Pancakes

Preparation

1. Step 1

   Preheat the oven to 200°F.

   Step 2

   In a medium bowl, stir together the flour, sugar, baking powder, and cinnamon.

   Step 3

   In a small bowl, whisk together the remaining ingredients. Pour into the flour mixture, gently whisking until the batter is just moistened but no flour is visible. Don’t overmix; the batter should be slightly lumpy.

   Step 4

   Heat a nonstick griddle over medium heat. Test the temperature by sprinkling a few drops of water on the griddle. If the water evaporates quickly, the griddle is ready. Spoon 1/4 cup batter onto the griddle for each pancake, making 4 pancakes (about half the batter will remain). Cook for 2 to 3 minutes, or until the tops are bubbly and the edges are dry. Turn over. Cook for 2 minutes, or until the bottoms are golden brown. Transfer the pancakes to a plate. Put in the oven to keep warm. Repeat with the remaining batter.

2. Variation: Blueberry Pancakes

   Step 5

   Add 1/2 cup fresh or frozen blueberries (don’t thaw) to the batter after combining the pancake ingredients.

3. Cook’s Tip on Blueberries

   Step 6

   When selecting blueberries, an excellent source of fiber, look for plump, firm berries with a powdery coating. That protective shield preserves moisture and keeps them fresh longer than most other berries. Choose dark blue berries for eating raw; the reddish ones are fine for cooking but are quite tart. Blueberries freeze well. Arrange the unwashed berries in a single layer on a baking sheet so they don’t touch, let them freeze solid, then put them in an airtight plastic freezer bag. Just before use, rinse the frozen berries, but don’t thaw them or they will bleed on your hands and color the food they touch.

4. Nutrition information

   Step 7

   (Per serving)

   Step 8

   Calories: 185

   Step 9

   Total fat: 2.5g

   Step 10

   Saturated: 0.0g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 1.0g

   Step 13

   Monounsaturated: 1.5g

   Step 14

   Cholesterol: 1mg

   Step 15

   Sodium: 254mg

   Step 16

   Carbohydrates: 33g

   Step 17

   Fiber: 1g

   Step 18

   Sugars: 9g

   Step 19

   Protein: 7g

   Step 20

   Calcium: 198mg

   Step 21

   Potassium: 139mg

5. Dietary Exchanges

   Step 22

   2 starch

6. Nutrition information: (Blueberry Pancakes)

   Step 23

   (Per serving)

   Step 24

   Calories: 196

   Step 25

   Total fat: 2.5g

   Step 26

   Saturated: 0.5g

   Step 27

   Trans: 0.0g

   Step 28

   Polyunsaturated: 1.0g

   Step 29

   Monounsaturated: 1.5g

   Step 30

   Cholesterol: 1mg

   Step 31

   Sodium: 255mg

   Step 32

   Carbohydrates: 36g

   Step 33

   Fiber: 1g

   Step 34

   Sugars: 11g

   Step 35

   Protein: 7g

   Step 36

   Calcium: 199mg

   Step 37

   Potassium: 153mg

7. Dietary Exchanges

   Step 38

   2 1/2 starch