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Monday, October 18, 2010

Thick & Fluffy Pancakes!

I was reminiscing the other day about pancakes. Yes, it's not too unusual that I've thought about something I've eaten in the past that I'm fond of -- and, maybe you have too! I used this recipe from The Bon Appetit Cookbook, but I made a substitution/addition...try them out for yourselves and see if you like them. If you end up having too much batter left over, you can always have pancakes for dinner or the next day....

Buttermilk pancakes with blueberry compote (Makes about 18)

2 1/2 cups all purpose flour
1/4 cup sugar
2 tsps. baking powder
2 tsps. baking soda
1 tsp. salt
2 cups buttermilk
**2 cups Greek lowfat yogurt + 2 tsps. baking soda
(The original recipe called for sour cream, but the yogurt is high in nutrients).
2 large eggs
4 tsps. vanilla extract
**1/2 to 1 tsp. pumpkin spice or cinnamon

Whisk the first 5 ingredients in a large bowl to blend. Then, whisk buttermilk, yogurt, eggs and vanilla in another large bowl. Add to dry ingredients and stir until the batter is just blended.

Melt a little butter in a heavy large skillet over medium heat. Some people like larger pancakes or dollar size -- that I leave for you to decide.

Blueberry compote

2 1/2 cups frozen blueberries
1/3 cup sugar
1/3 cup water

Combine the ingredients in a saucepan and simmer over medium heat for about 5-10 minutes. Serve over pancakes.

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