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Senior Cook
Aug 24, 2004
Long Island, New York, USA
Never had them, but a BIG HIT for breakfast at the Regency Hotel here in NYC:

Corn & Blueberry Pancakes: 540 Park

($16 on the menu at 540 Park. Cook at home cost is $4.63)

½cup Oat Bran ($ .19)
¾ cup Flour ($ .22)
1 Tbsp. Baking Soda ($ .05)
1 Tbsp. Brown Sugar ($ .07)
1 cup non-fat Yogurt ($ .68)
1 ½ cup whole Blueberries ($ 1.35)
1 ½ cup Corn (bi-color) ($ .57)
1 Tbsp. Vegetable Oil ($ .06)
1 Tbsp. Vanilla Extract ($ .16)
½ cup Egg whites ($ .88)
¼ cup Heavy cream ($ .40)

Start by mixing together all the dry ingredients. Next, blend in the yogurt, vanilla, cream and half of the vegetable oil. Use a blender to beat the egg whites to medium peaks, then fold the beaten egg whites into the batter. Eggs are said to "peek" when they are whipped into a foam, which lightens the eggs and gives them the ability to stand on their own. The eggs then resemble the peeks on a mountain. Medium peeks should not extend higher than 1/2 inch.

Use the remaining oil to lubricate the griddle. Ladle small scoops of batter onto a hot griddle, then spoon corn and blueberries into the poured batter. Frozen corn can be substituted when fresh corn is not available. Cook about 1 minute on each side, then flip and cook for one additional minute. Serve with warm maple syrup. Makes 4 pancakes.

For more recipes, go to www.www.supermarketguru.com
Hearty Pancakes

1 cup whole wheat flour
1/4 cup all-purpose flour
1/3 cup uncooked farina (such as Cream of Wheat)
1/3 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups vanilla soy milk
1/4 cup applesauce
1 large egg, lightly beaten
Cooking spray
1/2 cup golden raisins, divided
1/2 cup coarsely chopped walnuts, divided
1/4 cup maple syrup

Lightly spoon the flours into dry measuring cups; level with a knife. Combine flours, farina, and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Combine milk, applesauce, and egg in a medium bowl, stirring until well blended. Add milk mixture to flour mixture, stirring until well combined. Let batter stand 5 minutes.
Heat a nonstick griddle or skillet over medium heat; coat pan with cooking spray. Pour about 1/4 cup batter per pancake onto pan; sprinkle each with 2 teaspoons raisins and 2 teaspoons walnuts. Cook 1 minute or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 1 minute or until bottoms are lightly browned. Repeat procedure with remaining batter, raisins, and walnuts. Serve with syrup.

Yield: 6 servings (serving size: 2 pancakes and 2 teaspoons maple syrup)

CALORIES 347 (23% from fat); FAT 9g (satfat 1g, monofat 1.3g, polyfat 5.1g); PROTEIN 8.8g; CARBOHYDRATE 61.1g; FIBER 4.3g; CHOLESTEROL 35mg; IRON 4.8mg; SODIUM 537mg; CALCIUM 142mg;

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