I used to be an avid follower of Cooking Light Magazine. I looked forward to their magazine, faithfully tested out their recipes, and even bought one of their cook books.
Oh, to be young again.
Now I see that making their recipes full fat makes them taste much much better. I should be one of those people who writes in the food section of newspapers, the ones who adapt recipes, except I would have the opposite task-- The Recipe Doctor: Change your food from fit to fat. I can just see it, someone would write in, asking, "Dear Dr. Jackson, I recently ate some sweet potato pancakes and the woman who made it informed me it was a light and healthy recipe. Can you adapt a more succulent version I can serve to my family who needs help gaining weight?"
Just to keep it healthy, I added wheat flour and flax seed meal to the recipe.
Sweet Potato Pancakes, adapted from Cooking Light
1 1/4 C flour (substitute 1/2 of the flour for wheat flour if desired for a heartier flavor)
2 1/4 t baking powder
1 t pumpkin pie spice
1/4 t salt
1 C milk or half and half (I used a mixture, mostly half and half)
1/4 C packed dark brown sugar
2-3 T flaxseed meal (optional)
3 T vegetable oil
2 eggs, lightly beaten
1/2 (16 oz) can of sweet potatoes or yams, drained and mashed. About 3/4 C.
Whisk together flour, baking powder, spice, salt in a bowl. Combine milk and next 4 ingredients in another bowl. Add to flour mixture and stir in sweet potatoes until smooth.
Melt butter in a non stick skillet over low heat. Add 1/4 C of pancake batter to the hot pan and spread out a little. Turn when small bubbles are starting on the sides. Cook on low or the pancakes will burn.
Oh, to be young again.
Now I see that making their recipes full fat makes them taste much much better. I should be one of those people who writes in the food section of newspapers, the ones who adapt recipes, except I would have the opposite task-- The Recipe Doctor: Change your food from fit to fat. I can just see it, someone would write in, asking, "Dear Dr. Jackson, I recently ate some sweet potato pancakes and the woman who made it informed me it was a light and healthy recipe. Can you adapt a more succulent version I can serve to my family who needs help gaining weight?"
Just to keep it healthy, I added wheat flour and flax seed meal to the recipe.
Sweet Potato Pancakes, adapted from Cooking Light
1 1/4 C flour (substitute 1/2 of the flour for wheat flour if desired for a heartier flavor)
2 1/4 t baking powder
1 t pumpkin pie spice
1/4 t salt
1 C milk or half and half (I used a mixture, mostly half and half)
1/4 C packed dark brown sugar
2-3 T flaxseed meal (optional)
3 T vegetable oil
2 eggs, lightly beaten
1/2 (16 oz) can of sweet potatoes or yams, drained and mashed. About 3/4 C.
Whisk together flour, baking powder, spice, salt in a bowl. Combine milk and next 4 ingredients in another bowl. Add to flour mixture and stir in sweet potatoes until smooth.
Melt butter in a non stick skillet over low heat. Add 1/4 C of pancake batter to the hot pan and spread out a little. Turn when small bubbles are starting on the sides. Cook on low or the pancakes will burn.
6 comments:
I love your new layout. Sorry I've introduced you to tastespotting, twitter, and foodbuzz. I'm even more sorry that these sites are so addicting and a perfectly good way to waste time.
I have a bunch of pureed yams in the freezer. I want to make these pancakes they seem totally good.
I miss you. If we lived next door to each other all year round we could cook up a storm every single day and then maybe you could convince me to do your exercise videos with you so that I wouldn't weigh 200 lbs.
I miss you and da living next door to each other too. It was tasty.
Did you guys move? You don't live next door to Pammy anymore? Where are you?
Oooooooh...you me "da" as in damaris, I thought you meant "da", as in pigin for "the", as in " I miss you and [the] living next door to each other too." He he, my mistake ;)
Why did this website remind me of you?
http://www.bakingdelights.com/2008/09/16/i-get-to-do-a-book-review/
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