debthecook
Senior Cook
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 $4.63)
Ingredients
½cup Oat Bran ($ .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
Corn & Blueberry Pancakes: 540 Park
($16 on the menu at 540 Park. Cook at home cost is $4.63)
Ingredients
½cup Oat Bran ($ .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