Recipe courtesy of Leslie Harrill
1946 Apple Buckwheat Pancakes
Getting reviews...
- Total: 25 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 15 min
- Yield: about 12 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 104
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 2 mg
- Sodium
- 350 mg
- Total: 25 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 15 min
- Yield: about 12 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 104
- Total Fat
- 1 g
- Saturated Fat
- 1 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 2 mg
- Sodium
- 350 mg
Ingredients
Directions
- Heat pan or griddle. Stir together pancake mixes and water and let stand for 5 minutes. Ladle about 3 ounces of batter on griddle and distribute apple over exposed side. Turn when bubbles start to break, taking care not to pat the pancakes. Cook until they spring back when touched. Serve with butter and your favorite maple syrup.
