[Healthy_Recipes_For_Diabetic_Friends] Quick& Easy SWEEDISH PANCAKES

Sunday, November 1, 2009

[Healthy_Recipes_For_Diabetic_Friends] Quick& Easy SWEEDISH PANCAKES

These pancakes are low in carbs (Only 1/4 C. of flour.)
Serve them with cream cheese in place of butter and fresh
fruit in place of (Sugar) syrup.
The batter should keep a couple days, refrigerated. Don't
know if it would freeze well: too much egg?
I also serve the fruit sauce & cream cheese with french toast:
French toast blintzes.
If you are not worried about carbs o calories you could use
heated all-fruit preserves but I think this tastes better.

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Quick & Easy Swedish Pancakes

SAUCE:
Heat, or nuke, fresh or frozen berries until hot & juicy.
Add a little white corn syrup or Stevia if fruit is too
tart for your taste. If using blueberries you may want
to add a little lemon juice.
You could use apples, pears or peaches if the price of
berries is exorbitant (As they are right now.)
Or saute sliced bananas in butter & add brown sugar,
maple syrup or Stevia.
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   PANCAKES (Estimate: Makes about 8.)

2 Large Eggs
1 C.    Milk
1/4 C.    all-purpose flour
1-1/2 tsp Sugar or Stevia
2 dash    salt
1 T.    Butter melted
1/4 tsp..   Vanilla

In a large bowl, beat eggs with a wire whisk.
Whisk in milk, flour, sugar, salt, and melted butter.
Preheat a non-stick (Electric, okay) skillet to medium heat.
Pour a thin layer of batter on the skillet and rotate to
spread to the edges.
Cook until top surface appears dry.
Flip with a spatula* and Cook for another 1-or-2 minutes--or
   until golden brown.

Spread each pancake with cream cheese; add a tablespoon, or
   more, of fruit sauce. Roll yhe pancake up, and serve.

*You could cut the pancake in half if you have trouble turning
the pancakes. You might find them easier to turn with a wide
spatuala or an off-set spatula.