Thursday, March 13, 2008

Pancakes - Small Changes, Big Results


Whole Wheat Pancakes with Strawberry Sauce

3/4 cup(s) flour, all-purpose
3/4 cup(s) flour, whole-wheat
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large egg(s)
3/4 cup(s) milk, fat-free
1 cup(s) buttermilk, low-fat
1 tablespoon honey
1/4 teaspoon vanilla extract
1 1/3 cup(s) strawberry sauce (recipe below)
16 ounce(s) strawberries, fresh (2 pints) or hulled, or 4 cups frozen strawberries, unsweetened, thawed
1 teaspoon lemon juice, fresh
2 tablespoon maple syrup, pure
sugar, powdered, (optional)
For the Pancakes:
In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In medium bowl, beat together the eggs, nonfat milk, buttermilk, honey, and vanilla.
Preheat a large nonstick griddle or skillet over a medium-low flame.
Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4-cup measuring cup to ladle the batter onto the griddle or skillet.
Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in the oven as you finish cooking the remaining ones.
For the Strawberry Sauce:
Place the strawberries in a food processor and process them into a chunky puree. Transfer them to a small saucepan over a low flame and heat just until they are warm. Stir in the lemon juice and maple syrup.
Ladle about 1/3 cup of the strawberry sauce onto each plate, place the pancakes on top, sprinkle with confectioners’ sugar, if using, and serve.
Makes twelve 4-inch pancakes and 1 1/3 cups strawberry sauce.
Serving size: 3 pancakes and 1/3 cup sauce.
Nutrition Facts
Number of servings: 4
Amount Per Serving
Calories: 310
Total Fat: 3.5 g
Sat Fat: 1 g
Cholesterol: 110 mg
Sodium: 420 mg
Total Carbohydrate: 59 g
Fiber: 5 g
Protein: 13 g

Recipe Courtesy of - Healthy Living with Ellie Krieger


love.boxes said...

Strawberry sauce sounds so wonderful on this cold and rainy day. :)

Suzanne said...

These sound healthier than the normal boxed variety and I love strawberry syrup, especially since I'm out of real maple syrup. Thanks so much for sharing.

I must confess that I do an Easter basket for my children each year, and they're 28 and 26!!!! Well, I told them that's the state of affairs until they give me some grandkids!

- Suzanne, the Farmer's Wife

Sabina said...

My two oldest sons are 18, and 20 and they will both be getting a Easter basket this year.

My own mom - who is 73(and by the way looks and acts much younger)still gives me my favorite childhood easter candy - peeps - each and every year!!

Thanks for commenting Suzanne :)

Anonymous said...

The PAN cakes you made are called "Roti"(in north India)and "Chapathi"(in south India).Its an ancient food which is in our Indian society for centuaries.

Its always healthy and rich in protien and fibre.

We eat it with chicken or mutton curry,then with potato kurma.

Sabina said...

I love Indian food - and love the idea of PAN cakes with potato kurma. Maybe I can find a recipe somewhere.

Sabina said...

By the way - I made these for my family over the weekend and they looooooove it!! It was all gone in a flash - strawberry sauce and all.

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