Name: Buckwheat pancakes with lemon cream
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 cup (75g) buckwheat flour; 1/4 cup (35g) wholemeal self-raising flour; 1 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 2 egg whites; 3/4 cup (180ml) no-fat milk; 1 tablespoon lemon juice; 2 tablespoon maple syrup; 20 gram low-fat dairy-free spread, melted; 2 teaspoon coarsely grated lemon rind; 1/3 cup (80g) light sour cream; 1 teaspoon finely grated lemon rind; 1 teaspoon caster sugar

Ingredients

1/2 cup (75g) buckwheat flour

1/4 cup (35g) wholemeal self-raising flour

1 1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

2 egg whites

3/4 cup (180ml) no-fat milk

1 tablespoon lemon juice

2 tablespoon maple syrup

20 gram low-fat dairy-free spread, melted

2 teaspoon coarsely grated lemon rind

1/3 cup (80g) light sour cream

1 teaspoon finely grated lemon rind

1 teaspoon caster sugar

Method

1.Sift flours, baking powder and cinnamon into medium bowl; gradually whisk in combined egg white, milk, juice and syrup. Stir spread into batter.

2.Pour ¼ cup batter into heated small lightly greased non-stick frying pan; cook about 2 minutes or until bubbles appear on the surface. Turn pancake; cook until lightly browned on other side. Remove from pan; cover to keep warm. Repeat with remaining batter. Serve with lemon cream; top with rind.

medium GI lemon cream; place ingredients in small bowl; stir until combined.
Note

Woman's Weekly Food

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Ingredients

Method

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