Ingredients:
2 cups all-purpose flour
¹/³ cup sugar
2 tablespoons baking powder
¼ teaspoon salt
2½ cups low-fat (1%) milk
½ cup fat-free egg substitute
1 tablespoon canola oil
Directions:
Whisk together flour, sugar, baking powder, and salt in medium bowl. Whisk together milk, egg substitute, and oil in small bowl.
Add milk mixture to flour mixture, stirring just until flour mixture is moistened (batter will be lumpy).
Generously spray nonstick griddle with nonstick spray and set over medium heat. Pour scant ¼ cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, about 3 minutes. Turn pancakes over and cook until golden brown on second side, about 3 minutes longer. Transfer to platter and keep warm. Repeat with remaining batter, making a total of 24 pancakes.
Whole Wheat Pancakes:
Substitute ½ cup whole wheat flour or white whole wheat flour for ½ cup of all-purpose flour, if you like.
Blueberry Pancakes:
Stir 1 cup fresh or frozen blueberries into batter just until combined.
Buckwheat Pancakes:
Substitute ½ cup buckwheat flour for ½ cup all-purpose flour.
Ingredients:
²/³ cup whole wheat flour
¼ cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup low-fat buttermilk
¼ cup fat-free egg substitute
2 teaspoons canola oil
¼ cup pure maple syrup
Directions:
Spray waffle baker with nonstick spray. Preheat according to manufacturer’s directions.
Whisk together whole wheat flour, all purpose flour, baking powder, baking soda, and salt in medium bowl. Whisk together buttermilk, egg substitute, and oil in small bowl. Add buttermilk mixture to flour mixture, stirring just until batter is smooth.
When waffle baker is ready, ladle in ½ cup of batter. Close lid and bake until golden brown, about 5 minutes. Transfer waffle to plate and keep warm. Repeat with remaining batter, making a total of 4 waffles. Serve with maple syrup.
Ingredients:
¹/³ cup dried cherries, chopped
1 tablespoon dark rum
8 slices challah or other egg bread
1 tablespoon fi nely chopped almonds
1 large egg
2 large egg whites
¼ cup low-fat buttermilk
1 teaspoon confectioners’ sugar
Directions:
Combine cherries and rum in cup; let soak about 10 minutes, stirring once or twice.
Meanwhile, spray nonstick baking sheet with nonstick spray and place in oven. Preheat oven to 400°F.
Place 4 slices of bread in shallow baking pan in single layer. Stir almonds into cherry mixture; sprinkle evenly over bread. Top each slice of bread with second slice of bread. Beat together egg, egg whites, and buttermilk in 2-cup glass measure. Pour evenly over stuffed bread, then turn bread over to coat evenly. Let stand 10 minutes, pressing edges of bread together to seal.
With wide spatula, transfer stuffed bread to preheated prepared baking sheet. Bake 10 minutes; turn over and bake until French toast is well browned and cooked through, about 6 minutes. Dust with confectioners’ sugar.
Ingredients:
1 cup reduced-fat (2%) milk
¾ cup fat-free egg substitute
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
Pinch salt
8 slices whole grain bread
Directions:
Whisk together milk, egg substitute, vanilla, cinnamon, and salt in shallow bowl or pie plate.
Generously spray large nonstick griddle or skillet with nonstick spray and set over medium heat.
Dip bread, 1 slice at a time, into milk mixture, turning to coat well on each side. Cook dipped bread, in batches if needed, until well browned, about 4 minutes per side, spraying griddle with nonstick spray between batches.
Stollen is a traditional German fruit bread usually eaten at Christmas. It is thought to have originated in the city of Dresden in 1474. At that time, in preparation for Christmas, the use of milk and butter was forbidden, making stollen heavy and somewhat tasteless. In Dresden today, there are 150 bakers designated as official stollen bakers.
