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D loves pancakes, they’re his most requested weekend breakfast. One of the reasons that I got this new cook book was because the pancake recipe looked so good. We’re trying very hard to eat much healthier, and this cook book Luscious Recipes for a Healthy Lifeseemed the best way to start. Her philosophy on eating healthy, common sense, quality ingrediants, and skill instead of diets and an avoidance of the no fat full of chemicals food, resonated very well with my own feelings on the subject, so I grabbed this book up with some of my Christmas money. It’s every bit as nice as it seemed like it would be, and the pancake recipe was so good it’s now the new standard! The book was very reasonably priced.

These pancakes had the right texture, the right taste. They were delicious, and strawberry syrup was simple perfection. Don’t overcook the pancakes, they tend to fall rather quickly if over done. This was proven when I tried to cook them as long as I cook the usual ones.

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Whole Wheat Pancakes With Strawberry Sauce

3/4 c. AP flour

3/4 c. whole grain pastry flour or whole wheat flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

2 large eggs

1 c. lowfat buttermilk

3/4 c. nonfat milk

1 tbls. honey

1/4 tsp. vanilla extract

In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, beat together the eggs, buttermilk, nonfat milk, honey, and vanilla. Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingrediants into the dry ingrediants, mixing only enough to combine them. The batter will be somewhat lumpy. Use a 1/4 cup measure to ladle the batter onto the griddle or skillet. Flip the pancakes the whey are golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in a 200 F oven as you finish cooking the remaining ones.

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Strawberry Sauce

2 pints fresh strawberries, hulled, or 4 cups frozen unsweetened strawberries, thawed

1 tsp. fresh lemon juice

2 tbls. pure maple syrup

Place the strawberries in a food processor and process them into a chunky puree. Transfer the puree to a small saucepan over low heat and heat just until warm. Stir in the lemon juice and maple syrup.

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Strawberries What was I thinking? Usually the strawberry display doesn’t tempt me, they’re measly pale little things that look like they’ve seen better days, the sort you expect to whip out a harmonica and tell you how they used to be the big man on Wall Street with a trophy wife and 2.5 kids. These were big, bright, look at that colour! They smelled perfect, and before I knew it a two pound box was in my basket. They’re locally grown a few towns over, which is why they were so cheerfull! The only problem was I’ve never really made much with them before, unless you count frozen ones in smoothies. Told y’all some of this cooking stuff is new to me.

 Speaking of smoothies, the next morning was their first sampling. Smoothie Blender In they went, with about a half cup of low acid orange juice, three Dannon strawberry banana yogurt (it’s all I had on hand), and about one third of the blender full of ice.

The results Strawberry Smoothie In Cup went very nicely with one of our usual Saturday breakfasts, pancakes and scrambled eggs. The pancakes are really easy, and the one on top is always a heart shaped one for D (you can’t see it well in the pic). The eggs are seasoned however I feel like doing them at the time, these were a few dashes of a spice called It’s A Dilly (a combination of dill, jalepeno, garlic, and a few others I can’t remember right now). No salt in the eggs, I never use the stuff unless I have to when cooking. It always tastes saltier if you salt things at the table, and you end up using less. The butter is Move Over Butter, the only butter spread I’ve ever found that’s good for you and tastes like something with butter. Did I mention how picky I am about “diet” foods? Sugar substitutes, fat free version, fake butter, most of it makes me go running in the other direction. It’s very rare that I use any, and when I do it better taste exactlly right. Would much rather go with a different dish than use a substitute most of the time.

Pancakes And Eggs

 

The pancake recipe is included, they’re the tastiest every day pancakes I’ve had. There are fancier ones, but these are the ones I always mix up when it’s a usual day.

 Pancake And Syrup That’s maple syrup, the real stuff is the only kind I like these days. yes, I’ve become a syrup snob.

INGREDIENTS
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
a few dashes of cinnamon
a dash of nutmeg
1 egg
3/4 cup milk
1/4 cup vegetable oil
Mix the flour, sugar, baking powder, spices, and salt together in a bowl. Make a small indention in the center, and pour in the egg, milk, and oil. Mox until ingrediants are wet, but be carefull not to over mix. It shouldn’t be very smooth. Let the batter sit for a good ten minutes, go throw in a load of laundry or bother the cat to give the baking soda and salt a chance to do it’s thing. Pour the pancake batter in whatever shapes you want into a pan with butter or Pam and cook at a medium low heat until the batter loses it’s wet shininess and starts to form bubbles. Flip, cook a few minutes more, and serve with maple syrup.

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • a few dashes of cinnamon
  • a dash of nutmeg
  • 1 egg
  • 3/4 cup milk
  • 1/4 cup vegetable oil

Mix the flour, sugar, baking powder, spices, and salt together in a bowl. Make a small indention in the center, and pour in the egg, milk, and oil. Mox until ingrediants are wet, but be carefull not to over mix. It shouldn’t be very smooth. Let the batter sit for a good ten minutes, go throw in a load of laundry or bother the cat to give the baking soda and salt a chance to do it’s thing. Pour the pancake batter in whatever shapes you want into a pan with butter or Pam and cook at a medium low heat until the batter loses it’s wet shininess and starts to form bubbles. Flip, cook a few minutes more, and serve with maple syrup.

This morning’s breakfast wasn’t fancy. Cranberry Almond Select cereal and milk, unexpectedly good since I’m not a big fan of flakes and such! It’s an attempt to be healthier that I was planning to slog through, but it surprised me by being not too sweet and pleasantly tart. This stuff is tasty! Yes, that really is a bowl stolen from a microwave side dish. The shame…