Title: Buckwheat-Cinnamon Pancakes
Categories: Bread Quick Breakfast
Yield: 3 Servings

1/2	c	All-purpose flour
1/2	c	Buckwheat flour
1	tb	Sugar
2	ts	Baking powder
3/4	ts	Ground cinnamon
1/4	ts	Salt
1	c	Skim milk
1	tb	Vegetable oil
1	lg	Egg

1. Combine first 6 ingredients in a large bowl; stir well. Combine milk, oil, and egg; stir well. Add to flour mixture, stirring until smooth. 2. 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. )

Posted to MM-Recipes Digest V4 #3

Recipe by: Cooking Light, Sept 1997, page 52

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