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RECIPES FOR THE GRIDDLE:
Blueberry Ricotta Pancakes
Makes 18 pancakes, about 4 inches each
2 cups all-purpose flour
2 cups fresh or frozen thawed blueberries
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
2 large eggs, separated
2 cups reduced fat milk
1/2 cup part-skim ricotta cheese
3 tablespoons unsalted butter, melted and cooled
Preheat the Griddle side to Medium.
Toss blueberries in 1 tablespoon 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 measure/ladle, pour batter for six pancakes onto the preheated
Griddle. Cook for 2-1/2 to 3 minutes, until bubbles form on the surface, 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). 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 reduced fat milk
1/2 cup plain yogurt (may use fat-free)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup oatmeal (regular or quick oats)
1/2 cup yellow cornmeal
3 tablespoons powdered buttermilk* (do not add liquid)
1 tablespoon brown sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons 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 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). Repeat until all the batter is used.
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