Buttermilk Buckwheat Cranberry Pancakes

Tested Till Perfect

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%
    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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