Posts Tagged ‘pancakes’

“Pumpkin Pie” Pancakes

Sunday, December 20th, 2009

This recipe comes from the Weight Watchers Comfort Classics cookbook, just like those Ham & Cheese quiches. Can I say that this is my favorite Weight Watchers cookbook? Because it is. Normally, I’m not too impressed with Weight Watchers official recipes–they tend to be too bland for my tastes. But so far, we’ve tried the Pumpkin Pie Pancakes, the Mini-Quiches, the Macaroni & Cheese, the Oven-Fried Chicken with Sage Gravy, and the Tandoori Chicken, and all were very tasty.

But out of all of the ones we’ve tried these pancakes were my favorite so far.

These were good enough to order in a restaurant. In fact, there’s a pumpkin pancake that Leah and I love at our local brunch spot, the Bongo Room, and these rivaled those tasty cakes–for what I’m certain is a fraction of the points. The only thing missing is the Bongo Room’s amazing vanilla bean sauce. Next time I make these pancakes, I think I’d try to make something along those lines.

pumpkin pancakes

“Pumpkin Pie” Pancakes
Adapted from Weight Watchers Comfort Classics, Serves 4

  • 1/4 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 3 tablespoons packed brown sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/3 teaspoon salt
  • 2/3 cup low-fat buttermilk
  • 1/4 cup canned pumpkin puree
  • 4 teaspoons unsalted butter, melted
  • 1 large egg
  • 4 tablespoons maple syrup

1. Whisk together the all-purpose and whole-wheat flours, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Whisk the buttermilk, pumpkin, butter, and egg in another bowl until blended. Add the flour mixture to the buttermilk mixture, stirring just until blended.

2. Spray a large nonstick griddle with nonstick spray and set over medium heat. When a drop of water sizzles on it, pour the batter onto the skillet by scant 1/4 cupfuls. Cook just until bubbles begin to appear at the edges of the pancakes, 2-3 minutes. Flip and cook until golden, 2-3 minutes longer. Repeat with the remaining batter, making a total of 8 pancakes. Serve with the maple syrup.

Nutritional Info: (Serving = 2 pancakes with 1 tablespoon maple syrup) 222 Cal, 6 g Fat, 2 g Fiber. Points: 5

Blueberry Pancakes

Friday, August 14th, 2009

I do most of the cooking, which means most of the time, I make my own breakfast.

During the week, that means cereal at my desk at work, primarily. And on the weekends, I make myself eggs, or sometimes this bacon, egg, potatoes & cheese scramble that I really like. Maybe I’ll share it with you sometime. But that’s besides the point.

As much as I love to cook, and as much as I need breakfast in the morning, sometimes it’s hard to be motivated. That’s why, I’m here to say, I believe that waking up to a breakfast that someone else has cooked is one of the most luxurious feelings. I have been lucky enough to wake up to breakfast a few times in my life. When I was little, it was one of the best parts of staying overnight at Grandma and Grandpas house (so much so, that we’ll still ask them to make breakfast for us every now and then). And occasionally, my dad would make himself breakfast and get suckered in to cooking for everyone else on a Sunday morning. These days, it doesn’t happen often, but every now and then David will make me breakfast. When he does, it’s usually pancakes.

One fantastic weekend morning last week, I woke up to David making pancakes. Blueberry pancakes. And banana pancakes. Fantastic pancakes. He’d even had to go out shopping for ingredients–the buttermilk and the blueberries. Still, he made pancakes.

It’s probably not surprising that David makes Alton Brown’s pancakes. One of the great things about Alton Brown’s recipe for pancakes is that it starts with making your own pancake mix. Once you’ve done that, you’ve got enough mix for several batches of pancakes for later use. All you do is add eggs , butter, and buttermilk to put together the pancake batter.

photo(2)

Alton Brown’s “Instant” Pancakes

To make the “Instant” Pancake Mix:

  • 6 cups all-purpose flour
  • 1 1/2 teaspoons baking soda (check expiration date first)
  • 3 teaspoons baking powder
  • 1 tablespoon kosher salt
  • 2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

To make the pancakes:

  • 2 eggs, separated
  • 2 cups buttermilk
  • 4 tablespoons melted butter
  • 2 cups “Instant” Pancake Mix, recipe above
  • 1 stick butter, for greasing the pan
  • 2 cups fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don’t try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes

Note: We’ve made these pancakes several times, and they’re my absolute favorite ones. No contest. This batch had blueberries in some, and banana slices in others, but the plain ones are just as good.