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RECIPES FOR THE GRIDDLE:
Blueberry Ricotta Pancakes
Makes 18 pancakes, about 4 inches (10cm) each
2 cups (500ml) all-purpose flour
2 cups (500ml) fresh or frozen thawed blueberries
2 teaspoons (10ml) baking powder
1/2 teaspoon (2ml) baking soda
1 tablespoon (15ml) sugar
1/2 teaspoon (2ml) salt
2 large eggs, separated
2 cups (500ml) reduced fat milk
1/2 cup (125ml) part-skim ricotta cheese
3 tablespoons (45ml) unsalted butter, melted and cooled
Preheat the Griddle side to Medium.
Toss blueberries in 1 tablespoon (15ml) of the flour; reserve. Place the
remaining flour, baking powder, baking soda, sugar, and salt in a large bowl
and stir to combine.
In a smaller bowl, combine the egg yolks, milk, ricotta cheese and unsalted
butter; reserve. Beat the egg whites until they are stiff but not dry. With a spoon,
stir the liquid mixture into the dry mixture until blended. Stir about one fourth of
the beaten egg whites into the batter to lighten, then gently fold in the remaining
egg whites, using a rubber spatula. Gently stir in the reserved blueberries.
Using a 1/4-cup (50ml) measure/ladle, pour batter for six pancakes onto the
preheated Griddle. Cook for 2-1/2 to 3 minutes, until bubbles form on the sur-
face, then flip the pancakes over, using a heatproof nonstick spatula. Cook on
the other side until golden brown and fluffy, about 2-1/2 to 3 minutes. Transfer
to warm plates to serve. As you finish each batch of pancakes, you can keep
them warm on a wire rack placed on a baking sheet in a low oven (200°F /
93°C). Repeat until all the batter is used.
Serve with warmed maple syrup.
Nutritional information per serving (3 pancakes):
Calories 332 (30% from fat) • carb. 46g • pro. 12g • fat 11g • sat. fat 6g
• chol. 99mg • sod. 455mg • calc. 174mg • fiber 2g
Multigrain Pancakes
Makes about 14 pancakes
3 large eggs, lightly beaten
1 cup (250ml) reduced fat milk
1/2 cup (125ml) plain yogurt (may use fat-free)
1 cup (250ml) all-purpose flour
1/2 cup (125ml) whole wheat flour
1/2 cup (125ml) oatmeal (regular or quick oats)
1/2 cup (125ml) yellow cornmeal
3 tablespoons (45ml) powdered buttermilk* (do not add liquid)
1 tablespoon (15ml) brown sugar
1 tablespoon (15ml) baking powder
1 teaspoon (5ml) salt
2 tablespoons (30ml) melted butter, cooled slightly
Preheat the Griddle side to Medium.
Place the eggs, milk, and yogurt in a small bowl and whisk to blend until
smooth; reserve.
Place the flours, oatmeal, cornmeal, buttermilk powder, brown sugar, baking
powder, and salt in a medium bowl. Stir with a whisk to blend. Add the
egg/milk mixture and stir until just blended. Stir in the melted, cooled butter.
Do not overmix.
Using a quarter cup (50ml) measure, drop batter evenly spaced (six pancakes
fit very nicely) onto the preheated griddle. Cook pancakes until bubbles form,
about 2 to 2-1/2 minutes; flip and cook until done, about 2 to 2-1/2 minutes
longer. Transfer to warm plates to serve. As you finish each batch of pancakes,
you can keep them warm on a wire rack placed on a baking sheet in a low
oven (200°F - 93°C). Repeat until all the batter is used.
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