Anonymous Fri Oct 07 16:43:51 2005

1/2 c All-purpose flour;

3/4 c Buckwheat flour;

1 ts Baking powder

2 ts Sugar substitute

1 lg Egg; beaten slightly

1 c Water

1 tb Margarine; Melted

1 ts Margarine; for cooking

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 DIET: 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