CarbQuik Pancakes--Buttermilk Style
I think I've tried all the recipes for Carbquick pancakes, and my problem has been that I really prefer more of a Swedish pancake over an American pancake. I think I finally have the proportions down for a light, thin-style pancake.
Here is the recipe:
2 cups Carbquick
1 cup buttermilk
1 cup water (actually, you want to add the water slowly, because you want the consistency to be pourable, but not so runny that it resembles a soup)
1 egg
1 tsp vanilla extract
1 tbsp splenda
The last two ingredients are optional, but I find that the Carbquick mix is a little bitter. Mixing the pancakes with buttermilk increases the bitterness, and the vanilla and splenda tend to cut it nicely. The other thing that might help balance things out are some finely chopped walnuts or pecans. If butter is on your diet, you might enjoy adding 1 tbsp of butter as well.
If you don't have buttermilk, cookbooks will tell you that you can mix your own by putting 1 tbsp lemon or vinegar into a cup of milk and let it sit at room temperature for 15 minutes. I tried this tonight, but I found the lemon to be just too overwhelming.
So, the trick with Swedish pancakes is that they are super thin and you have to wait until they are almost cooked through to turn. Here is how I do it.
1) Preheat your non-stick skillet for a little bit. I like to preheat on high and turn it down to medium or medium high just after I spray it with cooking spray.
2) Spoon the batter into the skillet.
Most swedish pancakes are just about the size of a coaster. You want to be able to flip them using a normal size hard spatula. Your 10" skillet can hold about three cakes. It doesn't hurt if they are smaller, but don't make them much bigger.
3) Watch the skillet. Bubbles will form in the cakes, but don't turn them until the sides of the cakes start to firm up. Then, carefully flip.
4) It took about 20 seconds for the second side to cook. Remove from skillet and place on plate right next to stove.
Rinse and repeat. This recipe made enough for 4-6 servings, depending upon how many bariatric patients were in the mix.
Serve with sugar free maple syrup or apple sauce.
Points--there are three things that make this work:
1) Buttermilk;
2) Watching the water (I did not put an exact measurement, because you need to let the dough speak to you);
3) Adding something to balance out the bitterness of the carbquick and buttermilk.
I hope this works for everyone!
Next challenge: low carb crepes.
Here is the recipe:
2 cups Carbquick
1 cup buttermilk
1 cup water (actually, you want to add the water slowly, because you want the consistency to be pourable, but not so runny that it resembles a soup)
1 egg
1 tsp vanilla extract
1 tbsp splenda
The last two ingredients are optional, but I find that the Carbquick mix is a little bitter. Mixing the pancakes with buttermilk increases the bitterness, and the vanilla and splenda tend to cut it nicely. The other thing that might help balance things out are some finely chopped walnuts or pecans. If butter is on your diet, you might enjoy adding 1 tbsp of butter as well.
If you don't have buttermilk, cookbooks will tell you that you can mix your own by putting 1 tbsp lemon or vinegar into a cup of milk and let it sit at room temperature for 15 minutes. I tried this tonight, but I found the lemon to be just too overwhelming.
So, the trick with Swedish pancakes is that they are super thin and you have to wait until they are almost cooked through to turn. Here is how I do it.
1) Preheat your non-stick skillet for a little bit. I like to preheat on high and turn it down to medium or medium high just after I spray it with cooking spray.
2) Spoon the batter into the skillet.
Most swedish pancakes are just about the size of a coaster. You want to be able to flip them using a normal size hard spatula. Your 10" skillet can hold about three cakes. It doesn't hurt if they are smaller, but don't make them much bigger.
3) Watch the skillet. Bubbles will form in the cakes, but don't turn them until the sides of the cakes start to firm up. Then, carefully flip.
4) It took about 20 seconds for the second side to cook. Remove from skillet and place on plate right next to stove.
Rinse and repeat. This recipe made enough for 4-6 servings, depending upon how many bariatric patients were in the mix.
Serve with sugar free maple syrup or apple sauce.
Points--there are three things that make this work:
1) Buttermilk;
2) Watching the water (I did not put an exact measurement, because you need to let the dough speak to you);
3) Adding something to balance out the bitterness of the carbquick and buttermilk.
I hope this works for everyone!
Next challenge: low carb crepes.
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