Better batter pancakes & strawberry sauce.YUM

ChefJenn

try these I love pancakes and crepes but the carb and fat can be over board
When I worked in a fine dining restaurant back at the start of my Chef career , we did a Sunday brunch for the wealthy ppl of a Country Club , SO we made these:

The batter:
1 1/3 c AP flour ( u could use a better flour)
2/3 c oat bran
2 tsp baking powder
1 tsp baking soda
1 3/4 c butter milk
1/2 c mashed ripe banana
2 tbsp butter, melt it
1 egg
1 tbsp maple syrup ( or any other kind , i sub in sugar free now)
1/2tsp vanilla ext
3/4 c fresh blueberries
1 cup low fat vanilla yogurt
and cooking spray

In a bowl mix your flour, oats and baking soda and powder together. Set aside
add all your wet(include banana) ingredients together in a bowl and mix, then add to your to your dry bowl.
Mix until all moist and then FOLD in the blueberries. Do not over mix
Spray your pan and spoon about 1/2 cup of batter for each pancake.

I also make this strawberry sauce with mine:
2 cups diced fresh strawberries
3 tbsp pure maple syrup ( again I have learned to sub it out for a more healthy choice)
1/4 c orange juice
1 tbsp corn starch
Mix the bottom 4 items together whisk well and then add your strawberries, cook over med high heat,, stirring so it dont stick and let it bubble and your sauce will thicken up. I like my sauce warm. but you can put in fridge and serve cold

Once your pancake is done serve with a dollop of yogurt and drizzle your strawberry sauce over it.

this batter yields about 10 pancakes
343 cals
8 fat
12 protein
62 carb
4 fiber
58 chol
582 sodium

enjoy
~Chef Jenn~

sandram82

your breakdown of cals, fat, sodium and so on.. is that per pancake with sauce??

marindak

BUMP

ChefJenn

yes its per pancake & sauce. again this was years ago so I am going to have to go back and enter the recipe in and double check simply b/c products have changed . and I was making this from a industrial restaurant point of view