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
Written cooking instructions as a concept can be found far back into the distant past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. However, in the main part, these ancient cook books were just primitive hieroglyphic recipes for preparing meals.
Progressing into The time of the roman empire around 25BC a roman called Apicius created a few documents detailing recipes prepared by the Romans. He describes how the meals of wealthy Romans were separated into starters, main meal and desserts, something that is very familiar to us today. This early Roman chef describes how the ancient Romans made use of a wide range of herbs, including many that are still in use today for example bay, mint and parsley. During the next few hundred years, the rich and powerful families of the West competed to serve the most extravagent banquests, and because of this chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that formal cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and recording the recipes of their peers. Like it or not, the introduction of TV gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Leningrad Special Buckwheat Pancakes recipe.
