Start off a summer day with a delicious breakfast of these pancakes. Reduce some of the calories and fat by substituting whole wheat flour, egg beaters, and omit the oil. Make this recipe a little more flavorful with dashes of cinnamon or nutmeg.
Ingredients:
1 cup all purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup of milk
2 tablespoons vegetable oil
2 tablespoons vanilla extract
1 cup chopped fresh strawberries
Directions:
1.In a medium bowl stir together the flour, brown sugar, baking powder, and salt. Pour in the milk egg, oil, and vanilla and mix until well blended. Stir in the strawberries.
2.Heat a large skillet or griddle over medium heat and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
Nutritional Information:
Servings per recipe: 4
Amount per serving: 1
Calories: 280
Cholesterol: 58mg
Total Fat: 9.7g
Thursday, April 15, 2010
Monday, April 12, 2010
Pancake Recipe: Hash Brown Apple Pancake
This recipe can be enjoyed as a lunch or would complement any dinner entrée as a side dish. This recipe makes four pancakes, so increase the amount of ingredients for the desired amount.
Ingredients:
1 ¼ cups frozen shredded hash brown potatoes, thawed
½ cup finely chopped apple
¼ cup finely chopped onion
1 tablespoon snipped chives
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter, divided
2 tablespoons vegetable oil, divided
½ cup shredded Swiss cheese
Directions:
1.In a small bowl, combine the hash browns, apple, onion, chives, salt and pepper. In a large non stick skillet, melt one tablespoon butter and one tablespoon oil over medium high heat. Spread half of the hash brown mixture in an even layer in the skillet. Sprinkle with cheese, top with remaining hash browns. Press mixture gently into skillet. Cook for five minutes or until bottom is browned.
2.Invert pancake onto a plate. Heat remaining butter and oil in the skillet. Slide pancake browned side up into skillet. Cook five minutes longer until or until bottom is browned and cheese is melted. Slide pancake onto a plate, cut into wedges.
Ingredients:
1 ¼ cups frozen shredded hash brown potatoes, thawed
½ cup finely chopped apple
¼ cup finely chopped onion
1 tablespoon snipped chives
¼ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter, divided
2 tablespoons vegetable oil, divided
½ cup shredded Swiss cheese
Directions:
1.In a small bowl, combine the hash browns, apple, onion, chives, salt and pepper. In a large non stick skillet, melt one tablespoon butter and one tablespoon oil over medium high heat. Spread half of the hash brown mixture in an even layer in the skillet. Sprinkle with cheese, top with remaining hash browns. Press mixture gently into skillet. Cook for five minutes or until bottom is browned.
2.Invert pancake onto a plate. Heat remaining butter and oil in the skillet. Slide pancake browned side up into skillet. Cook five minutes longer until or until bottom is browned and cheese is melted. Slide pancake onto a plate, cut into wedges.
Pancake Recipe: Fluffy Pancakes with Wheat Germ and Apple Sauce
A variety of substitutions and additions to this healthful recipe are sure to please every palate. The original recipe is already low calorie and low fat. Further reduce the calories and fat and add some more whole grains by substituting ¼ cup of oat bran for some of the all purpose flour, and omit the egg yolks and oil. Add some additional favoring by adding cinnamon, apples, bananas, cocoa or vanilla to the batter. This recipe can also be vegetarian and vegan friendly by using egg substitute and almond and rice milk.
Ingredients:
1 ¼ cups all purpose unbleached flour
½ cup whole wheat flour
¼ cup wheat germ
2 teaspoons baking powder
1 tablespoon canola oil
3 egg yolks
5 egg whites
½ cup unsweetened apple sauce
½ cup of milk or as needed
1 teaspoon vegetable oil
Directions:
1.In a large bowl, stir together the all purpose flour, whole wheat flour, wheat germ, and baking powder. Make a well in the center and stir in the egg yolks, applesauce and milk until fairly smooth. If the batter seems too thick, stir in more milk. In a separate bowl, whip the egg whites with an electric mixer to soft peaks. Fold egg whites into the batter, just until blended.
2.Heat the oil in a large skillet over medium heat. Scoop large spoonfuls of batter onto the hot pan, and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.
Nutritional Information:
Servings per recipe: 8
Amount per serving: 1
Calories: 178
Cholesterol: 81mg
Total Fat: 5.2g
Ingredients:
1 ¼ cups all purpose unbleached flour
½ cup whole wheat flour
¼ cup wheat germ
2 teaspoons baking powder
1 tablespoon canola oil
3 egg yolks
5 egg whites
½ cup unsweetened apple sauce
½ cup of milk or as needed
1 teaspoon vegetable oil
Directions:
1.In a large bowl, stir together the all purpose flour, whole wheat flour, wheat germ, and baking powder. Make a well in the center and stir in the egg yolks, applesauce and milk until fairly smooth. If the batter seems too thick, stir in more milk. In a separate bowl, whip the egg whites with an electric mixer to soft peaks. Fold egg whites into the batter, just until blended.
