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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium bowl, whisk together buttermilk, egg and 3 tablespoons of melted butter. | 2. In another bowl, mix together, all-purpose flour, buckwheat flour, sugar, salt and baking soda. | 3. Pour the dry ingredients into the egg-mixture. | 4. Stir until the two mixtures are just incorporated. | 5. Heat a griddle or large frying pan on medium-high heat. | 6. In a small saucepan, add 2 teaspoons of canola oil and 1 teaspoon butter and let melt. Use as required to rub the griddle or frying pan before frying each batch of pancakes. | 7. Spoon about 3 tablespoons of batter onto griddle or frying pan for each pancake to form 4 inch pancakes. | 8. Fry until bubbles form on the top of the pancakes, about 3 minutes. | 9. Flip them over and cook for another 3 minutes or until done. | 10. Continue to fry pancakes with the remainng batter. | 11. Serve with melted butter and syrup or your favorite jams. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
buttermilk	1	cup		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
butter	3	tablespoons	melted	256.5	11.7855	8.0145	21.6
purpose flour	6	tablespoons		-	-	-	-
buckwheat flour	6	tablespoons		150.75	31.7655	5.678999999999999	1.395
sugar	2	tablespoons	granulated	39.975	7.501	1.2512	0.624
salt	1/2	teaspoon		-	-	-	-
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
canola oil	2	teaspoons		79.56	0.0	0.0	9.0
butter	1	teaspoon		256.5	11.7855	8.0145	21.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.