6
3.
Prepare pancakes using a ¼-cup measuring cup to scoop
pancakes onto prepared pan to cook.
Nutritional information per serving (2 pancakes):
Calories 188 (42% from fat) • carb. 20g • pro. 7g • fat 9g • sat. fat 5g
• chol. 71mg • sod. 273mg • calc. 130mg • fiber 0g
Apple Walnut Waffles
Served with warm maple syrup, these waffles
are a comforting fall treat.
Makes 10 Belgian-style waffles (6 cups of batter)
1¾
cups reduced-fat milk
1
large egg
1
large egg white
¼
cup vegetable oil
¾
teaspoon pure vanilla extract
3
tablespoons packed light brown sugar
1½
cups unbleached, all-purpose flour
¼
cup wheat germ
1
tablespoon plus 1 teaspoon baking powder
½
teaspoon salt
¼
teaspoon ground cinnamon
½
cup toasted walnuts, finely chopped
½
large apple, cored and shredded
1.
Put the milk, egg, egg white, oil and vanilla into the
blender jar. Run on Low for 20 seconds to fully combine.
Add half of the dry ingredients (not nuts or apple). Pulse
on Low to combine; scrape down sides of the jar. Add the
remaining dry ingredients and pulse on Low to just
combine (it is OK if there are still dry patches in the batter).
2.
Transfer the batter to the large mixing bowl that was
previously holding the dry ingredients. Add the apple and
walnuts; fold to just combine.
3.
Preheat a Belgian waffle maker to desired setting. Pour
the suggested amount of batter (refer to waffle maker
instructions) onto the prepared, preheated waffle maker.
Quickly and carefully spread the batter evenly with a
heatproof spatula. Close the cover and cook until done.
Serve immediately.
Nutritional information per waffle:
Calories 220 (45% from fat) • carb. 24g • pro. 6g • fat 11g • sat. fat 1g
• chol. 25mg • sod. 352mg • calc. 230mg • fiber 1g
Crêpe Batter
Extremely versatile, this recipe should be added to everyone’s
collection. The crêpes can be filled with sweet items
(cinnamon-sugar and fruit; whipped cream and chocolate) or
savory (eggs and ham; vegetables and hollandaise).
Makes about 20 eight-inch crêpes
3
large eggs, room temperature
¼
cup unsalted butter, melted and cooled
to room temperature
¾
cup unbleached, all-purpose flour
½
teaspoon salt
1
tablespoon granulated sugar
1
cup reduced-fat milk, room temperature
1
teaspoon pure vanilla extract
1
teaspoon unsalted butter, room temperature
1.
Put the eggs, melted butter, flour, salt and sugar into the
blender jar. With the unit running on Low, carefully remove
the pour lid from the cover of the blender. Add the milk
and vanilla through the opening. Mix about 15 to 20
seconds, or until smooth. If time allows, let the batter rest
in the refrigerator for at least ½ hour. Before using batter,
whisk to re-blend, straining if necessary to remove any
lumps.
2.
Melt the teaspoon of butter in an 8-inch skillet set over
medium heat. Once pan is hot, add a scant ¼ cup of
batter to the pan, moving the batter around quickly to
make a thin coating on the pan. Cook the crêpe for 2
minutes or until the edges just start to brown, and then
carefully flip and finish the other side for an additional
minute. Continue cooking crêpes until the batter is gone.
3. Serve with yogurt and nut filling (see next recipe).
Nutritional information per crêpe:
Calories 56 (52% from fat) • carb. 5g • pro. 2g • fat 3g • sat. fat 2g
• chol. 39mg • sod. 77mg • calc. 22mg • fiber 0g
Crêpes with Yogurt and Walnuts
Tangy and sweet blend well together
in this delicious breakfast treat.
Makes about 1 cup (enough to fill 20 eight-inch crêpes)
1
recipe prepared crêpes (see previous recipe)
16
ounces Greek yogurt (reduced-fat works fine)
pinch kosher salt
½
teaspoon pure vanilla extract
3
tablespoons honey
1¼
cups toasted walnuts, finely chopped
2
tablespoons packed light brown sugar
2
tablespoons unsalted butter, softened
pinch kosher salt
1.
In a small mixing bowl, whisk the first four ingredients
together until fully combined. Reserve.
2.
3.
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