Tiease D. Deutsch
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Charlotte, N. C. 28299
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Delicious, Fun Recipes by Tiease D. Deutsch
Pancake Indulgence with a healthy bonus
The incredible history of the yummy pancake is probably as ancient as that of humankind; Different cultures have the unique of preparing pancakes and all of them have some special to offer, but with the health craze and Fashionistas being so weight conscious everyone is looking for healthier substitutes on recipes that also taste good. Well have I got a treat (recipe) for you!
In this sensible healthy alternative Saturday/Sunday pancake recipe it will make your getting use to eating healthier easier. By utilizing both whole wheat flour and all-purpose flour you've instantly made an old favorite much healthier!
The whole wheat flour contains antioxidants known for eliminating free radicals/cancer causing agents from the human body; not to mention the fiber it harbors. Just remember when you increase your consumption of fiber it is essential you also increase your consumption of water, to prevent constipation.
Your all-purpose flour is a taste we have all grown to love and I appreciate the light fluffy attributes it contributes to this easy recipe.
This recipe serves four but you can double the ingredients if you need more.
3/4 cup whole-grain pastry flour or whole-wheat flour.
3/4 cup all-purpose flour.
11/2 tsp. baking powder.
1/2 tsp. baking soda.
1/4 tsp salt.
2 tablespoons of Grenadine syrup.
1 tsp. cinnamon.
2/4 tsp. vanilla extract
2 large eggs.
1 cup low-fat buttermilk.
3/4 cup nonfat dry milk.
Your favorite brand of cooking oil spray.
Strawberry sauce.
Strawberry Sauce for four
2 pints (16 ounces) fresh strawberries if available if not 4 cups of thawed strawberries will do fine.
1 tsp fresh lemon juice.
2 tablespoons maple syrup.
Whisk together the flours, baking powder, baking soda and salt. In a medium bowl, beat together the eggs, buttermilk, nonfat dry milk, Grenadine, and vanilla.
Preheat your skillet/griddle and coat with oil cooking spray.
Stir wet ingredients into dry ingredients. Mix only enough to combine them. The batter will be somewhat lumpy. This is fine.
Use a 1/4 cup measure to ladle the batter onto your skillet/griddle.
Flip pancakes when they are golden brown on the bottom and bubbles are forming on the top (I am assuming you have prepared pancakes in your past) approximately 11/2-2 minutes on both sides.
Pour approximately 1/3 cup of strawberry sauce onto each plate.
Place pancakes on top and serve while still hot.
For Strawberry sauce
Place strawberries into processor; process them into a chunky puree.
Transfer puree to a small saucepan over low heat. Heat until warm. Stir in lemon juice & maple syrup.
Per serving calories about 375; 3.5g fat; 13.7 protein; 64.5g carbohydrates; 7.2 fiber.
If you don't plan to serve pancakes promptly don't add the syrup until prior to serving. Keep pancakes warm in your oven or heat in microwave, but be careful not to over cook them because the microwave makes pancakes hard in no time.
Now sit back enjoy and stuff your face! :)
Copyright by Tiease D. Deutsch 3/1/2012
Author,Artist,Consultant/Nurse
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