Posted on: Wednesday, June 15, 2005
RECIPE DOCTOR
Have the 'Girls' over for light, lemony pancakes
By Elaine Magee
Q. I am obsessed with the "Gilmore Girls" show on the WB network, and in one episode recently, they had the resident chef making lemon blueberry pancakes. I would love to make these at home — can you come up with a Recipe Doctor version of this brunch dish? A. I love "Gilmore Girls!" My family might even call me "obsessed" too. I ride my stationary bike to it several days a week (reruns). So, in honor of Lorelai's best friend (the chef in the show), here is my version of lemon blueberry pancakes. I used half whole-wheat flour and half white flour, one higher omega-3 egg, 1/4 cup of egg substitute, lowfat buttermilk and added 2 tablespoons of canola oil instead of 6 tablespoons of melted butter or margarine. I did add ¥ of light pancake syrup in its place (and decreased the sugar to compensate). The tablespoon of finely grated lemon zest gives the cakes their lemony flavor. For blueberries you have two options. You can keep the pancakes light (in color) and fluffy and add the blueberries on top of your cooked pancakes (as a garnish), or you can stir them into the batter. They taste terrific either way, but the blueberries have a way of coloring the batter (almost like a tie-dye T-shirt). These are lovely pancakes for the weekend and a serving contains 4 grams of fiber and only 290 calories, 6.5 grams of fat, 1 gram of saturated fat, and 38 milligrams cholesterol. Let me know if there is another "Gilmore Girls" recipe you want me to create — maybe one straight from the homey and eclectic walls of Luke's Diner?
Original recipe probably contains around 380 calories, 14.5 grams fat, 8 grams saturated fat, and 105 milligrams cholesterol.
LEMON-BLUEBERRY BUTTERMILK PANCAKES
Makes 6 servings.
Add flours, baking powder, baking soda, salt and sugar in medium bowl and blend with whisk.
Mix egg, egg substitute, buttermilk, canola oil, pancake syrup, vanilla and lemon zest in a mixing bowl and beat on medium speed until smooth. Add flour mixture to mixing bowl and beat on medium-low speed just until smooth (scrape sides after a few seconds). Do not overmix.
Let batter rest for 10 minutes.
Preheat nonstick frying pan or griddle over medium heat until water skittles. If you want to add your blueberries to the batter, gently stir them in now.
Pour batter by quarter-cup-fuls onto the hot griddle. Cook over medium heat until bubbles form on top of pancake (30-60 seconds). Turn over with spatula and cook another 30-60 seconds or until the pancakes are golden brown.
Repeat this step until all the batter is used.
If you choose not to add the blueberries to the batter, serve the lemon pancakes with a healthy sprinkling of the blueberries on top and a dollop of light whipped cream or Lite Cool Whip if desired.
• Per serving (not including light whipping cream): 285 calories, 10 g protein, 48 g carbohydrate, 6.5 g fat (1 g saturated fat, 3.3 g monounsaturated fat, 1.8 g polyunsaturated fat), 38 mg cholesterol, 4.2 g fiber, 520 mg sodium. Calories from fat: 22 percent. Omega-3 fatty acids, 0.8 g. Weight Watchers points 5. Omega-6 fatty acids, 1 g. Elaine Magee's book is "Fry Light, Fry Right." Reach her at doctor@recipedoctor.com. Personal responses can't be provided. This column is distributed by Knight Ridder News Service.
