BALSAMIC STRAWBERRIES
Makes about five 1/3 cup portions.
Ingredients:
1 tsp. margarine
2 c. fresh strawberries, hulled and cut into bite sized pieces
1/4 c. granular Splenda
1 tbsp. balsamic vinegar
Method:
-melt margarine in a pot over medium heat
-add the strawberries, Splenda, and vinegar
-cook on medium heat until strawberries start turning dark in colour and a syrup starts to form
-reduce to low heat, stirring often
-serve warm over pancakes
Nutritional information (click to view full size):
Note: This recipe is also great over ice cream, waffles, and frozen yogurt.
PUFFY PANCAKES TOPPED WITH BALSAMIC STRAWBERRIES
Makes about 12 pancakes.
Ingredients:
1 1/2 c. all purpose flour
1/2 c. sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 large egg
1 tbsp. vanilla
1 tbsp. canola oil
1 c. low fat milk (I've also used soy milk and lactose free milk)
3 tbsp. canola oil
Method:
-in a bowl, mix all the dry ingredients together
-in a separate bowl mix egg, vanilla, one tablespoon of oil and milk
-form a well in the dry ingredients and add wet ingredients
-stir until mixture is almost smooth (lumps and bumps are desired)
-add three tablespoons canola oil to a pan and warm over medium heat
-using a soup spoon, carefully ladle pancake mixture into pan leaving a lot of space between the pancakes as the mixture will spread slightly-cook until edges start to brown
-flip pancake and continue cooking on other side for about a minute or until pancake reaches desired doneness
-place finished pancake on plate and top with balsamic strawberries
Nutritional information (click to view full size):
Note: You can also finish this off with a dollop of whipped cream or spread mascarpone cheese on the pancake before topping with the balsamic strawberries.
