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Prep 25min
Total25min
Servings5
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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
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Steps
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.
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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
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