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Buckwheat Pancakes with Butter-Pecan Syrup

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  • Prep Time 25 min
  • Total Time 25 min
  • Servings 5
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These syrup topped wholesome pancakes can be on the table in 25 minutes!

Ingredients

Syrup

1
tablespoon butter or margarine
3
tablespoons chopped pecans
1/2
cup maple-flavored syrup

Pancakes

1
egg
1/2
cup buckwheat flour
1/2
cup whole wheat flour
1
cup milk
1
tablespoon sugar
2
tablespoons canola oil
3
teaspoons baking powder
1/2
teaspoon salt
Whole bran or wheat germ, if desired

Directions

  • 1 In 1-quart saucepan, melt butter over medium heat. Cook pecans in butter, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat; keep warm.
  • 2 Heat griddle to 375°F or heat 12-inch skillet over medium heat. Grease with canola oil if necessary (or spray with cooking spray before heating).
  • 3 In medium bowl, beat egg with egg beater or wire whisk until fluffy. Beat in remaining pancake ingredients except bran just until smooth. For each pancake, pour about 3 tablespoons batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Sprinkle each pancake with 1 teaspoon bran. Turn; cook other sides until golden brown.
  • 4 Top each serving (2 pancakes) with about 2 tablespoons syrup.

Expert Tips

Combining two whole grains, buckwheat flour and whole wheat flour, boosts the amount of whole grains in these delicious pancakes.

Whole Grain Serving: 1 1/2

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
120
% Daily Value
Total Fat
13g
21%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
620mg
26%
Total Carbohydrate
48g
16%
Dietary Fiber
3g
12%
Sugars
17g
Protein
6g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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