Pancakes & Waffles
Today I want to post 2 totally different kinds of pancake/waffle recipes. One is a traditional yet tasty recipe for Whole-wheat Banana Waffles. The other is totally non-traditional and is a recipe for Broccoli Pancakes.
I made these recipes kind of in reverse. We had the waffles (breakfast for supper) last night with strawberries and whipped cream. Delicious!
Whole-Wheat Banana Waffles
1 cup whole-wheat pastry flour
1/2 cup unbleached white flour
1/2 cup oatmeal (uncooked)
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 ripe banana
2 eggs
1 cup plain yogurt
1/2 cup milk
1/4 cup canola oil (or a similar light flavored oil)
1/2 cup pecan pieces
Stir together the flours, oats, sugar, baking powder, salt and cinnamon in a large bowl. Mash banana; add remaining ingredients, except pecans, beating lightly until combined. Add banana mixture to dry ingredients; stir until combined--do not over mix. Add pecans and stir in lightly.
Heat waffle iron and spray with pan spray. Pour about 1/4 cup into section and bake until brown.
They can be served with butter and maple syrup or with fresh sliced strawberries with vanilla sugar (Penzey's) and heavy cream whipped with confectioners sugar and vanilla.
Adapted from a recipe from the Chicago Tribune food section
We had these for Saturday brunch. They would also make a good lunch or supper dish.
Dr. Weil's Broccoli Pancakes
1 large head broccoli
1/4 cup coarsely chopped onion
1 small jalapeno pepper
1 large garlic clove, peeled and sliced
1/4 cup vegetable oil
2/3 cup whole wheat pastry flour or unbleached white flour
1/4 teaspoon dried dill weed
1 pinch salt
1 large egg
1/4 cup low-fat milk
Smoked trout* (strictly optional but a very nice addition)
Cut the head of the broccoli into slices and separate florets by cutting the large ones in half so they are all more or less the same size. You should have about 3 cups, more is OK.
Steam for 3-5 minutes until crisp-tender.
Put the steamed broccoli, onions, jalapeno and garlic in a food processor and pulse on and off to chop (do not puree the vegetables). Transfer the chopped ingredients to a mixing bowl and stir in the oil, flour, dill, and salt. Add the egg and milk and mix thoroughly. If using trout, break into small pieces and gently fold into the batter. I used about 1/2 pound.
Smear the bottom of a large, nonstick skillet with 1/4 teaspoon of butter or butter spray and set it over medium heat for about 1 minute. Drop 2 tablespoons measures of the batter into the hot skillet, placing them far enough apart so that the pancakes don't touch, and cook over low to medium heat for about 1 minute. Turn the pancakes and cook the other side for 1 minute. Transfer them to a hot platter to keep warm while you continue making the rest until all the batter is used up.
Serve with sour cream, mixed with about 1 tablespoon of fresh dill and a couple of dashes of Frank's hot sauce.
* The Artesian Trout Farm sells very good smoked trout at the Westside Community Market in Madison on Saturday mornings.
Adapted from Dr. Weil.com
I made these recipes kind of in reverse. We had the waffles (breakfast for supper) last night with strawberries and whipped cream. Delicious!
Whole-Wheat Banana Waffles
1 cup whole-wheat pastry flour
1/2 cup unbleached white flour
1/2 cup oatmeal (uncooked)
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 ripe banana
2 eggs
1 cup plain yogurt
1/2 cup milk
1/4 cup canola oil (or a similar light flavored oil)
1/2 cup pecan pieces
Stir together the flours, oats, sugar, baking powder, salt and cinnamon in a large bowl. Mash banana; add remaining ingredients, except pecans, beating lightly until combined. Add banana mixture to dry ingredients; stir until combined--do not over mix. Add pecans and stir in lightly.
Heat waffle iron and spray with pan spray. Pour about 1/4 cup into section and bake until brown.
They can be served with butter and maple syrup or with fresh sliced strawberries with vanilla sugar (Penzey's) and heavy cream whipped with confectioners sugar and vanilla.
Adapted from a recipe from the Chicago Tribune food section
We had these for Saturday brunch. They would also make a good lunch or supper dish.
Dr. Weil's Broccoli Pancakes
1 large head broccoli
1/4 cup coarsely chopped onion
1 small jalapeno pepper
1 large garlic clove, peeled and sliced
1/4 cup vegetable oil
2/3 cup whole wheat pastry flour or unbleached white flour
1/4 teaspoon dried dill weed
1 pinch salt
1 large egg
1/4 cup low-fat milk
Smoked trout* (strictly optional but a very nice addition)
Cut the head of the broccoli into slices and separate florets by cutting the large ones in half so they are all more or less the same size. You should have about 3 cups, more is OK.
Steam for 3-5 minutes until crisp-tender.
Put the steamed broccoli, onions, jalapeno and garlic in a food processor and pulse on and off to chop (do not puree the vegetables). Transfer the chopped ingredients to a mixing bowl and stir in the oil, flour, dill, and salt. Add the egg and milk and mix thoroughly. If using trout, break into small pieces and gently fold into the batter. I used about 1/2 pound.
Smear the bottom of a large, nonstick skillet with 1/4 teaspoon of butter or butter spray and set it over medium heat for about 1 minute. Drop 2 tablespoons measures of the batter into the hot skillet, placing them far enough apart so that the pancakes don't touch, and cook over low to medium heat for about 1 minute. Turn the pancakes and cook the other side for 1 minute. Transfer them to a hot platter to keep warm while you continue making the rest until all the batter is used up.
Serve with sour cream, mixed with about 1 tablespoon of fresh dill and a couple of dashes of Frank's hot sauce.
* The Artesian Trout Farm sells very good smoked trout at the Westside Community Market in Madison on Saturday mornings.
Adapted from Dr. Weil.com
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