Dutch Pancake

  • 3 eggs
  • ½ cup flour
  • ½ cup milk
  • 1 tablespoon sugar
  • Pinch of nutmeg
  • 4 tablespoons butter
  1. Preheat oven to 425 degrees.
  2. Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
  3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
  4. Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners’ sugar or cinnamon sugar.

Lemon Cornmeal Pancakes

  • 1 tablespoon lemon juice from 1 lemon
  • 2 cups milk
  • 2 teaspoons grated lemon zest
  • 1 cup unbleached all-purpose flour (5 ounces)
  • 1 ½ cups yellow cornmeal (preferably stoneground)
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 2 teaspoons vegetable oil
  • 1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried
  1. Whisk lemon juice, milk, and zest in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in medium bowl to combine.
  2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
  3. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour ¼ cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 ½ to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 ½ minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.

Buckwheat Crepe

  • 1 cup (250 ml) whole milk
  • ½ tablespoon sugar
  • 1/8 teaspoon sea salt
  • 1.5 tablespoons (40 gr) butter, salted or unsalted, melted
  • ¼ cup (35 gr) buckwheat flour
  • 3/8 cup (53 gr) all-purpose flour 
  • 1.5 large eggs

In a blender, or with a whisk, mix together all the ingredients until smooth. Cover and chill overnight.

To fry the crêpes, remove the batter from the refrigerator about an hour before frying. Stir it briskly; it should be the consistency of heavy cream. (If not, you can add a tablespoon of milk.)

Aebleskiver

  • 2 egg whites
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon white sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 egg yolks
  • 4 tablespoons butter, melted
  • 2 cups buttermilk (or 1.5 cups cardamom clabbered milk from pancake recipe)
  1. In a glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
  2. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
  3. Heat aebleskiver pan over medium low for 5-8 minutes until hot. Spray and coat cooking spray.
  4. Fill each cup with batter until slightly less than level. Turn 180* after edges become solid. Cook for another 30 seconds. Check if ready. Repeat.

Cardamom Pancakes

To make cardamom milk:

Heat up ¾ cup milk with 20 crushed cardamom pods. Cool, then put mixture in fridge to steep overnight.

For the pancakes:

  • 1 cup unbleached all-purpose flour
  • 2 teaspoons granulated sugar
  • ½ teaspoon table salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 large egg, separated
  • 2 tablespoons unsalted butter, melted
  • ¾ cup cardamom milk 
  1. Bring milk to room temperature. Add 1 tbsp lemon juice. Let it sit for 5 minutes to become “clabbered” milk.
  2. Mix dry ingredients in medium bowl. Pour cardamom milk into 2-cup Pyrex measuring cup. Mix yolk with melted butter, then stir into milk mixture. Whisk egg white in large bowl to stiff peaks. Dump wet ingredients into dry ingredients all at once; whisk until just mixed. Quickly fold egg white into batter.
  3. Meanwhile, heat griddle or large skillet over strong medium-high heat. Brush griddle generously with oil. When water splashed on surface confidently sizzles, spoon batter, about ¼ cup at a time, onto griddle, making sure not to overcrowd. When pancake bottoms are brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and cook until remaining side has browned, 1 to 2 minutes longer. Re-oil the skillet and repeat for the next batch of pancakes.
  4. Serve with syrup to enhance cardamom flavor.

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