Fluffy golden pancakes with a wholesome nutty taste are a perfect winter breakfast.
- Portion size 12 servings
Ingredients
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
- Folate 9.0
- Calcium 5.0
- Vitamin A 2.0
- Vitamin C 2.0
