Buttermilk Buckwheat Cranberry Pancakes
This recipe makes 12 servings
|Per pancake: about||-|
|total fat||4 g|
|sat. fat||1 g|
- Portion size: 12
Fluffy golden pancakes with a wholesome nutty taste are a perfect winter breakfast.
- 2 2eggeggs
- 1 cup 1cupwater
- 2 tbsp 2tbspcanola oil or butter, melted
- 1 tsp 1tspfinely grated lemon rind
- 2-1/4 cups 2-1/4cupsButtermilk Buckwheat Cranberry Pancake Mix recipe
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.