Your browser (Internet Explorer 7 or lower) is out of date. It has known security flaws and may not display all features of this and other websites. Learn how to update your browser.

X

Navigate / search

Healthy(ish) Pancakes

Makes about 16 4-inch pancakes

1 Tablespoon lemon juice
2 cups skim milk
2 cups AP flour
2 Tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 Tablespoons ground flax seed
1 large egg
3 Tablespoons unsalted butter, melted and cooled slightly
2 ripe bananas, mashed
1 cup blueberries (fresh or frozen, preferably wild)
1-2 teaspoons vegetable oil for pan

  • Whisk lemon juice and milk together in a large measuring cup; set aside to thicken while you prepare the other ingredients. If you have buttermilk, you can use it instead of the milk and lemon juice combo…but if you don’t want to run to the store for buttermilk on a Sunday morning, use lemon juice and skim…it still tastes great!
  • Whisk the flour, sugar, baking powder, baking soda, salt and flax seed in a medium bowl to combine.

 

  • Whisk the egg, mashed bananas and melted butter into the milk until combined (make sure the butter is cooled enough that it won’t start to cook the egg or make the milk rancid). Make a well in the center of the dry ingredients in the bowl. Pour in the milk mixture and mix very gently until just combined. A few lumps should remain—do not overmix!
  • Heat a 12 inch nonstick skillet over medium heat for 3-5 minutes. * Add 1 teaspoon of oil and brush to coat the bottom of the skillet evenly. Pour ¼ cup batter onto three spots on the skillet. Sprinkle 1 Tablespoon of blueberries over each pancake just after pouring batter into the pan (some people add them to the mix at the beginning, but adding them later keeps the berries intact and bleed free).
  • Cook the pancakes until large bubbles begin to appear—about 1 ½ or 2 minutes. Flip the pancakes using a wide and thin spatula and cook 1 ½ to 2 minutes longer. Add more vegetable oil only if necessary.
  • Serve Immediately**

*Is the pan hot enough? Make a test pancake about the size of a half dollar (use 1 Tablespoon of batter.) If, after 1 minute, the pancake is blond in color, the pan is not hot enough. If it’s golden brown, the pan is the right temperature. If you try to speed up this process by heating the pan at a higher temp, your pancake will be dark and unevenly cooked and you will be full of shame. Don’t do it.
**If you want to serve all the pancakes at the same time, put them on a greased rack set on a baking sheet in a 200 degree oven. Do not cover. They will hold for about 20 minutes before they get soggy so cook quickly!

Shellfish with Thai Red Curry Broth*

Steamed shellfish is always a great way to make a quick dinner.  It’s been a crazy week, and I knew this Foodie Family would need a speedy supper tonight.  I modified this recipe by Bobby Flay for my dish and it was very tasty.  I usually make mussels with white wine and garlic, but I was in the mood for something a little spicy tonight so I decided to use Thai flavors in the broth.  I forgot to take a finish of the finished product, but the mise en place was beautiful, and the entire dish PLUS homemade chocolate chip cookies was ready in less than 30 minutes.  Winner, winner shellfish dinner!

 

Ingredients

2 tablespoons peanut oil
3 tablespoons ginger, minced or finely chopped (I grated mine on a microplane)
1 stalk lemongrass, crushed
1 tablespoon chili paste (be careful…add a little at a time)
1/2 cup white wine
1 can unsweetened coconut milk
1 cup chicken broth (optional)
2 tablespoons fish sauce (nam pla)
2 fresh limes
.75 pounds cockles, scrubbed
1.5 pounds littleneck clams
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

Directions

Heat the oil in a heavy Dutch oven on the grates until shimmering.  Add the ginger and stir until fragrant.  Add the lemongrass, chili paste, wine, chicken broth, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the clams, cover the pot, and let steam 2-3 minutes.  Add cockles, and steam an additional 1-2 minutes until the shells open. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.  
 
Serve with crusty bread and a delicious wine (I recommend Riesling or Zinfandel with this dish)
 
*This dish was originally titled “Clams and Cockles in Thai Red Curry Broth” but Food-C was worried it might entice people looking for a different kind of website…