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Recipe Summary

prep:
15 mins
cook:
2 mins
Yield:
24 pancakes
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Ingredients

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Directions

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  • In a mixing bowl combine Buckwheat Pancake Mix, milk, eggs, oil, and vanilla. Stir just until combined but still slightly lumpy. Stir in pear.

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  • Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.

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  • Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. Makes 24 pancakes.

Nutrition Facts

67 calories; total fat 2g; saturated fat 1g; cholesterol 19mg; sodium 152mg; carbohydrates 10g; fiber 2g; protein 2g; vitamin a 49IU; vitamin c 0mg; calcium 40mg; iron 1mg.
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Reviews

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