Thursday, June 5, 2008

Pretty in Pink Pancakes with Fresh Berry Sauce

pink pancakes right brighter

Pretty in Pink Pancakes with Fresh Berry Sauce. With a name like that, you know it's more about the sauce than the pancakes. And trust me, that's a good thing.

Last time I made pancakes, they were topped with meaty pancetta, rich creme fraiche, and pools of maple syrup.

raspberries fm

Today's pancakes in contrast are as light as a spring breeze and were inspired by luscious fresh farmers' market raspberries. Pillowy soft pancakes are dressed with a sweet, vanilla-laced raspberry-strawberry sauce and sliced almonds. Perfect for this weekend's brunch.

And since these pancakes are low on calories but high on taste, I'm sending them to Ivy and Ben for their Fat Chefs of Skinny Gourmets? event running through June 30th. Yes, you can actually eat pancakes and still be a skinny gourmet.

Since I just saw Susan's event announcement for Pancakes on Parade, I'm sending my pretty ones her way. You have until July 6th to share any type of pancake you would like with Susan, the always well seasoned cook.

Pretty in Pink Pancakes with Fresh Berry Sauce
Makes 8-10 (3-inch) round pancakes.
Print recipe only here.

1 cup Heart Healthy Bisquick
2/3 cup skim milk
1 egg white

Berry Sauce:
1 tablespoon Smart Balance butter substitute
1/2 cup strawberries, sliced
1/2 cup fresh raspberries
2 tablespoons sugar
1 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon

Fresh raspberries and strawberries
Sliced almonds

In a medium bowl, add Bisquick, milk, and egg white, and mix well until smooth. Let batter rest for about 10 minutes.

Meanwhile, to make the sauce, melt Smart Balance in a medium saucepan over medium heat. Add remaining ingredients, and cook over medium -low heat until slightly thick and bubbly, about 7-8 minutes. If you'd like a thinner sauce, simple add a little bit of water. Remove from heat and let cool.

To make the pancakes, place a thin layer of canola oil on a pancake griddle over medium heat. Place a drop of batter on the skillet to make sure it's hot enough. Drop batter by rounded tablespoonfuls (about 1 heaping). Cook pancakes until golden brown and cooked through, about 2 minutes per side.

Transfer to a warm plate until ready to serve. Top with berry sauce, sliced almonds, and fresh berries. Serve immediately.

You might also like these light breakfasts:

Creamsicle Power Smoothie

Breakfast Egg Sandwich with Avocado and Chipotle-Mayo

Italian Asparagus, Mushroom, and Parmesan Frittata (use egg whites or egg substitutes for a low-cholesterol, low-fat option)

Date, Fennel, and Pistachio Scones (Heart Healthy & Low Fat!)

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