1/2 cup all-purpose flour
3/4 cup buckwheat flour
1 tsp baking powder
2 tsp sugar substitute
1 large egg, beaten slightly
1 cup water
1 tbsp margarine, melted
1 tsp margarine, for cooking
Directions
Blend flours, baking powder, and sugar substitute in bowl. Mix in egg,
water, and melted margarine. Let batter stand for 10 minuteats. Melt
1 teaspoon margarine in a 10-in nonstick skillet over medium heat.
Drop batter by the tablespoonful onto hot skillet. Allow pancakes to
cook until bubbles form around the pancakes. Thin remaining batter
with additional water if necessary. Turn pancakes over with a
spatula. Continue cooking until pancakes are done. Place on heated
dish and continue cooking until all the pancakes have been prepared.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE
CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118; Low-sodium Diets: This recipe is
suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton
Brought by to you and Yours via Nancy O'Brion and her Meal Master
Servings: 6 servings
Leningrad Special Buckwheat Pancakes Recipe brought to you by Recipe Ideas
Categories: Breakfast; Cake; Diabetic; Pancake
The History of Recipes
We can follow the history of `recipes` back into history, certainly as far into history as pharonic Egypt, and maybe even further. In practice though, in the main part, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts are a few stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius created a few documents which described recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main course and dessert, something that is very familiar to us today. This early Roman chef recounts how the cooks of his times were skilled in the use of a wide range of spices and herbs, including many that are still in use today for example thyme, rue and asafoetida. Moving our culinary historical trip onwards, we have two books which were published in the 1300s ; a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are not about the indian food that appears on menues today, but instead descriptions of the types of food enjoyed by the rich and wealthy people of that time. In the 15th century, knights returning from the crusades brought us many new foods and spices from the holy lands, including spices such as rosemary and coriander. The introduction of these new culinary ideas led to an increase in recipe manuscripts, some of which are kept safe in academic collections. Over the next few centuries, the upper-class families of the West competed with each other to serve up the most exotic meals, and because of this chefs and their recipes were greatly in demand. However, it wasn`t until the nineteenth century the formal cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes common in their social group. By the arrival of the twentieth century, cookery publications are in high demand, mostly due to higher levels of literacy, increased leisure time and having more money. |
We hope you enjoy this Leningrad Special Buckwheat Pancakes recipe.
