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RECIPES FOR THE GRIDDLE:
Blueberry Ricotta Pancakes
Makes 18 pancakes, about 4 inches (10 cm) each
2 cups (500 ml) all-purpose flour
2 cups (500 ml) fresh or frozen thawed blueberries
2 teaspoons (10 ml) baking powder
½ teaspoon (2 ml) baking soda
1 tablespoon (15 ml) sugar
½ teaspoon (2 ml) salt
2 large eggs, separated
2 cups (500 ml) reduced fat milk
½ cup (125 ml) part-skim ricotta cheese
3 tablespoons (45 ml) unsalted butter, melted and cooled
Preheat the Griddle side to Medium.
Toss blueberries in 1 tablespoon (15 ml) 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 ¼ cup (59 ml) measure/ladle, pour batter for six pancakes onto
the preheated Griddle. Cook for 2½ 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 2½
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 / 93°C). Repeat until all the batter
is used.
Serve with warmed maple syrup
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Multigrain Pancakes
Makes about 14 pancakes
3 large eggs, lightly beaten
1 cup (250 ml) reduced fat milk
½ cup (125 ml) plain yogurt (may use fat-free)
1 cup (250 ml) all-purpose flour
½ cup (125 ml) whole wheat flour
½ cup (125 ml) oatmeal (regular or quick oats)
½ cup (125 ml) yellow cornmeal
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1 tablespoon (15 ml) brown sugar
1 tablespoon (15 ml) baking powder
1 teaspoon (5 ml) salt
2 tablespoons (30 ml) 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 (59 ml) measure, drop batter evenly spaced (six
pancakes fit very nicely) onto the preheated griddle. Cook pancakes
until bubbles form, about 2 to 2½ minutes; flip and cook until done,
about 2 to 2½ 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 - 93°C). Repeat until all
the batter is used.
Serve with warmed maple or fruited syrup.
