water sizzle and disappear almost
immediately.
Mix dry ingredients together; add egg, milk and butter or margarine, beating
well after each addition.
Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1½ minutes,
turning when edges look cooked and bubbles begin to break on the surface.
Continue to cook 1 to 1½ minutes or until golden brown.
Serve immediately.
I made this same recipe with an added cup of blueberries and it was also
delicious. My favorite sugar free syrup is Mrs. Butterworth's!
Enjoy!
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