Recipe - Buckwheat-Cinnamon Pancakes

One half cup Allpurpose flour
One half cup Buckwheat flour
1 tablespoon Sugar
2 teaspoon Baking powder
Three fourths teaspoon Ground cinnamon
One fourth teaspoon Salt
1 cup Skim milk
1 tablespoon Vegetable oil
1 lg Egg

Combine first 6 ingredients in a large bowl; stir well. Combine milk, oil,
and egg; stir well. Add to flour mixture, stirring until smooth. Spoon
about 1/3 cup batter for each pancake onto a hot nonstick griddle or
nonstick skillet. Turn pancakes when the tops are covered with bubbles and
the edges look cooked. Yield: 3 servings (Serving size: 2 pancakes.)

Recipe by: Cooking Light, Sept 1997, page 52

Posted to MCRecipe Digest V1 #776 by Terry & Kathleen Schuller
schuller@ix.netcom.com on Sep 07, 1997