Buckwheat pancakes, egg, milk, clementines
|1 cup||buckwheat flour||130 g|
|1/2 tsp||salt||2 g|
|1/2 tsp||baking soda||1 g|
|1 1/2 cup||water, cold||375 mL|
|4 tsp||canola oil||20 mL|
|3 1/2 tsp||margarine non-hydrogenated||16 g|
|4||eggs size large|
|4 cups||milk, skimmed, 0%||1 L|
Before you start
Preheat the oven to its lowest temperature to keep the initial pancakes warm while you are cooking some more.
- Combine the flour, salt, baking soda and water in a bowl. Mix well, using a whip, until the texture is smooth. Let stand in the refrigerator about 1-2 h to obtain a lighter texture.
- Grease a non-stick frying pan, then put it over medium heat. Pour about ¼ to ⅓ cup of the batter onto the center of the pan. Spread it rapidly, either by whirling the pan or using a spatula. After about 2 min, when the pancake turns golden-brown, flip it and cook about 1 more minute. Keep the cooked pancakes in the oven while preparing the rest.
- Repeat the operation with the remaing batter.
- Meanwhile, heat the margarine in another pan over medium-low heat and cook the eggs. Place one egg on top of each pancake then serve with a glass of milk and clementines, or other seasonal fruit.
Nutrition Facts Table
per 1 serving (440g)
% Daily Value
ClaimsThis recipe is :
- Free :
- Added Sugar
- Excellent source of :
- Calcium, Folacin, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin C, Vitamin D, Zinc
- Good source of :
- Iron, Vitamin B6
- Source of :
- Copper, Fibre, Vitamin E, Vitamin K
|Milk and Alternatives||1|
|Meat and Alternatives||1|