CNEP Recipe Corner

Berry Special Pancakes - June 2006

Homemade, hearty pancakes are a simple and satisfying breakfast any day of the week. Forget the mix from a box – this recipe is as quick, delicious and more nutritious. The whole-wheat flour and oats make a dense texture and add lots of flavor and fiber. Keep extras on hand for busy week-day mornings by making several batches and freezing.

Makes 4 servings of 2 pancakes each.

Ingredients:
  • ½ cup all-purpose flour
  • ½ cup whole-wheat flour
  • 1½ cups fat-free buttermilk
    (If you don’t have buttermilk, add 3 tablespoons vinegar to 1 1/3 cups fat-free milk.)
  • ¼ cup rolled oats
  • 1 tablespoon sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon baking soda
  • 1 large egg, lightly beaten
  • Cooking spray
  • 2 cups assorted fresh or frozen thawed berries
    (Strawberries, blueberries, or blackberries drizzled with maple syrup, if desired.)

 

Mixing Directions:

  1. Place the first seven ingredients in a bowl and mix together. The mixture will thicken as it sits.
  2. Spray a pan or griddle with the spray and preheat.
  3. Ladle batter (about ¼ cup) onto hot pan. Cook until bubbles form on the surface, then turn to continue cooking.
  4. Place cooked pancakes on a plate. Cover loosely to keep warm.
  5. To serve, top waffles with berries and drizzle with syrup.

Options:

Use the batter to make dessert waffles. Serve with low-fat frozen yogurt and berries. Try other fruits such as bananas, mandarin oranges, and mangoes.

To Freeze:

Cool completely and place in a plastic bag. Place wax paper between pancakes or waffles so that individual servings can be removed as needed. To reheat, place in a toaster oven or microwave.

 

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