Light and fluffy yet healthy and delicious
This recipe makes about 18 pancakes of 11cm diameter
CALORIES: 84 per 10cm diameter
INGREDIENTS:
1 cup
all-purpose flour
1
teaspoon baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
1
tablespoon granulated white sugar
1 large
egg (1.5 singapore size eggs)
2
tablespoons unsalted butter, melted and cool
3/4 low
fat milk
1/2 cup
non fat plain yogurt (140g packet yogurt)
3/4 cup
blueberries
Vegetable
Oil
INSTRUCTIONS:
- In a large bowl,
sift together flour, baking powder, baking soda and salt, then add sugar.
- In a mixing
bowl, add milk and yogurt and whisk it evenly. Then, add just the egg
white and whisk until smooth.
- In a small bowl,
slightly whisk the egg yolk then add butter and whisk until smooth. (you
may use a fork).
- Pour yolk and
butter (step 3) into the milk mixture (step 2) and whisk until
smooth.
- Add blueberries
to flour mixture and toss together.
- Pour wet to dry
ingredients and gently mix until just combined.
- Heat nonstick pan
over low side of medium. Pour or brush a layer of oil.
- Once cooked,
sprinkle with more fresh blueberries, blueberry jam, maple syrup or whip
cream.
TIPS:
- To avoid
overcooking the pancakes, flip the pancakes if bubbles appear on the
surface.
- Always cook in
under low heat to avoid getting crispy pancakes.
- Use wild
blueberries instead but if you are on budget, use the big berries and cut
it into half. The big berries will actually hinder the cooking process of
your pancake batter and you will not have a nice even golden brown
colour.
- For an even
healthier recipe, use half cup all-purpose flour with half cup wheat
flour.
- To store: the batter should only be refrigerated for 24 hours. Any longer and the air will run out, giving it a flat and heavy pancake. Nonetheless, you can cook it and store it for about 3 days.
PICTURES:
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