A cloudy drizzly day is the perfect kind of day to try out a new baked good that you’ve never attempted before.
For me, this meant Corn Bread. As far as my memory serves, I don’t think I’ve ever even tasted corn bread before, so when Sarah’s Moosewood inspired corn bread recipe made its way onto my computer screen (and for once I actually have buttermilk sitting in my fridge), I figured it was about time that some corn bread made its way into my belly.
As of yesterday afternoon, I am a corn bread convert. Corn bread is totally becoming a regular guest in my house.
But that’s yesterday’s news. Now let’s talk PANCAKES.
I found this Canyon Ranch recipe for Whole-Wheat Buttermilk Pancakes with Fruit in an old Fitness magazine and since I’m on a buttermilk baking kick (see above corn bread), these pancakes just had to happen.
So I chopped, lightened, and edited the recipe until I came up with my version of
Raspberry Buttermilk Pancakes
- 3 tbsp soy flour
- 3 tbsp whole wheat flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1 tbsp maple syrup
- 1 egg white
- 1/4 cup low fat buttermilk
- 3 tbsp almond milk
- frozen raspberries
Combine the dry ingredients (flours, salt, bs, bp) in one bowl. Combine the wet ingredients (the rest except for berries) in another bowl. Add the wet to dry, stir in the raspberries, and cook in a cooking sprayed pan.
The entire recipe has around 315 calories, 3.5g fat, 21g protein.
You bet I ate the whole thing topped with a big dollop of QUARK cheese sweetened with a touch of maple syrup. Divine.
Though I’ll admit they weren’t the most picturesque of pancakes. A little fluffy, a little finnicky, a little falling apart. But I was more concerned with taste and I kinda like my pancakes on the ugly side. It adds character.
And on the subject of that equally ugly Quark blob in the middle of my ugly pancake pile…
100g = 60 calories. 11g protein. Basically no fat and no salt.
I don’t believe I’ve had it again since my first encounter with it almost a year ago but I cannot imagine why. I’m thinking it might possibly almost maybe trump Greek yogurt. Then again I don’t get my hands on Greek yogurt very often either so both are equally special, lovely, and quite a treat, and comparing them probably isn’t very fair.
But rest assured, Quark will be back. On the regular. Me likeys mucho.
It has been cloudy, drizzly and grey virtually all week and I’ve having a terribly hard time getting my butt in gear. It’s past 2 in the afternoon and I’m still in my pjs. Grey days just zap the energy right out of you. Somebody kick me!
So I’m going to go try to do something off the computer. Maybe brush my hair or something. :)
Miss Chocolate Covered Katie is having a Giveaway for a case of the new Larabar flavours!!! I’m dying to try these!
Also, all you crafty culinary Canadians out there might be interested in the “Ultimate Recipe Challenge” launched by Samsung Electronics Canada and Future Shop. You have until September 23 to enter your favourite harvest-vegetable pasta recipe for a chance to win one of three all-expenses-paid trips to Toronto where you compete in a live cook-off judged by celebrity chef Massimo Capra on October 13.
Your recipe must have a cook and prep time of 30 minutes or less, must feature a fresh tomato base, and incorporate one or more of the following harvest vegetables: zucchini, eggplant, mushrooms, peppers or beans.
The Grand Prize: A full suite of Samsung kitchen appliances, including an induction range, dishwasher, microwave and Samsung’s unique 4-Door French Door Refrigerator.