Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenBreakfastandbrunches - Pancakes Mini Pancakes With Strawberry Sauce (diabetic)
Famous Authors (View All Authors)
Breakfastandbrunches - Pancakes Mini Pancakes With Strawberry Sauce (diabetic) Post by :MikeHill Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2358

Click below to download : Breakfastandbrunches - Pancakes Mini Pancakes With Strawberry Sauce (diabetic) (Format : PDF)

Breakfastandbrunches - Pancakes Mini Pancakes With Strawberry Sauce (diabetic)

Mini Pancakes with Strawberry Sauce
===================================
(Makes 12 pancakes, 6 servings)


------------
1 cup skim milk
1 egg white
1 tsp vanilla
1 cup all-purpose flour
1-1/2 tsp baking powder
Pinch salt
Pinch cinnamon
1 tsp canola oil
1/2 cup low-fat yogurt

Strawberry Sauce:
-----------------
1 kg (300 g) frozen unsweetened strawberries
1/2 cup water
1 tbsp granulated sugar
2 tsp cornstarch

Instructions:
-------------
Strawberry Sauce: In saucepan over medium-high heat, bring strawberries, water, sugar and cornstarch to boil; cook for 1 minute or until thickened.

In bowl, beat milk, egg white and vanilla. Add flour, baking powder, salt and cinnamon; beat mixture just until blended.

Heat small nonstick skillet until drop of water sizzles on it.

Lightly brush skillet with oil.

For each pancake, pour 2 tbsp batter onto skillet. Cook for 1 minute; turn and cook for 30 seconds. Keep warm.

Repeat with remaining batter; brushing skillet with oil as required.

Spoon Strawberry Sauce over pancakes; garnish with yogurt.

Per serving:
about 145 calories, 5 g protein, 1 g fat, 27 g carbohydrate.

1 Starchy Choice
1/2 Milk Choice (2 )
1 Fruit & Vegetable Choice
If you like this book please share to your friends :
NEXT BOOKS

Breakfastandbrunches - Pancakes Oatmeal Pancakes Breakfastandbrunches - Pancakes Oatmeal Pancakes

Breakfastandbrunches - Pancakes Oatmeal Pancakes
1/2 cup pecans, toasted and chopped 2 cups buttermilk, or plain yogurt 1 1/2 cups quick-cooking oats (not instant) uncooked 1/2 cup all purpose flour 1 teaspoon baking soda 2 large eggs 1 tablespoon confectioners sugar In a large bowl, best the eggs, add the buttermilk or yogurt, oatmeal, flour, soda, and sugar. Mix just until the flour is moistened. Stir in the chopped pecans. Heat skillet over medium heat until hot. Brush lightly with some salad oil. Pour batter by 1/4 cups into hot skillet. Cook until tops are bubbly and bubbles burst, turn and cook until other side is
PREVIOUS BOOKS

Breakfastandbrunches - Pancakes Lemon-ricotta Hot Cakes Breakfastandbrunches - Pancakes Lemon-ricotta Hot Cakes

Breakfastandbrunches - Pancakes Lemon-ricotta Hot Cakes
6 large eggs, separated 1 1/2 cups whole-milk ricotta cheese 1 stick unsalted butter, melted and cooled 1/2 t. pure vanilla extract 1/2 C. all purpose flour 1/4 C sugar 1/2 t. salt 2 T. grated lemon zest Powdered sugar for dusting Heat a griddle. Whip egg whites until they hold firm glossy peaks, and set aside. Beat ricotta, butter, egg yolks, and vanilla together and set aside. Whisk together flour, sugar, salt, and zest. With a rubber spatula, stir dry ingredients gently into the ricotta mixture. Stir a spoonful of whipped egg whites into the batter then gently fold in
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT