Monday, July 4, 2011

Happy Fourth of July FMM - plus a special recipe for the holiday!

Happy Independence Day!  And also happy Friend Makin' Monday.

If you’ve taken part in FMM then you know the rules. If you’re new, please take a moment to answer this week’s question on your own blog then add your link in the comments section at: so we can all see your FMM questions and answers. Please invite your blog readers to add their links there too so everyone has to opportunity to be seen. The idea is to connect with other awesome bloggers so take a moment to post your own FMM post and comment on a couple of other posts.

FMM: What Are Your Plans For Today?

We're relaxing, hopefully finding some red nail polish, and visiting our friends' home at the top of a hill in Silverlake, with a view of all of the different fireworks in the LA basin.  It's so fun to gather with loved ones on holidays.  Though I do miss my family - we were all together this time last year, and this year we're spread across the country.  So I'm doing one traditional thing I grew up with, thanks to my mom.

When Mom celebrated the holidays, she really celebrated.  Every season had its own set of decorations ("frou-frou," she'd call them.)  This is the kind of woman who owned a plush firework toy.  And when she cooked for the holidays, it was elaborate.  Food was celebration.  And on the Fourth of July, it was red, white, and blue.  Pancakes, specifically.  It was such a tradition that when I was abroad during Independence Day between sophomore and junior year, I missed them so terribly that she made them for my welcome-back party.

In my new outlook, food can still be celebratory - but it can't be the center of that celebration.  It can be enjoyed, but it can't lead to overindulgence.  So I wanted to take Mom's "American-as-Apple-Pie Red-White-and-Blue Pancakes" through my Finishing the Hat recipe filter, to see what I could swap in order to bring the calories down.  And it worked!

Simple ingredients, tasty results!

There are three recipes I'll be making for this one dish - the applesauce pancakes, the blueberry compote, and the cherry compote.  We'll start with the blueberry.

Blueberry Compote
  • 2 cups blueberries
  • 2 tb cornstarch
  • 1 cup water
  • 1 tb honey
  • 1 tb lemon juice

Mix the cornstarch with 1/4 cup of the water.
The mixture will resemble milk once it's dissolved.

Simmer the blueberries and 3/4 cups water in a saucepan over medium-high heat for 7 minutes.
Then lower the heat, and add the cornstarch mixture. Cook for a few more minutes.

It will be ready when the liquid coats the spoon.

Turn off the heat, and then add the lemon juice.

On to the next sauce -

Cherry Compote
  • 2 cups cherries
  • 2 tb cornstarch
  • 1 cup water
  • 1 tb honey
  • 1 tb lemon juice

Halve and pit the cherries.

Then follow the same directions as the blueberries, cooking for 10 minutes before adding starch, instead of 7.

Also great over ice cream!

And now, for the main attraction.

Whole-Wheat Applesauce Pancakes
  • 1 cup of whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup applesauce
  • 1/4 cup yogurt
    1/2 cup water
  • 1 egg

Mix liquid ingredients, then add the others until incorporated.

Because of the whole wheat flour, it will be slightly gummier than your usual pancake batter.

Using your 1/3 cup measure as a serving of pancake - cook over medium-high heat until ready, then flip.

They'll puff up quite well because of the baking soda & powder.

Then garnish, and serve! Or serve and let your guests garnish - everybody loves to design their own.
Red, white, and blue-licious.

Our secret ingredient for the "white" is Fat Free Reddi Wip, which is 5 calories for 2 tablespoons!

  For 1 TB Blueberry Compote:

 For 1 TB Cherry Compote:

  For 1 Pancake:

I hope you all have a lovely day.  And for you American readers, I share with you a gratefulness for our freedom (and a fondness for bright explosions on the fourth of July.)  Enjoy them, and take care of you!

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