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N.Y.P.D. BLUEBERRY PANCAKES

Source of Recipe

LOONEYSPOONS by Janet & Greta Podleski


Recipe Introduction

w/BANANA CREAM TOPPING

List of Ingredients

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1-1/2 tbsp. sugar
2 egg whites
1-1/2 cups buttermilk
1/4 cup low-fat (1%) cottage cheese
1/2 tsp. vanilla
1/4 cup blueberries

Banana Cream Topping (recipe follows)

3/4 cup pure maple syrup



Recipe

Serves: 8 large pancakes

In a large bowl, combine flours, baking powder, baking soda and sugar. Set aside. In a medium bowl, whisk together egg whites, buttermilk, cottage cheese and vanilla. Add buttermilk mixture to flour mixture. Stir just until dry ingredients are moistened. Gently stir in blueberries. Spray a large, wide skillet or electric griddle with non-stick spray. Heat over medium heat.

For each pancake, spoon about 1/2 cup batter onto skillet. Spread to make a 5 or 6-inch circle. Cook until bubbles break through the top and undersides are lightly browned. Flip and cook other side until lightly browned, 2-3 more minutes. Serve pancakes topped with 2 tablespoons Banana Cream Topping. Drizzle with maple syrup.

BANANA CREAM TOPPING:
1/2 cup low-fat sour cream or yogurt
1/2 cup mashed banana (about 1 large)
2 tbsp. brown sugar
1/8 tsp. ground cinnamon

Combine all ingredients in a small bowl. Cover and refrigerate until ready to use.

Per serving (with 2 T. topping): 444 calories, 2.2 g fat, 94.3 g carbohydrate, 13.9 g protein, 582 mg sodium, 6 mg cholesterol ; Calories from fat: 4.4%