Tested till perfect Buttermilk Buckwheat Cranberry Pancakes

Buttermilk Buckwheat Cranberry Pancakes

Fluffy golden pancakes with a wholesome nutty taste are a perfect winter breakfast.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 12

Ingredients

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Preparation

In large bowl, whisk together eggs, water, oil and lemon rind; sprinkle in Buttermilk Buckwheat Cranberry Pancake Mix and whisk until almost smooth. (Make-ahead: Let stand for up to 30 minutes.)

Heat large nonstick skillet over medium heat just until hot. Pour in 1/4 cup (50 mL) batter for each pancake; cook until bottom is golden and bubbles break on top but don\'t fill in, about 3 minutes. Turn and cook until bottom is golden, about 1 minute.

Nutritional Information Per pancake: about

cal 117 pro 4g total fat 4g sat. fat 1g
carb 18g fibre 1g chol 38mg sodium 195mg

% RDI:

calcium 5 iron 6 vit A 2 vit C 2
folate 9
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