2.Heat the oil in a large skillet over medium heat. Scoop large spoonfuls of batter onto the hot pan, and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.
Nutritional Information:
Servings per recipe: 8
Amount per serving: 1
Calories: 178
Cholesterol: 81mg
Total Fat: 5.2g
Wednesday, April 7, 2010
Pancake Recipe: Louisiana Sweet Potato Pancakes
This recipe is a flavorful Southern twist on a delicious favorite. Try adding pecans, vanilla, ginger, or cinnamon as some tasty recipe additions. The butter can also be omitted and use whole wheat flour and/ or rolled oats for some lower calorie and healthy recipe substitutions. Top with cranberry sauce or maple syrup.
Ingredients:
¾ pound sweet potatoes
1 ½ cups all purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
2 eggs beaten
1 ½ cups of milk
¼ cup butter, melted
Directions:
1.Place sweet potatoes in a medium sauce pan of boiling water and cook until tender, but firm- about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
2.In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk, and butter in a separate medium bowl. Blend sweet potato mixture into flour mixture to form a batter.
3.Preheat a lightly greased griddle over medium high heat. Drop batter mixture onto the prepared griddle by heaping tablespoons full and cook until golden brown, flipping once with a spatula when the surface begins to bubble.
Nutritional Information:
Amount per recipe: 8
Amount per serving: 1
Calories: 215
Cholesterol: 72mg
Total Fat: 8.2 g
Ingredients:
¾ pound sweet potatoes
1 ½ cups all purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
2 eggs beaten
1 ½ cups of milk
¼ cup butter, melted
Directions:
1.Place sweet potatoes in a medium sauce pan of boiling water and cook until tender, but firm- about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
2.In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk, and butter in a separate medium bowl. Blend sweet potato mixture into flour mixture to form a batter.
3.Preheat a lightly greased griddle over medium high heat. Drop batter mixture onto the prepared griddle by heaping tablespoons full and cook until golden brown, flipping once with a spatula when the surface begins to bubble.
Nutritional Information:
Amount per recipe: 8
Amount per serving: 1
Calories: 215
Cholesterol: 72mg
Total Fat: 8.2 g
Pancake Recipe: Swiss Potato Pancakes
This recipe is known as a Swiss specialty called Rosti and is usually served with bratwurst. This recipe is filling enough that it can be served as the main course. This recipe yields six servings and can be served as a lunch or dinner entrée or can be paired with a meat course.
Ingredients:
2 tablespoons butter, divided
2 tablespoons vegetable oil, divided
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt, divided
¼ teaspoon pepper, divided
1 ½ cups Gruyere or Swiss cheese
Minced fresh parsley
Directions:
1.In a large non stick skillet, melt one tablespoon of butter with one tablespoon of oil over medium high heat. Spread half of the potatoes in a even layer over the skillet. Season with ½ teaspoon salt and 1/8 teaspoon pepper. Sprinkle with cheese, then top with remaining potatoes. Season with remaining salt and pepper. Press mixture gently into skillet. Cook for about seven minutes or until bottom is browned.
2.Remove from heat. Loosen pancake from sides of skillet. Invert pancake onto a plate. Return skillet and heat remaining butter and oil. Slide pancake into skillet brown side up. Cook seven minutes or longer until bottom is browned and cheese is melted. Slide onto a plate. Top with parsley and cut into wedges.
Ingredients:
2 tablespoons butter, divided
2 tablespoons vegetable oil, divided
1 (30 ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt, divided
¼ teaspoon pepper, divided
1 ½ cups Gruyere or Swiss cheese
Minced fresh parsley
Directions:
1.In a large non stick skillet, melt one tablespoon of butter with one tablespoon of oil over medium high heat. Spread half of the potatoes in a even layer over the skillet. Season with ½ teaspoon salt and 1/8 teaspoon pepper. Sprinkle with cheese, then top with remaining potatoes. Season with remaining salt and pepper. Press mixture gently into skillet. Cook for about seven minutes or until bottom is browned.
2.Remove from heat. Loosen pancake from sides of skillet. Invert pancake onto a plate. Return skillet and heat remaining butter and oil. Slide pancake into skillet brown side up. Cook seven minutes or longer until bottom is browned and cheese is melted. Slide onto a plate. Top with parsley and cut into wedges.
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