Buttermilk-Peach Pancakes with Honey Butter
Lemon-Cornmeal Pancakes with Blueberries:
Prepare as directed, except omit butter, honey, cinnamon, and peaches. Reduce flour to 1 1/4 cups. Add 1/2 cup cornmeal to flour mixture and 1/2 teaspoon finely shredded lemon peel to egg mixture. Stir 1/2 to 1 cup blueberries into batter. Cook pancakes as directed. If desired, top with powdered sugar and additional blueberries.Nutrition analysis per 1 standard-size pancake: 148 cal., 4 g fat (1 g sat. fat), 17 mg chol., 221 mg sodium, 23 g carb. (4 g sugar),1 g fiber, 4 g pro. Daily Values: 1% Vitamin A, 2% Vitamin C, 9% calcium, 6% iron
Chocolate Whole Wheat Pancakes with Strawberries:
For topping, in a medium bowl combine 1 1/2 cups sliced or chopped strawberries and 1 tablespoon granulated sugar; mix well. Let stand while preparing pancakes, stirring occasionally. Prepare pancakes as directed, except omit butter, honey, cinnamon, and peaches. Reduce all-purpose flour to 3/4 cup and substitute packed brown sugar for the granulated sugar. Add 3/4 cup whole wheat flour and 1/4 cup unsweetened cocoa powder to flour mixture. Add egg mixture as directed. Stir 1/2 cup miniature chocolate chips into batter. Cook pancakes as directed. Sprinkle with powdered sugar and serve with the strawberry topping.Nutrition analysis per 1 standard-size pancake: 179 cal., 7 g fat (3 g sat. fat), 17 mg chol., 222 mg sodium, 25 g carb. (11 g sugar), 2 g fiber, 4 g pro. Daily Values: 1% Vitamin A, 18% Vitamin C, 9% calcium, 8% iron
To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.