Post by marlaoh on Sept 13, 2004 7:56:52 GMT -6
Low Fat Blueberry Buttermilk Pancakes
1½ cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 tablespoon sugar
1 egg plus 2 egg whites or 4 egg whites
1½ cups nonfat or low fat buttermilk
½ teaspoon vanilla
1 cup fresh or frozen blueberries thawed and drained
cooking spray
Method:
1. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Add egg and/or egg whites, buttermilk and vanilla, mixing all ingredients together in a blender, food processor or with a wire whisk until smooth. Gently blend in blueberries and set aside.
2. Lightly spray a non-stick or stick-resistant pan or griddle with cooking spray and preheat on medium-high. Test to see if pan is ready by shaking a few drops of water on the surface. If the water dances on surface, evaporating quickly, the pan is ready.
3. Pour about ¼ cup batter onto hot surface for each pancake. Cook on first side until bubbles form and begin to burst and edges of pancake begin to dry out. Turn pancake over with a spatula and cook until second side is golden brown.
Yield: 8 to 12, 4-inch pancakes
1½ cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 tablespoon sugar
1 egg plus 2 egg whites or 4 egg whites
1½ cups nonfat or low fat buttermilk
½ teaspoon vanilla
1 cup fresh or frozen blueberries thawed and drained
cooking spray
Method:
1. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Add egg and/or egg whites, buttermilk and vanilla, mixing all ingredients together in a blender, food processor or with a wire whisk until smooth. Gently blend in blueberries and set aside.
2. Lightly spray a non-stick or stick-resistant pan or griddle with cooking spray and preheat on medium-high. Test to see if pan is ready by shaking a few drops of water on the surface. If the water dances on surface, evaporating quickly, the pan is ready.
3. Pour about ¼ cup batter onto hot surface for each pancake. Cook on first side until bubbles form and begin to burst and edges of pancake begin to dry out. Turn pancake over with a spatula and cook until second side is golden brown.
Yield: 8 to 12, 4-inch pancakes