Ahh, pancakes
I will have to admit that pancakes are probably one of my all-time favorite comfort foods. I fully realized this when I was going through morning sickness with my recent pregnancy and only wanted pancakes for a series of about 5 weeks straight. I have always loved carbs of any kind, but pancakes have a special place in my favorites folder.
For one, they are so versatile. They can be eggy and dense, such as with the addition of cottage cheese or ricotta. They can be light and airy, such as when you dump a little bit of extra baking soda or seltzer in with the batter. They can be fruit filled....blueberries or raspberries bursting through the golden flapjacks. They can be hearty....buckwheat pancakes are nutty-flavored and delightfully coarse....oat-whole-wheat pancakes are so delish they don't even need syrup, but instead a topping of stewed apples.
Pancakes are also relatively low in fat, that is, if you use a light recipe and light ingredients. They can be fiber-filled thanks to the addition of certain whole grains or seeds. They can be frozen and reheated to perfection. They can be rolled up with jam and eaten like a burrito. They can be drizzled with honey for a little snack. They are the perfect, portable food.
I give you our favorite buttermilk pancake recipe, straight from the award-winning pages of Cooking Light....feel free to try, and then to enjoy....
COOKING LIGHT'S BUTTERMILK PANCAKES
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk (I have substituted half of this with organic yogurt with delicious results....the best we've found is Stonyfield Farm's organic "banilla" yogurt!)
1 teaspoon vegetable oil
1 large egg, lightly beaten
Cooking spray
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
Yield: 9 (4-inch) pancakes (serving size: 1 pancake)
NUTRITION PER SERVING
CALORIES 99(26% from fat); FAT 2.9g (sat 0.8g,mono 0.9g,poly 1g); PROTEIN 3.2g; CHOLESTEROL 25mg; CALCIUM 69mg; SODIUM 211mg; FIBER 0.4g; IRON 0.8mg; CARBOHYDRATE 14.9g
For one, they are so versatile. They can be eggy and dense, such as with the addition of cottage cheese or ricotta. They can be light and airy, such as when you dump a little bit of extra baking soda or seltzer in with the batter. They can be fruit filled....blueberries or raspberries bursting through the golden flapjacks. They can be hearty....buckwheat pancakes are nutty-flavored and delightfully coarse....oat-whole-wheat pancakes are so delish they don't even need syrup, but instead a topping of stewed apples.
Pancakes are also relatively low in fat, that is, if you use a light recipe and light ingredients. They can be fiber-filled thanks to the addition of certain whole grains or seeds. They can be frozen and reheated to perfection. They can be rolled up with jam and eaten like a burrito. They can be drizzled with honey for a little snack. They are the perfect, portable food.
I give you our favorite buttermilk pancake recipe, straight from the award-winning pages of Cooking Light....feel free to try, and then to enjoy....
COOKING LIGHT'S BUTTERMILK PANCAKES
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk (I have substituted half of this with organic yogurt with delicious results....the best we've found is Stonyfield Farm's organic "banilla" yogurt!)
1 teaspoon vegetable oil
1 large egg, lightly beaten
Cooking spray
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, and make a well in center of mixture. Combine buttermilk, oil, and egg; add to flour mixture, stirring until smooth.
Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
Yield: 9 (4-inch) pancakes (serving size: 1 pancake)
NUTRITION PER SERVING
CALORIES 99(26% from fat); FAT 2.9g (sat 0.8g,mono 0.9g,poly 1g); PROTEIN 3.2g; CHOLESTEROL 25mg; CALCIUM 69mg; SODIUM 211mg; FIBER 0.4g; IRON 0.8mg; CARBOHYDRATE 14.9g
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