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2. Add remaining dry ingredients and pulse on High for about 30 seconds until
ingredients are well blended.
3. Prepare pancakes using a ¼-cup measuring cup to scoop pancakes onto
prepared pan to cook.
Nutritional information per serving (2 pancakes):
Calories 188 (42% from fat) • carb. 20g • pro. 7g • fat 9g • sat. fat 5g
• chol. 71mg • sod. 273mg • calc. 130mg • fiber 0g
Apple Walnut Waffles
Served with warm maple syrup, these waffles are a comforting fall treat.
Makes 10 Belgian-style waffles (6 cups of batter)
½ cup toasted walnuts
½ large apple, cored
1¾ cups reduced-fat milk
1 large egg
1 large egg white
¼ cup vegetable oil
¾ teaspoon pure vanilla extract
3 tablespoons light brown sugar
1½ cups unbleached, all-purpose flour
¼ cup wheat germ
1 tablespoon plus 1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
1. Insert the chopping blade into the food processor; fit onto the motor base.
2. Put the walnuts in the work bowl. Pulse 2 to 3 times on High to chop. Remove
the chopping blade and replace with the reversible shredding/slicing disc, with
the shredding side facing up. Shred the apple directly into the work bowl with
the nuts. Remove the food processor attachment and reserve.
3. Put dry ingredients in a large mixing bowl. Whisk to combine. Put the milk,
egg, egg white, oil and vanilla into the blender jar. Run on Low for 20 seconds
to fully combine. Add half of the dry ingredients. Pulse on Low to combine;
scrape down sides of the jar. Add the remaining dry ingredients and pulse on
Low to just combine (it is OK if there are still dry patches in the batter).
4. Transfer the batter to the large mixing bowl that was previously holding the dry
ingredients. Add the reserved apple and walnuts; fold to just combine.
5. Preheat a Belgian waffle maker to desired setting. Pour the suggested amount
of batter (refer to waffle maker instructions) onto the prepared, preheated
waffle maker. Quickly and carefully spread the batter evenly with a heatproof
spatula. Close the cover and cook until done. Serve immediately.
Nutritional information per waffle:
Calories 220 (45% from fat) • carb. 24g • pro. 6g • fat 11g • sat. fat 1g
• chol. 25mg • sod. 352mg • calc. 230mg • fiber 1g
Crêpe Batter
Extremely versatile, this recipe should be added to everyone’s collection.
These crêpes can be filled with sweet items (cinnamon-sugar
and fruit; whipped cream and chocolate)
or savory (eggs and ham; vegetables and hollandaise).
Makes about 20 eight-inch crêpes
3 large eggs, room temperature
¼ cup unsalted butter, melted and cooled to room temperature
¾ cup unbleached, all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
1 cup reduced-fat milk, room temperature
1 teaspoon pure vanilla extract
1 teaspoon unsalted butter, room temperature
1. Put the eggs, melted butter, flour, salt and sugar into the blender jar. With
the unit running on Low, carefully remove the pour lid from the cover of the
blender. Add the milk and vanilla through the opening. Mix about 15 to 20
seconds, or until smooth. If time allows, let the batter rest in the refrigerator for
at least ½ hour. Before using batter, whisk to re-blend, straining if necessary
to remove any lumps.
2. Melt the teaspoon of butter in an 8-inch skillet set over medium heat. Once
pan is hot, add a scant ¼ cup of batter to the pan, moving the batter around
quickly to make a thin coating on the pan. Cook the crêpe for 2 to 3 minutes,
until the edges just start to brown, and then carefully flip and finish the other
side for an additional minute. Continue cooking crêpes until the batter is gone.
3. Serve with yogurt and nut filling (recipe follows).
Nutritional information per crêpe:
Calories 56 (52% from fat) • carb. 5g • pro. 2g • fat 3g • sat. fat 2g
• chol. 39mg • sod. 77mg • calc. 22mg • fiber 0g