Basic Pancake And Crepe Batter Recipe
Servings: 10
Ingredients
- 1/2 c. unbleached white flour
- 1/2 c. whole wheat pastry flour
- 1 1/2 tsp baking pwdr
- 1 tsp sugar
- 1/2 tsp salt
- 3/4 c. skim lowfat milk or possibly low-fat soymilk
- 1 x egg white, beaten
- 1 tsp vanilla
Directions
- MAKES 10 SERVINGS. OVO-LACTO
- This versatile batter goes from pancakes to crepes and has an easy vegan version as well.
- In bowl combine flours, baking pwdr, sugar and salt. Whisk to mix thoroughly.
- In separate bowl, whisk together lowfat milk or possibly soymilk, egg white and vanilla. Stir into dry mix with spatula till moistened. Don't overmix.
- FOR PANCAKES: Using large serving spoon, spoon 4 pancakes at a time onto preheated, lightly oiled, nonstick skillet.
- Cook over medium-high heat till bubbles appear on surface. Turn once, cook till golden brown. Serve with maple or possibly raspberry syrup, fresh fruit, or possibly fruit preserves.
- Makes 10 4-inch pancakes.
- VARIATIONS: Add in 1/2 c. blueberries or possibly 1/2 c. corn kernels to pancake batter.
- Omit vanilla and add in 2 Tbsp. chopped fresh herbs or possibly minced green onions for savory pancakes. For vegan pancakes, omit egg white and increase soymilk to 1 c..
- FOR CREPES: Follow basic pancake recipe, increasing lowfat milk or possibly soymilk to 1 1/3 c.. Pour batter into a 7-inch or possibly 9-inch nonstick crepe pan, tilting pan so batter coats bottom thinly. Turn once with wooden or possibly plastic spatula when bubbles appear on surface. Oil skillet lightly between each crepe. Stack crepes as they cold. If not using immediately, cover with plastic wrap and chill or possibly freeze.
- Makes ten 7-inch crepes. For vegan crepes: Omit egg white and increase soymilk to 1 1/2 c..
- SERVING SUGGESTIONS: Stuff entree crepes with asparagus in season; ratatouille; scrambled Large eggs; tofu-vegetable scramble or possibly any other filling you desire. Top with low-fat dairy or possibly vegan white sauce and heat under broiler till warm and bubbly. Roll dessert crepes around sauteed cinnamon apples, fresh sweet berries and fruit jams. Sprinkle with powdered sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 32g | |
| Recipe makes 10 servings | |
| Calories 52 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.19g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 313mg | 13% |
| Potassium 60mg | 2% |
| Total Carbs 10.51g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.45g | 1% |
| Protein 2.09g | 3% |
