Strawberry-Buttermilk Pancakes

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* Exported from MasterCook *

 

Strawberry-Buttermilk Pancakes

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 76

Serving Size : 4 Preparation Time :0:00

Categories : Breads, Quick Fruits

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups whole wheat pastry flour

1/4 cup cornmeal

1 teaspoon baking soda

if buttermilk is used

OR 1 teaspoon baking powder -- if soymilk is used

1/4 teaspoon cinnamon

1 dash nutmeg

2 egg whites -- beaten

2 cups buttermilk or soymilk

1 teaspoon vanilla extract

1 1/2 cups firm ripe strawberries -- hulled, halved

and thinly sliced

small whole strawberries -- for garnish

maple syrup

 

Makes about 24 3- to 4-inch pancakes, 4 to 6 servings

 

I've called for soymilk as a substitute for buttermilk for those of you

who'd like to make these pancakes dairy-free, but please note that the

buttermilk yields better flavor and texture.

 

Combine the first 5 ingredients in a mixing bowl. Make a well in the

center and pour in the beaten egg whites, buttermilk, and vanilla. Stir

until thoroughly combined, but do not overbeat. If the batter seems a bit

thick, add some water or low-fat milk. Gently stir in the strawberries.

 

Heat a nonstick griddle and drop the batter on it in scant 1/4

cupfuls. Cook over moderate heat on both sides until golden brown. Keep

warm in a covered casserole dish in a 200-degree oven until all are

done. Garnish each plate with 2 or 3 small whole strawberries. Serve warm

with maple syrup.

 

Calories: 224, Carbohydrate: 41 g, Total fat: 2 g, Cholesterol: 4 g,

Protein: 11 g, Sodium: 73 mg.

 

 

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