Wednesday, April 14, 2010

Whole Wheat Pancakes with a Berry Sauce

As I have said before.. I'm all about cooking healthier to balance out all of the sweets I indulge in. I saw this recipe on foodnetwork.com. It's by Ellie Krieger. I've tried a few of her recipes (they are all pretty healthy) and might I say, they are wonderful. This recipe origionally had a strawberry sauce. All I had was a berry blend (blueberries, raspberries and blackberries) so I used those. These are also supposed to be heart-shaped pancakes (which I love). I would have taken the time to make them into hearts but I'm always way too eager to eat in the morning and therefore patience is an issue :)

Whole Wheat Pancakes with a Berry Sauce

Ingredients:

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup lowfat buttermilk
1/2 cup nonfat milk
1 tablespoon honey
1/4 teaspoon vanilla extract
Berry sauce, recipe follows
Confectioners' sugar, optional

Directions:

Pre-heat the oven to 200 degrees F.

In a medium bowl, whisk together the dry ingredients (flour through salt). In another medium bowl, beat together the eggs, nonfat milk, buttermilk, honey and vanilla.

Preheat a large nonstick griddle or skillet over a medium-low flame. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/3 cup measuring cup pour the batter onto the griddle or skillet. Flip the pancake when the top is bubbling and it is golden brown on the bottom. Then cook until the other side is golden brown. Hold on an oven proof plate in the oven until the entire batch is ready. When all the pancakes are ready, cut them into heart shapes with a heart shaped cookie cutter. Ladle about 1/3 cup of the strawberry sauce onto each plate, place pancakes on top and sprinkle with confectioners' sugar, if using.

Berry Sauce:

Ingredients:

16 ounces berries, fresh or frozen (unsweetened, thawed)
1 teaspoon lemon juice
2 tablespoons maple syrup

Directions:

Puree berries in to a chunky puree. Heat them in a small saucepan over a low flame, until they are just warm. Stir in lemon juice and maple syrup.

Yield: 4 servings, serving size about 1/3 cup

These were so delicious and so filling and not only that but also good for you! Yay! I'm going to try to do these again with peaches somehow because that's my favorite fruit. I LOVE LOVE LOVE peaches. Maybe I can do a raspberry peach sauce? We'll see!



3 comments:

The Spoon-Keeper said...

Currently in my cubicle... wanting to eat those SO. BAD.

Brittni said...

Oh I love that you put maple syrup in your berry sauce! What a great way to make it more "breakfasty." :) And I absolutely adore whole wheat pancakes. Such a healthy alternative!

Miss. Tarrah Dame said...

right?! and they taste JUST as good! Believe me girls, these made my entire week!

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