Lemon Raspberry Pancakes

Ingredients

  • 1 cup flour
  • 1/3 cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup sour cream
  • 1/3 cup milk
  • zest of two lemons
  • ¼ cup lemon juice
  • 3 Tablespoons melted butter
  • 1 egg
  • 1 ½ teaspoons vanilla extract
  • 1 pint raspberries or blueberries (defrosted, if frozen)
  1. Whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. Mix until everything is just combined. If the batter is too thick, add a little more milk to thin it out.
  2. Pour the batter onto a hot skillet. Add a few raspberries to the pancake. Cook until the pancake begins to bubble around the edges. Carefully, (the raspberries make this a little tricky) flip the pancakes over and cook the other side until cooked through.
  3. Spread a layer of lemon curd in between each pancake. Top with more raspberries and a sprinkling of powdered sugar.

Light Banana Bread

Ingredients

  • 1 ½ cups (7 ½ ounces) unbleached all-purpose flour
  • ½ cup (2 ounces) cake flour (½ cup flour – 1 tbsp, replaced with 1 tbsp cornstarch)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (5 ¼ ounces) sugar
  • 3 very ripe, darkly speckled large bananas (about 1 ¼ pounds), mashed well (about 1 ½ cups)
  • ¼ cup plain low-fat yogurt
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted and cooled
  • 2 large eggs

Optional add-ins:

  • ¼ cup toasted walnuts, chopped
  • 1 cup blueberries
  • ½ cup toasted coconut flakes + 1 cup toasted, chopped¬†macadamia¬†nuts
  • ½ cup grated bittersweet chocolate
  • 1 tsp cinnamon + ¼ tsp nutmeg + 2 tbsp grated orange zest; optional ¼ cup toasted walnuts chopped; all mixed into the flour mixture
  1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray the bottom and sides of a 9 by 5-inch loaf pan with the nonstick baking spray. Sift and mix the all-purpose flour, cake flour, baking powder, baking soda, salt, and sugar together in a medium bowl; set aside. In food processor, puree the mashed bananas, yogurt, and vanilla together. Then mix in eggs, one at a time, and melted, cooled butter. Transfer 1/3 of liquid mix to large mixing bowl.
  2. Stir in half of the flour mixture until just incorporated, scraping down the bowl as needed. Add half of the remaining flour, followed by another one-third of the liquid mixture. Repeat this process once more, being careful not to overmix the batter, which should look thick and chunky.
  3. Optional: add optional add-ins, fold into batter.
  4. Scrape the batter into the prepared loaf pan and sprinkle the top evenly with the walnuts (if using). Bake until the loaf is golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes, rotating the pan halfway through baking. Cool the bread in the pan for 10 minutes, then transfer the loaf to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)

WW 3pts slice / 13 slices per loaf

Crockpot yogurt

  • ½ gallon milk
  • ½ c. powdered milk if using 2% or non-fat milk
  • ½ c. plain yogurt with active cultures
  1. In large crockpot, add ½ gallon milk and turn on low for ~1-2 hours, until 180*F.
  2. Remove lid and cool down until 115*F. This temp should be accurate within 5*F to not kill the yogurt culture.
  3. Stir in yogurt and powdered milk (if using).
  4. Turn off crockpot. Replace lid. Cover in a super heavy towel and let sit for 8 hours at 110-120*F.
  5. Turn on crockpot to low every 3 hours for 10 minutes to maintain temp.
  6. Cool, store and eat!