• 1-1/4 cups all purpose flour
• 2 Tbs. plus 2 tsp. buckwheat flour
• 2-3/4 tsp. baking powder
• 3/4 tsp. salt
• 2 large eggs
• 1-1/3 cups buttermilk
• 2 Tbs. plus 2 tsp. oil, plus extra for cooking
• 2 cups pure maple syrup, or pancake syrup, warm

Sift dry ingredients together in a bowl. Whisk eggs, buttermilk and oil in a separate bowl. Stir into dry ingredients. Do not overmix. Batter will be lumpy. Heat 1 tsp. oil in a heavy nonstick skillet over medium high heat. Drop about 1/4 cup of batter into skillet. Cook 2-3 minutes, until bubbles appear on top of pancake. Turn and cook another minute or two, until just cooked through. Repeat process with remaining batter. Serve with warm maple syrup.

Per serving: calories 732, fat 13.9g, 17% calories from fat, cholesterol 143mg, protein 11.2g, carbohydrates 144.4g, fiber 1.5g, sugar 107.0g, sodium 259mg, diet points 16.0.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.0, Fruit: 0.0, Bread: 1.8, Lean meat: 0.4, Fat: 2.0, Sugar: 6.4, Very lean meat protein: 0.0

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