January 12, 2011

Carb Loading for the Big Race

It seems as though every time cold weather comes around carbohydrates are my food of choice. Not that I don’t indulge in other cold weather comforts such as spicy food, red wine, or coffee, I just find carbohydrates do the trick to fill me up.
This past Saturday morning I found myself out of Bisquick with a carb-loading style craving for pancakes. I am more of a savory breakfast person, however, rather than healthy egg whites or turkey bacon, I though – why not pancakes? I’ll skip lunch. (Cut to me eating a burger and fries around 2PM…)
So while searching my pantry and the web for some sort of Bisquick substitute I came across the below recipe for pancakes from scratch. They were easy to make and certainly satisfied my craving for carbs.
What you’ll need:
  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted
1. In a large bowl, mix together flour, baking powder, salt and sugar. Add milk, egg and melted butter; mix until smooth.
2. Heat a lightly buttered griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Tips, Tricks, and Mishaps:
There were a few simple things I changed about this little gem of a recipe but not many.
  • I used Splenda rather than sugar. I also used Egg Beaters rather than eggs and skim milk rather than 2%. (Don’t worry I still used real butter. After all, there is nothing that can replace butter. Ever.)
  • The batter is very thick. I added a little bit of water to it prior to the frying pan process to make it more pancake-batter-ish rather than muffin-batter-ish. (Helpful, Kayte, real helpful.)
  • I also must recommend sugar free syrup. While it does not have as thick of a consistency as regular syrup and it does have a higher price to boot, it cuts a lot of the calories, as well as the sugar content of pancake indulgence and tastes just about the same.
Happy Carb-Loading!

No comments:

Post a Comment