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Recipe Name: Leningrad Special Buckwheat Pancakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 6

1/2 Cup(s) All-Purpose Flour
3/4 Cup(s) Buckwheat flour
1 Teaspoon(s) Baking Powder
2 Teaspoon(s) sugar substitute
1 Egg, beaten slightly
1 Cup(s) Water
1 Tablespoon(s) Margarine, melted
1 Teaspoon(s) Margarine, for cooking
Blend flours, baking powder, and sugar substitute in bowl. Mix in
egg,water, and melted margarine. Let batter stand for 10 minuteats.
Melt 1teaspoon margarine in a 10-in nonstick skillet over medium heat.
Dropbatter by the tablespoonful onto hot skillet. Allow pancakes to
cookuntil bubbles form around the pancakes. Thin remaining batter
withadditional water if necessary. Turn pancakes over with a
spatula.Continue cooking until pancakes are done. Place on heated dish
andcontinue cooking until all the pancakes have been prepared.Food
Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGECHO: 18g; PRO:
3g; FAT: 4g; CAL: 118; Low-sodium Diets: This recipe issuitable.Source:
The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. and
Katharine MiddletonBrought by to you and Yours via Nancy O'Brion and
her Meal MasterFile

Nutrition (calculated from recipe ingredients)
Calories: 128
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 31.1mg
Sodium: 126.6mg
Potassium: 110.8mg
Carbohydrates: 20.2g
Fiber: 1.8g
Sugar: 1.8g
Protein: 4g

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