AdVAnced Recipes
Buckwheat Blackberry Pancakes The deep, rich flavor of buckwheat flour goes nicely with blackberries. Cook some blackberries in your pancakes, but be sure to leave a few extra because they are equally delicious when served uncooked as a topping. Ingredients | Makes 6 pancakes
1 egg, beaten 1 cup milk 1 tablespoon muscovado sugar ½ cup white whole-wheat flour ½ cup buckwheat flour 3 teaspoons baking powder ¼ teaspoon salt 2 tablespoons butter, melted 1½ cups fresh blackberries
1. In a bowl, mix together the egg, milk, and sugar. In a separate bowl, combine the flours, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients. Stir in the butter. 2. Heat a nonstick griddle pan over medium heat. Drop the pancake batter by ¼-cup portions onto the hot griddle, working in batches. Press 4 to 5 blackberries into the batter of each pancake. 3. Flip the pancakes once the batter begins to bubble, after about 90 seconds. Cook the same amount on the other side. Serve warm with maple syrup and berries on top. Per 1 Pancake Calories: 162 | Fat: 7g | Sodium: 393mg | Carbohydrates: 23g | Fiber: 4g | Protein: 6g
Chapter 32: Varicose Veins
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