Yield: about 20 three inch pancakes, or 30 two inch pancakes
Full batch= approx 14.5 POINTS (c) Weight Watchers (oil for the pan is not included in the POINTS)
1 c buckwheat flour
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp salt (I don't add this, but you can)
1/2 c water
1/2 c plain yogurt
oil for the pan
In a medium bowl, lightly beat eggs. Add dry ingredients and mix. In a separate bowl, mix together water and yogurt. Add yogurt mixture to the rest and mix vigorously. Brush or spray a heavy frying pan (I use one that can handle a little while on the burner) with olive oil set on high heat. When the pan is very hot (dip your fingers in some water and flick it into the pan- if it sizzles on contact it's ready) pour small spoonfuls (about one tablespoon) of the batter into the pan. Let the pancakes cook for a minute, until the edges are crisp and the surface has little bubbles. Turn the heat down to medium-low and turn pancakes over. Cook the second side for a bit longer. When the pancake holds together on a spatula it's done. It can be served with butter or yogurt on top. For those with a richer taste, the book tells me that caviar is a good topping too.
For those who suffer with Candida Albicans, the same book has a recipe for Salmon Soup which is supposed to be tasty and a good companion for these. I have the ingredients in house and plan to make it within the week. If it's good, I'll share it with you.
If you don't suffer with Candida Albicans, my husband suggests adding vanilla and powdered cinnamon and serving it with tons of syrup. Get creative.
Let me know what you think.