Friday, July 13, 2007

Pancake Review #4

I never usually have pancakes 3 times in a 48 hour period, but these just looked so good!

Post Workout Pancakes

1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 tablespoon white sugar
1 egg
1/2 cup plain yogurt
1/2 cup milk
2 tablespoons vegetable oil
3/4 cup fresh blueberries

Preheat griddle over medium heat.
Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
In a medium bowl, stir together the egg, yogurt, milk and oil.
Gradually stir in the flour mixture, then fold in the blueberries.

Equipment Used:

Cast iron skillet, big plastic flipper, meduim red mixing bowl, metal mixing bowl, measuring cups, and a whisk.


AMAZING food for post workout (they way I made it anyway...see notes) ABSOLUTELY DELICIOUS too!! Same perfect texture as the last ones. The nutmeg and cinnamon really made them fantastical.


The blueberries again. This time I used fresh ones but they werent wild, which always ALWAYS takes away from the flavor. Darn blueberries...actually I think this recipe would be better without the blueberries.


I had just gotten back from a tough workout when I was looking at this recipe so I decided to add some whey protein. Also instead of regular plain yogurt I used Kifur which is absolutely disgusting on its own, on granola, or even in a smoothie. It even smells bad. I cant even begin to say how incredibly repugnant, displeasureable, and disagreeable to the senses it is.
So I decided since I didnt want to waste it and it IS good for you, to cook it. I have no idea if the live bacteria in yogurt can survive cooking, but then again, they die in your stomach anyway! HAHA! I wasnt sure if the amount of cinnamon and nutmeg were substantial enough to cover the atrocious taste of the whey and Kifur, so I doubled the amount and it turned out amazing.

Bottom Line:

They made me want to open my own pancake house.

Here they are in their healthy deliciousness

1 comment:

leslie said...

okay, so check out the baking powder piece: if i was you I'd skip the aluminum if possible - your neurological system will thank you later:

From Wikipedia, the free encyclopedia
Baking powder is a dry chemical leavening agent used in baking and deodorizing. There are several formulations; all contain an alkali, typically sodium bicarbonate (baking soda), and an acid in the form of salt crystals, together with starch dioxide gas, which expands existing bubbles to leaven the mixture. Most modern baking powders are double acting, that is, they contain two acid salts, one which reacts at room temperature, producing a rise as soon as the dough or batter is prepared, and another which reacts at a higher temperature, causing a further rise during baking. Baking powders that contain only the low-temperature acid salts are called single acting. Many recipes call for a process called creaming, where butter and sugar are beaten together to introduce tiny seed bubbles which the leavening gas will further expand.
Common low-temperature acid salts include cream of tartar, calcium phosphate, and citrate. High-temperature acid salts are usually aluminium salts, such as calcium aluminum phosphate. They can be found not only in many baking powders, but also in many non-dairy coffee creamers. Excess aluminium in the diet may be detrimental to human health[1], and so baking powders are available without it for people who are concerned and those sensitive to the taste.

Hey, and check out some good cardamon powder (buy it bulk at Abundance or Lori's) for the next pancake trial.