| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breakfast, Low fat, Main dishes, Breads, Want to try |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
All-Purpose Flour |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Sea Salt; Coarse |
| 1 |
ts |
Baking Powder |
| 1/2 |
ts |
Baking Soda |
| 1/2 |
c |
Polenta; Or Coarse Ground Yellow Cornmeal |
| 1 |
lg |
Egg; And |
| 1/3 |
c |
Egg Beaters 99% Egg Substitute; *Note |
| 1 |
c |
Lowfat Buttermilk; **Note |
| 2 |
tb |
Unsalted Butter; Melted |
| 1 |
c |
Blueberries |
INSTRUCTIONS
*NOTE: Original recipe used 2 large eggs
**NOTE: Original recipe used regular buttermilk
In a med mixing bowl, sift together the flour, sugar, salt, baking powder,
and baking soda. Sprinkle the polenta over the other dry ingredients and
toss until evenly mixed.
In a separate bowl, beat the egg and egg beaters lightly with a fork, then
add the buttermilk and the melted butter and whisk together briefly. Add
the wet ingredients to the dry ingredients and mix until just blended - the
batter will be a little lumpy. Gently fold in the blueberries until they
are evenly distributed in the batter.
Heat a large skillet or a griddle until it is so hot that droplets of water
dance across the surface, then brush it with vegetable oil or spray with
nonstick spray. Using a 1/4 C measure or a 2 oz ladle, pour the batter onto
the pan or griddle and cook until large bubbles form on the top of the
pancake and the edges begin to brown. Flip to th eother side and cook for
another minute or so, until the bottom is browned. Transfer to a paper
towel-lined plate and keep warm in a low oven while you cook the remaining
pancakes.
NOTES : Cal 180.1 Total Fat 5.8g Sat Fat 3.2g Carb 27.1g Fib 1.5g Pro 5.3g
Sod 394mg CFF 28.7%
Recipe by: Polenta, Brigit Legere Binns
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on May 09, 1998
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