Monday, March 10, 2008
This was a delicious Saturday morning treat. The syrup is so easy. This is one of those "power" foods (super healthy) because it has oatmeal and blueberries in it. One pancake with 1 TBS. syrup is 3 Weight Watchers points. This recipe comes from the January/February 2007 simple&delicious magazine, page 43.
2 cups flour
2 packets (1.51 oz. each) instant maple and brown sugar oatmeal mix
2 TBS. sugar
2 tsp. baking powder
1/8 tsp. salt
2 egg whites
1 1/2 cups fat-free milk
1/2 cup reduced-fat sour cream
2 cups fresh or frozen blueberries
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar
In large bowl, combine first five ingredients. In another bowl, whisk the egg whites, egg, milk, and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries.
Spoon batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancake; cook until the second side is golden brown.
In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, for 1 minute; stir. Microwave 1-2 minutes more or until hot and bubbly. Serve warm with pancakes. Makes 14 pancakes and 1 1/4 cups syrup.
I made these chips for a Bunko game. I served them with fruit salsa, but I think these chips are good enough to eat by themselves. They're best right after they've cooled from being in the oven. If you want to crisp them up the next day, just put them in the oven for a couple more minutes. This recipe comes from simple&delicious, page 11.
10 8-inch flour tortillas
1/4 cup butter, melted
1/3 cup sugar
1 tsp. ground cinnamon
Brush tortillas with butter; cut each into eight wedges (I used a pizza cutter). Combine sugar and cinnamon; sprinkle over tortillas. Place on ungreased baking sheets. Bake at 350 degrees for 5-10 minutes or just until crisp. Makes 80 chips.