
Heart-Shaped Whole-Wheat Pancakes with Strawberry Sauce
Running out of ideas or running low on cash? What better way to make your mother feel special than a beautiful breakfast in bed? I'm sure this will be just enough to make her happy. For a special touch, do buy her a Mother's Day card, and don't just sign the card, write something inside other than what's already written. Be thoughtful. You will definitely win her heart <3
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
- Strawberry 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.
Strawberry Sauce:
- 16 ounces strawberries, fresh or frozen (unsweetened, thawed)
- 1 teaspoon lemon juice
- 2 tablespoons maple syrup
Puree strawberries 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 (recipe obtained from www.foodnetwork.com)
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