Ingredients:
½ cup golden raisins
¹/³ cup candied fruit, such as cherries, citron, orange peel, or lemon peel or a combination, chopped
¼ cup dried currants
¼ cup dark rum or apple juice
3¼–3½ cups all-purpose fl our
¾ cup fat-free milk, warmed (105°–115°F)
¹/³ cup + 1 teaspoon granulated sugar
1 package active dry yeast
¹/³ cup slivered almonds
1 teaspoon salt
½ teaspoon ground cardamom
1 large egg
5 tablespoons unsalted butter, melted and cooled
½ teaspoon vanilla extract
3 tablespoons confectioners’ sugar
Directions:
Combine raisins, candied fruit, currants, and rum in small saucepan and set over medium heat. Bring to simmer; remove saucepan from heat and let stand 30 minutes. Drain fruit, discarding liquid. Toss together fruit and ¼ cup of fl our in small bowl until coated.
Combine milk, 1 teaspoon of granulated sugar, and the yeast in large bowl of electric mixer, stirring to dissolve. Let stand 5 minutes.
Combine 3 cups of fl our, the remaining ¹/³ cup granulated sugar, the almonds, salt, and cardamom in medium bowl. Add fl our mixture, dried fruit mixture, egg, butter, and vanilla to yeast mixture and beat on medium-low speed until sticky dough forms.
Turn dough out onto well-fl oured work surface and knead, adding enough of remaining flour, 1 tablespoon at a time, until dough becomes smooth and elastic, about 10 minutes.
Spray large bowl with nonstick spray. Place dough in bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in warm place (80°–85°F), until indentation made with your index fi nger remains, about 1½ hours (dough will not be doubled in volume).
Spray baking sheet with nonstick spray.
Punch down dough in bowl; let rest 10 minutes. Turn dough out onto lightly fl oured work surface; roll into 9 × 15-inch oval. Fold dough lengthwise almost in half, allowing about 1 inch of bottom half to protrude. Transfer dough to prepared baking sheet. Cover loosely with plastic wrap and let dough rise in warm place (80°–85°F) until doubled in volume, about 1 hour.
Meanwhile, preheat oven to 350°F.
Remove plastic wrap. Bake until stollen is lightly browned and sounds hollow when tapped on bottom, 25–30 minutes. Immediately sprinkle with confectioners’ sugar. Transfer to wire rack to cool completely.
Ingredients:
250 g / 8¾ oz plain flour, plus extra for dusting
2 tsp sugar
½ tsp salt
½ tsp baking powder
110-130 ml / 4½ fl oz milk
2 tbsp vegetable oil
30 g / 1 oz flaked almonds
1 tbsp butter, melted, for serving
For the filling :
70 g / 2½ oz pistachios, shells removed
35 g / 1¼ oz raisins
1½ tsp caster sugar
Directions:
Sift together the flour, sugar, salt and baking powder in a bowl. Mix the milk and oil together in a separate bowl. Make a well in the centre of the dry ingredients and pour in the liquid ingredients.
Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the well until you have a smooth, soft dough. Knead for 8-10 minutes, adding a little flour if the dough is too sticky.
Place in an oiled bowl, cover with a damp tea-towel and leave in a warm place for at least an hour, until the dough has doubled in size. Then knock back and form into five equal-sized balls.
For the filling, pulse together the pistachios, raisins and sugar in a food processor until the mixture forms a coarse powder. Divide into five equal portions.
Preheat the grill to its highest setting and place a heavy baking sheet on the top shelf to heat.
Roll out each of the five portions of dough balls into thick circles. Fill half of each circle with one portion of the filling leaving about a one-inch margin around the edge. Wet the dough around the edges with a little water and fold each circle in half to enclose the filling. Pinch the dough around the edges to close.
Gently roll out each naan into a teardrop or oval shape. Sprinkle over the flaked almonds. Place the naan on the hot baking sheet and grill for about 1-2 minutes until there are nice brown spots on the surface. Brush with the melted butter and serve hot.
Traditional South East Asian flat bread which is shallow fried and goes great with both vegetarian and meat dishes.
Poori is a traditional Indian flat bread which is fried and goes well with both salted and sweet dishes.
Naan is a flat leavened bread, lightly spiced and traditionally baked in the tandoor. This recipe will give you a close approximation of the traditional naan using your kitchen oven.
