blueberry pancakes

blueberry pancakes

Like me, my nephew Kyle loves anything made with blueberries, and he also loves breakfast for supper, a tradition we have perfected here in Oklahoma. There really isn’t any rule about when breakfast should be served. If we feel like having eggs and bacon for supper, we do it! Serve these pancakes topped with Hot Maple Syrup.
SERVES 4 TO 6

1¾ cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup milk
1 cup sour cream
¼ cup (½ stick) butter, melted
½ teaspoon vanilla extract
½ teaspoon lemon zest
1½ cups fresh or frozen blueberries

Sift the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, melted butter, and vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the lemon zest and blueberries into the batter.
Heat a large skillet over medium heat or use an electric skillet on a medium setting. Use cooking spray or pour in vegetable oil to lightly coat the surface of the skillet. For each pancake, pour about ¼ cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with a little milk (1 to 2 tablespoons). When bubbles begin to form and “pop” on the pancake’s surface (about 1 minute) and the outer edge looks done, flip it over and cook briefly (about 30 seconds) on the other side.

Easy Fruit Cobbler

Easy Fruit Cobbler
MAKES 8 SERVINGS
    My granddaughter, Anysa, is an apprentice pastry chef, or as we like to call her, a Diva-in-training. She learned to make a fresh peach and blueberry version of this fabulous cobbler on her first day at work. I’ve made the recipe lighter, with more choices of fruit. The trick to my cobbler is to bake the fruit filling without the topping first. This makes it the perfect recipe for a spur-of-the-moment dessert using frozen fruits. The hot filling cooks the biscuit topping from the bottom as the hot oven browns it on the top. Best of all, this recipe uses ingredients you should already have on hand.

3   cups fresh blueberries, blackberries, or strawberries, or 2 cups individually quick-frozen (IQF) berries

3   cups sliced fresh peaches, or 2 cups individually quick-frozen (IQF) peaches

⅓cup stevia granulated sweetener

2   tablespoons fresh lemon juice

1   tablespoon cornstarch

½ teaspoon vanilla extract

½ teaspoon ground cinnamon

¼   teaspoon ground nutmeg

BISCUIT TOPPING
½ cup all-purpose flour

½ cup whole-wheat pastry flour

3   tablespoons cornmeal

¼   cup plus 2 tablespoons stevia granulated sweetener

1   teaspoon baking powder

¼   teaspoon baking soda

¼   teaspoon salt

⅓cup low-fat buttermilk

3   tablespoons whipped butter

½ teaspoon vanilla extract

⅛ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

Put an oven rack in the center of the oven. Preheat the oven to 400°F. Spray a 9-inch deep-dish pie pan with butter-flavored cooking oil spray.
    In a large bowl, mix together the fruit, stevia, lemon juice, cornstarch, vanilla, cinnamon, and nutmeg until well combined. Place the fruit filling in the prepared pie pan. Place the pie pan on a rimmed baking sheet to catch any liquid. Bake until the fruit releases its liquid and is hot and bubbling around the edges, 20 to 30 minutes for fresh fruit, 50 to 60 minutes for frozen.
    Meanwhile, make the topping: In a large bowl, whisk together the all-purpose flour, pastry flour, cornmeal, the ¼ cup of stevia, the baking powder, baking soda, and salt. Set aside. In a small bowl, mix together the buttermilk, butter, and vanilla. Set aside.
    Remove the hot filling from the oven. Stir the buttermilk mixture into the flour mixture until just combined. Scoop one-quarter portions of dough ½ inch apart on the hot filling.
    In a small bowl, stir together the remaining 2 tablespoons of stevia, the cinnamon, and nutmeg. Sprinkle the spice mixture over the dough. Place the cobbler in the oven and bake until the biscuits are brown and the filling is hot and bubbling, 15 to 20 minutes. Remove from the oven and let cool for 15 minutes before serving.

SERVING SIZE:   ¹⁄ 8 of cobbler
EXCHANGE LIST VALUES:  2 starch, 1 fruit, ½ fat
CARBOHYDRATE CHOICES:  2

CALORIES:  169

CALORIES FROM FAT:  35

TOTAL FAT:  4 g

SATURATED FAT:  2 g

CHOLESTEROL:  8 mg

SODIUM:  199 mg

TOTAL CARBOHYDRATE:  32 g

FIBER:  4 g

TOTAL SUGARS:  13 g

PROTEIN:  3 g