If this doesn't get you pumped for this season, I don't know what will!
Saturday, April 05, 2008
It's Maple Sugaring Season
Here are Some Tips for Guilt-Free Pancakes:
If you've been denying yourself pancakes for health and waist reasons, get out the griddle -- they're back.
PLAY FAST AND LOOSE WITH THE BATTER
"Pancake batters are like cookie mixtures: They aren't an exact science. You can throw all kinds of stuff into them and they'll still come out just fine!," says nutritionist Elizabeth Somer, RD, author of The Food and Mood Cookbook. Here's how to re-hab your favorite recipe: 1. Cut down the calories
-Use half the oil, margarine, shortening, or butter called for in the recipe.
-Use nonfat milk or nonfat condensed milk -- or low-fat. buttermilk or soymilk -- instead of whole milk.
-Use cooking spray to prepare the griddle.
-Keep servings to two 4" pancakes.
-Skip the pat of butter on top; it instantly adds up to 100 calories of fat. 2. Pump up the fiber
-Replace some of the white or unbleached flour with whole-wheat pastry flour. It's lighter than regular whole-wheat flour. Start with ¾ cup white and ¼ cup whole-wheat flour for every cup of flour called for. Increase the whole-wheat every time you cook until you find the proportion you like best.
-Toss in a handful of oatmeal to up the protein and fiber. (You may need to add a little extra milk, too.)
-To make gluten-free pancakes, use buckwheat flour. 3. Skim off the cholesterol
-Replace the eggs with egg substitute or use two whites per yolk.
-For fluffier pancakes, whip the whites separately and fold them into the batter.4. Skinny down the sugar
-Try adding sweet-tasting flavorings: vanilla, nutmeg, and/or cinnamon.5. Rev up the antioxidants
-Mix a spoonful of canned pumpkin, grated apples, or blueberries into the batter.
-Add some toasted wheat germ or ground flaxseed too.
Here are Some Tips for Guilt-Free Pancakes:
If you've been denying yourself pancakes for health and waist reasons, get out the griddle -- they're back.
PLAY FAST AND LOOSE WITH THE BATTER
"Pancake batters are like cookie mixtures: They aren't an exact science. You can throw all kinds of stuff into them and they'll still come out just fine!," says nutritionist Elizabeth Somer, RD, author of The Food and Mood Cookbook. Here's how to re-hab your favorite recipe: 1. Cut down the calories
-Use half the oil, margarine, shortening, or butter called for in the recipe.
-Use nonfat milk or nonfat condensed milk -- or low-fat. buttermilk or soymilk -- instead of whole milk.
-Use cooking spray to prepare the griddle.
-Keep servings to two 4" pancakes.
-Skip the pat of butter on top; it instantly adds up to 100 calories of fat. 2. Pump up the fiber
-Replace some of the white or unbleached flour with whole-wheat pastry flour. It's lighter than regular whole-wheat flour. Start with ¾ cup white and ¼ cup whole-wheat flour for every cup of flour called for. Increase the whole-wheat every time you cook until you find the proportion you like best.
-Toss in a handful of oatmeal to up the protein and fiber. (You may need to add a little extra milk, too.)
-To make gluten-free pancakes, use buckwheat flour. 3. Skim off the cholesterol
-Replace the eggs with egg substitute or use two whites per yolk.
-For fluffier pancakes, whip the whites separately and fold them into the batter.4. Skinny down the sugar
-Try adding sweet-tasting flavorings: vanilla, nutmeg, and/or cinnamon.5. Rev up the antioxidants
-Mix a spoonful of canned pumpkin, grated apples, or blueberries into the batter.
-Add some toasted wheat germ or ground flaxseed too.
Friday, April 04, 2008
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