Best 3 Healty Country Pancakes Michael Smith Recipes
When it comes to breakfast, pancakes are a classic choice that can be enjoyed by people of all ages. While traditional pancakes are often loaded with unhealthy ingredients like refined flour, butter, and sugar, it is possible to make healthier versions that are just as delicious and satisfying. One such recipe comes from Canadian chef Michael Smith, who has created a recipe for country pancakes that are packed with wholesome ingredients like whole wheat flour, oats, and fresh fruit. These pancakes are not only delicious, but they are also a good source of fiber, protein, and vitamins.
Check out the recipes below so you can choose the best recipe for yourself!
POTATO ZUCCHINI PANCAKES WITH YOGURT SAUCE
Provided by Michael Symon : Food Network
Categories appetizer
Time 1h
Yield 4 servings (8 pancakes)
Number Of Ingredients 14
Steps:
- Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill.
- Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray.
- Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside.
- Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed.
- For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce.
HEALTY COUNTRY PANCAKES MICHAEL SMITH
*EDIT*: After reading Deb's review I have reduced the nutmeg from 1 tsp to 1/2 tsp. I had thought that a full tsp sounded a lot but stuck with Michael. I guess that even he can be off sometimes *END OF EDIT* I saw Michael making these this morning and just couldn't resist purloining the recipe. Since he was sharing them on TV I doubt that he'll mind. Not all of my variations are in line with the healthy main recipe. I need to say also that the batter was really thick but it baked up beautifully making thick, lovely, cakes. Top 'em as you like 'em. Oh yeah, cooking time depends on the size of your pancakes, just look for the bubbles on top.
Provided by Annacia
Categories Breakfast
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the flours, oats, baking powder, nutmeg and salt. In a separate bowl whisk together the wet ingredients. Using a wooden spoon, stir the dry mix into the wet ingredients just to combine.
- Preheat your griddle or a large skillet over medium high heat.
- Spoon the batter onto the preheated surface. Small pancakes cook faster and are easier to flip but if you're a deft hand, feel free to make them bigger. Watch for bubbles to break the surface, then flip and finish. Serve and share!
- VARIATIONS:.
- Add a little fun by frying a batch of bacon on the griddle first (one or two strips per pancake). Once the bacon has finished cooking, fold the strips in half (off center making a V formation) and pour spoonfuls of batter over. Cook until golden brown, then flip and cook the second side. This option deletes the health factor but ups the man pleasing factor.
- Add some blueberries and cardamom to taste along with a teaspoon or two of sugar to the batter.
- Add some small diced apple and cinnamon to taste to the batter.
- Add a very ripe banana, mashed, and sweetened shredded coconut to taste.
Nutrition Facts : Calories 534.9, Fat 22.9, SaturatedFat 5.8, Cholesterol 110.1, Sodium 933.2, Carbohydrate 66.9, Fiber 6.2, Sugar 0.7, Protein 17
COUNTRY PANCAKES
This is a recipe that I got from a friend's Southern Granny. These pancakes are light and custardy. Served with the freshly squeezed lemon juice and brown sugar makes them delightful.
Provided by Queenmegenta
Categories Breakfast
Time 27m
Yield 8 medium size pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients in a mixing bowl or food processor and combine well.
- Let batter rest for 10 minutes.
- Fry in butter with a teaspoon of olive oil added to butter to prevent burning.
- Fry on a griddle or in non-stick pan until golden.
- Serve with Syrup or my Mum's favorite, freshly squeezed lemon juice and brown sugar.
- These pancakes are light with a custard like center.
- Absolutely delicious.
Nutrition Facts : Calories 199.5, Fat 12.2, SaturatedFat 6.8, Cholesterol 114.7, Sodium 572.8, Carbohydrate 14.4, Fiber 0.4, Sugar 0.3, Protein 7.9
Tips:
- Use ripe bananas for the best flavor and texture.
- Mash the bananas well before adding them to the batter.
- Don't overmix the batter, as this will result in tough pancakes.
- Cook the pancakes over medium heat to prevent them from burning.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These healthy country pancakes by Michael Smith are a delicious and nutritious way to start your day. They are made with whole wheat flour, oats, and bananas, and they are packed with flavor. The pancakes are also easy to make, and they can be tailored to your own dietary needs. Whether you are looking for a healthy breakfast option or a sweet treat, these pancakes are sure to please.
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