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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The whole-wheat and buckwheat flours provide fiber and B vitamins. Spoon the dry mix into a holiday gift bag, and secure the top with a twist tie and ribbon. Attach the remainder of the recipe on a note card and add a suggestion of stirring mashed bananas, blueberries, or chopped apple into the batter. Present the gift bag with a bottle of maple syrup. Ingredients:
1 1/2 cups whole-wheat flour |
1 cup buckwheat flour |
3 tablespoons sugar |
2 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
remaining ingredients |
2 1/2 cups low-fat buttermilk |
1 tablespoon butter or stick margarine, melted |
1 teaspoon vanilla extract |
1 large egg white |
Directions:
1. To prepare the pancake mix, lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt) in a large bowl. Store in an airtight container until ready to use.
2. To prepare the pancake batter, combine the buttermilk and remaining ingredients; add to pancake mix, stirring until smooth.
3. Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn the pancakes when the tops are covered with bubbles and the edges look cooked. Cook an additional minute.
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