Buttermilk Buckwheat Cranberry Pancakes

Author: Canadian Living

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

  • Portion size 12 servings

Ingredients

  • 2 eggs
  • 1 cup water
  • 2 tablespoons canola oil melted
  • 2 tablespoons butter melted
  • 1 teaspoon finely grated lemon rind
  • 2 1/4 cups Buttermilk Buckwheat Cranberry Pancake Mix recipe

Method

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 facts <b>Per pancake:</b> about

  • Sodium 195 mg
  • Protein 4 g
  • Calories 117.0
  • Total fat 4 g
  • Cholesterol 38 mg
  • Saturated fat 1 g
  • Total carbohydrate 18 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Buttermilk Buckwheat Cranberry Pancakes

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