---------- Recipe via Meal-Master (tm) v8.02

     Title: LENINGRAD SPECIAL BUCKWHEAT PANCAKES
Categories: Diabetic, Quickbreads, Breakfast, Pancakes, Breadmaker
     Yield: 6 servings

   1/2 c  All-purpose flour;
   3/4 c  Buckwheat flour;
     1 ts Baking powder
     2 ts Sugar substitute
     1 lg Egg; beaten slightly
     1 c  Water
     1 tb Margarine; Melted
     1 ts Margarine; for cooking

 Blend flours, baking powder, and sugar substitute in
 bowl.  Mix in egg, water, and melted margarine.  Let
 batter stand for 10 minuteats. Melt 1 teaspoon
 margarine in a 10-in nonstick skillet over medium
 heat. Drop batter by the tablespoonful onto hot
 skillet.  Allow pancakes to cook until bubbles form
 around the pancakes.  Thin remaining batter with
 additional water if necessary.  Turn pancakes over
 with a spatula. Continue cooking until pancakes are
 done.  Place on heated dish and continue cooking until
 all the pancakes have been prepared.

 Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT
 EXCHANGE

 CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;
 Low-sodium Diets: This recipe is suitable.

 Source: The Art of Cooking for the Diabetic by Mary
 Abbott Hess, R.D.,M.S. and Katharine Middleton

 Brought by to you and Yours via Nancy O'Brion and her
 Meal Master

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