CINNAMON OATMEAL PANCAKES WITH HONEY APPLE COMPOTE
Oats have a tendency to get gummy in pancakes, but when they're blended with the whole wheat flour, they stay light in the batter while adding a nice nuttiness. Lowfat milk saves calories and leaves room for melted butter in the batter. The apple compote takes the place of syrup and is sweetened by unrefined natural sugars.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring the cider to a boil in a small saucepan over high heat; lower the heat and simmer until reduced by half, 15 to 18 minutes. Stir in the honey and apples, reduce the heat to low and simmer until thick enough to coat the back of a spoon, about 30 minutes.
- Meanwhile, combine the flour, oats, sugar, baking powder, cinnamon and salt in a blender until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
- Heat a nonstick skillet over medium-low heat. With a paper towel, wipe the oil on the surface of the heated skillet. Ladle 1 tablespoon of the batter onto the skillet to make a pancake. Make 4 to 5 more pancakes, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook for 1 minute more.
- Serve immediately with the apple compote, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, wiping the griddle with the oiled paper towel as needed.
CINNAMON-WHEAT PANCAKES WITH HOT BOYSENBERRY COMPOTE
I got this recipe from Shape magazine. These amazing spice-kissed pancakes are as easy to make as those from a box, and far more nutritious!
Provided by Grace32
Categories Breakfast
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- -------Tomake compote---------.
- combine boysenberries and apple juice in a small saucepan; simmer for 5 minutes.
- In a separate bowl, combine sugar and cornstarch and add to berry mixture, gently stirring until it boils.
- Remove compote from heat and let it cool slightly until it thickens.
- --------Tomake pancakes-----------.
- dissolve baking soda in buttermilk in a small bowl; set aside.
- In a larger bowl, combine flour, cinnamon and sugar.
- Add buttermilk mixture, egg whites and vanilla, and blend.
- Spray griddle with vegetable-oil cooking spray.
- Ladle pancake mixture onto griddle and cook until pancakes are light brown on both sides.
- Serve with boysenberry compote.
Nutrition Facts : Calories 229.2, Fat 1.6, SaturatedFat 0.6, Cholesterol 3.7, Sodium 442, Carbohydrate 46.4, Fiber 8.1, Sugar 17.9, Protein 9.8
WHOLE WHEAT PANCAKES WITH BLUEBERRY COMPOTE
This is a refresh of a Wholeliving.com recipe. Martha Stewart's gang opts for low-fat buttermilk, but I never have that on hand so I trade in 2% milk or vanilla soymilk -- depending on what's in the fridge.The added wheat germ supplies some potassium and iron (it has more than any other food). I also add a teaspoon of cinnamon (because I love it) and cut the whole wheat flour with some all purpose flour so they don't taste too "nutty." To make the compote, you can use fresh or frozen blueberries -- up the lemon juice for more tartness and up the sugar for more sweetness.
Provided by Kristine at Food.com
Categories Breakfast
Time 15m
Yield 10-12 pancakes, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To make the pancakes: Whisk together flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt in a bowl. Mix in milk, oil and eggs. Let the mix stand for 10 minutes (if batter thickens, stir in 1 tablespoon water).
- To make the compote: Heat blueberries, lemon juice and salt in a saucepan over medium heat until berries begin to burst -- 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon -- 6 to 8 minutes. Transfer to a bowl.
- To cook the pancakes: Coat a nonstick skillet with cooking spray and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip and cook until golden brown -- about 2 minutes. Serve immediately or keep warm in a heated oven. Drizzle compote on to plate of pancakes.
CINNAMON PANCAKES WITH COMPOTE & MAPLE SYRUP
American-style pancakes make a special weekend breakfast. You can even make the batter the night before
Provided by Good Food team
Categories Breakfast
Time 1h25m
Number Of Ingredients 8
Steps:
- First make the Apple, pear & cherry compote (see 'Goes well with'). You'll need half the compote for this recipe.
- In a large bowl, whisk together the flour, cinnamon, sugar and ½ tsp salt. In a jug, whisk the egg, milk, vanilla and melted butter. Make a well in the dry ingredients and pour in the milk mixture gradually, whisking as you go to make a smooth batter. Ideally, let the mixture stand for 1 hr (or even overnight, covered in the fridge), although you can cook with it straight away.
- Heat a non-stick frying pan over a medium-high heat. Melt a knob of butter, then drop in tbsps of the mixture to make pancakes about 10cm across. Cook for 2-3 mins until bubbles appear on the surface, then flip over and cook for 1 min more. Keep each batch warm while you use up the rest of the batter. Stack up the pancakes and serve with hot or cold compote, maple syrup and yogurt.
Nutrition Facts : Calories 222 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.47 milligram of sodium
WHOLE-WHEAT PANCAKES WITH BERRY COMPOTE
Heated with lemon and a little sugar, blueberries cook down to an almost jammy topping to mix with blackberries and spoon over whole-wheat pancakes. The breakfast delivers a great dose of fiber.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 15
Steps:
- Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
- Make the compote: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl, and stir in blackberries.
- Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.
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