I'm finding it very hard to type that it's been over a month since my last post. Really? That is just lame. However, no time to make excuses or feel guilty. It's time to get cookin'. I'm just hoping that I can find some inspiration to keep it going in 2009.
I did manage to find the strength to join Weight Watchers in December. It's slow but steady and I'm feeling better about my choices. I've also been getting to the gym more to offset things like Pancake Sunday, our weekly family tradition.
This week, instead of the normal Bisquick variety, I wanted to try something new and happened upon this recipe in last week's Contra Costa Times food section. I'd like to think its a healthier version because of the whole wheat flour....but I kind of doubt it. They tasted great and the lemon flavor gave it a fabulous zing!
Lemon-Blueberry Buttermilk Pancakes
1 cup whole wheat flour
1 cup all purpose flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 T. sugar
1 large egg, lightly beaten
1/4 cup egg substitute*
2 cups buttermilk*
2 T. canola oil
3 T. light pancake syrup
1 t. vanilla extract
1 T. grated lemon zest
1 1/2 cups small blueberries
1. In a medium bowl, place the flours, baking powder, baking soda, salt and sugar. Blend with a whisk.
2. In a mixing bowl, place the egg, egg substitute, buttermilk, oil, syrup, vanilla and lemon zest. Beat on medium speed until smooth.
3. Add flour mixture and beat on medium-low until just smooth. Do not over mix. Let batter rest for 10 minutes.
4. Preheat nonstick skillet or griddle over medium heat until a drop of water skittles across it.
5. Pour the batter by 1/4 cupfuls onto the hot griddle. Sprinkle blueberries on top of each pancake. Cook over medium heat for 30 to 60 seconds or until bubbles form on pancakes. Turn over with spatula and cook until the pancakes are golden brown. Serve with whipped topping if desired.
Recipe serves 6.
5 WW points per serving. 285 calories, 4 g. fiber, 6.5 g. fat
*Because I had no buttermilk, I substituted with 2 cups of 1% milk mixed with 2 T. lemon juice (and letting it sit for 5 minutes before using). I also substituted 2 egg whites for the fake egg stuff. I love using the internet to find substitutions - anything to avoid making a trip to the store with two crazy-kids-who-want-every-package-of-cookies-and-candy-they-see in tow.
This is one of my favorite ways to use tomatoes when they are not at their end of summer sweetest. When I find them on sale, I always buy a several pounds with this in mind. Slow roasting brings out all the sugars and concentrates the flavor into a delicious smoky morsel....use on salads, in pastas or eat them plain with a little chopped basil and balsamic vinegar.
Posts
