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ingredients in order listed, and blend on stir until combined, about
15 to 20 seconds. Turn blender off. Store in refrigerator in an airtight
container for up to 3 weeks.
Nutritional information per tablespoon:
Calories 126 (100% from fat) • carb. 0g • pro. 0g• fat 14g • sat. fat 2g
• chol. 0mg • sod. 56mg • calc. 2mg • fiber 0g
BATTERS
BUTTERMILK PANCAKES
Makes sixteen 4-inch pancakes
1½ cups lowfat buttermilk
2 large eggs
1¼ cups unbleached all-purpose flour
3 tablespoons vegetable oil
1 tablespoon granulated sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon table salt
cooking spray
Place first eight ingredients, in order listed, in blender jar (not
vegetable oil cooking spray). Place cover on blender jar. Turn
blender on and blend on purée for 10 seconds. Turn blender off.
Scrape blender jar with a spatula. Turn blender on and blend on
purée for an additional 15 to 20 seconds. Turn blender off.
Coat a large nonstick skillet or griddle with vegetable oil cooking
spray, and heat over medium heat. Pour batter into 4-inch pan-
cakes. When they start to bubble, turn and brown the other side,
about 45 seconds. Repeat with remaining batter, coating skillet
with cooking spray as necessary.
Nutritional information per pancake:
Calories 75 (36% from fat) • carb. 9g • pro. 3g • fat 3g • sat. fat 1g
• chol. 27mg • sod. 168mg • calc. 63mg • fiber 0g
CUISINART CRÊPES
Makes sixteen crêpes (about 8-9" diameter)
1²
³
cups warm water
3 tablespoons softened, unsalted butter,
cut into 1-inch pieces
1 cup unbleached all-purpose flour
3 large eggs
1 teaspoon vanilla extract
½ teaspoon table salt
cooking spray
Place first six ingredients, in order listed, into blender jar (not
cooking spray). Place cover on jar. Turn blender on and blend
on mix for 10 seconds. Turn blender off. Scrape blender jar with
a spatula. Turn blender on and continue blending on mix until
smooth, about 5 to 10 seconds. Turn blender off.
Refrigerate in a covered container for 2 hours before using. Store
in an airtight container in the refrigerator for up to 2 days. Stir
well before using.
Coat a 9½" nonstick skillet with cooking spray, and place over
medium heat. Pour 3 tablespoons batter into skillet, and swirl to
coat bottom of the pan evenly with a thin film. Cook about 1 min-
ute on each side, or until lightly browned.
Reserve crêpes. Repeat with remaining batter, coating pan with
cooking spray as necessary.
Serve with creamed chicken, fresh berries or sautéed apples.
Nutritional analysis per crêpe:
Calories 59 (46% from fat) • carb. 6g • pro. 2g • fat 3g • sat. fat 2g
• chol. 46mg • sod. 107mg • calc. 26mg • fiber 0g
HONEY WHEAT WAFFLES
Makes six waffles (about 3 cups batter)
1½ cups whole milk
2 large eggs
¾ cup plus 2 tablespoons unbleached all-purpose flour
½ cup whole wheat flour
4 tablespoons unsalted butter, melted
2 tablespoons honey
1 teaspoon baking powder
1 teaspoon pure vanilla extract
½ teaspoon table salt
¼ teaspoon baking soda
Preheat waffle iron. Place ingredients in blender jar in order
listed. Place cover on jar. Turn blender on and blend on purée
for 10 seconds. Turn blender off. Scrape blender jar with spatula.
Turn blender on and continue blending on purée until smooth,