I’m always on the lookout for healthier versions of classic meals, especially my favourite meal of the day – breakfast! I came across this recipe at www.eatingwell.com. I compared these pancakes to classic pancakes from my Betty Crocker cookbook and they have 2 grams less fat, and twice the protein and fiber. I found they were much more filling than regular pancakes and I was satisfied with two pancakes.
This recipe didn’t need much tweaking . I didn’t have blueberries so I omitted them and didn’t have fresh lemon for the zest so I left that out as well. I also didn’t have any whole wheat pastry flour so I used regular and replaced the all-purpose flour with cake flour, hoping it would even everything out. 1 teaspoon of nutmeg seemed like a lot so I used only 1/8 of a teaspoon and could still taste it, so I think the original measurement would have been way too much. Cheese pancake batter is delicate and can burn easily so I kept my range on about 3 and that seemed to be the sweet spot. They turned out thick and fluffy. This recipe goes in the keep file. 🙂
From EatingWell: August/September 2006
Sprinkling the berries on top of the cooking pancakes ensures even distribution. Keep finished pancakes warm in a 200°F oven, if desired, while cooking the rest.
4 servings, 2 pancakes each | Active Time: 40 minutes | Total Time: 40 minutes
1/2 cup whole-wheat pastry flour, (see Source)
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
3/4 cup part-skim ricotta cheese
1 large egg
1 large egg white
1/2 cup nonfat buttermilk, (see Tip)
1 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
2 teaspoons canola oil, divided
3/4 cup fresh or frozen (not thawed) blueberries
1. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda and nutmeg in a small bowl. Whisk ricotta, egg, egg white, buttermilk, lemon zest and juice in a large bowl until smooth. Stir the dry ingredients into the wet ingredients until just combined.
2. Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot. Using a generous 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan, sprinkle blueberries on each pancake and cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, about 2 minutes more. Repeat with the remaining oil, batter and berries, adjusting the heat as necessary to prevent burning.
Per serving : 238 Calories; 8 g Fat; 3 g Sat; 3 g Mono; 68 mg Cholesterol; 30 g Carbohydrates; 12 g Protein; 3 g Fiber; 334 mg Sodium; 128 mg Potassium
2 Carbohydrate Serving, Exchanges: 2 starch, 1 medium-fat meat