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Multigrain Buttermilk Pancakes

This is an adaptation of a recipe that I found in Good Old Days magazine.  The original recipe was entitled a multigrain sourdough pancake, which I found curious as there was no sourdough in sight.   The original recipe suggested using rye or graham flour in place of the buckwheat.  I am a buckwheat lover, so I haven't ventured much beyond the buckwheat. I like to drizzle (drown) them with maple syrup, but I'll bet they'd be good with applesauce.  Hope you like them as much as I do.

                     *  Exported from  MasterCook  *

                              Green goddess1

Recipe By     : Cooking for Good Health,Gloria Rose (Joell Abbott)
Serving Size  : 40   Preparation Time :0:00
Categories    : Salad Dressings                  Rice
                Vegetarian                       Eat-Lf Mailing List

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cloves        Garlic -- minced
   2      tablespoons   Chopped parsley
     1/2  cup           Rice vinegar
   1      teaspoon      Dijon mustard -- no salt
   3      tablespoons   Lowfat cottage cheese
   1      cup           buttermilk -- skimmed
   1 1/2  tablespoons   apple juice, frozen concentrate
   1      tablespoon    Parmesan cheese
     1/2  whole         Cucumber -- peeled, seeded and
     1/2                Lime -- juice of
   1      dash          pepper

  Blend in blender until smooth.

  Per tablespoon serving:
  Calories: 20
  Protein: 3g
  Carbohydrates: 2g
  Fat: trace
  Sodium: 12mg
  Cholesterol: 2mg

  Adapted from Cooking for Good Health by Gloria Rose
  ISBN: 0-89529-577-6
  Entered by Carolyn Shaw 4-95.
  Collected from the FidoNet           Int'l Cooking Echoes

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