Buttermilk Buckwheat Cranberry Pancakes

By The Canadian Living Test Kitchen

Tested till perfect

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Buttermilk Buckwheat Cranberry Pancakes

This recipe makes 12 servings

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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
  • Portion size: 12

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

Ingredients

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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