Buttermilk Buckwheat Cranberry Pancakes
Fluffy golden pancakes with a wholesome nutty taste are a perfect winter breakfast.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per pancake: about | - |
| cal | 117 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 38 mg |
| sodium | 195 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 6% |
| vit A | 2% |
| vit C | 2% |
| folate | 9% |
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2 eggs
1 cup (250 mL) water
2 tbsp (25 mL) canola oil, or butter, melted
1 tsp (5 mL) finely grated lemon rind
2-1/4 cups (550 mL) Buttermilk Buckwheat Cranberry Pancake Mix
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.
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