Best 2 Healty Country Pancakes Michael Smith Recipes
Indulge in a delightful culinary journey with our collection of irresistible country pancakes! Embark on a breakfast expedition where fluffy, golden-brown pancakes take center stage. From classic buttermilk pancakes to hearty buckwheat pancakes and delightful vegan banana pancakes, our recipes cater to every palate and dietary preference. Each recipe is meticulously crafted with wholesome ingredients, ensuring a delicious symphony of flavors that will tantalize your taste buds. Whether you prefer a traditional stack of pancakes drenched in maple syrup or crave creative toppings like fresh berries and whipped cream, our recipes will guide you effortlessly to pancake perfection. So, gather your loved ones, fire up the griddle, and let's embark on a pancake-making extravaganza that will leave you craving more!
Here are our top 2 tried and tested recipes!
HEALTY COUNTRY PANCAKES MICHAEL SMITH
*EDIT*: After reading Deb's review I have reduced the nutmeg from 1 tsp to 1/2 tsp. I had thought that a full tsp sounded a lot but stuck with Michael. I guess that even he can be off sometimes *END OF EDIT* I saw Michael making these this morning and just couldn't resist purloining the recipe. Since he was sharing them on TV I doubt that he'll mind. Not all of my variations are in line with the healthy main recipe. I need to say also that the batter was really thick but it baked up beautifully making thick, lovely, cakes. Top 'em as you like 'em. Oh yeah, cooking time depends on the size of your pancakes, just look for the bubbles on top.
Provided by Annacia
Categories Breakfast
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the flours, oats, baking powder, nutmeg and salt. In a separate bowl whisk together the wet ingredients. Using a wooden spoon, stir the dry mix into the wet ingredients just to combine.
- Preheat your griddle or a large skillet over medium high heat.
- Spoon the batter onto the preheated surface. Small pancakes cook faster and are easier to flip but if you're a deft hand, feel free to make them bigger. Watch for bubbles to break the surface, then flip and finish. Serve and share!
- VARIATIONS:.
- Add a little fun by frying a batch of bacon on the griddle first (one or two strips per pancake). Once the bacon has finished cooking, fold the strips in half (off center making a V formation) and pour spoonfuls of batter over. Cook until golden brown, then flip and cook the second side. This option deletes the health factor but ups the man pleasing factor.
- Add some blueberries and cardamom to taste along with a teaspoon or two of sugar to the batter.
- Add some small diced apple and cinnamon to taste to the batter.
- Add a very ripe banana, mashed, and sweetened shredded coconut to taste.
Nutrition Facts : Calories 534.9, Fat 22.9, SaturatedFat 5.8, Cholesterol 110.1, Sodium 933.2, Carbohydrate 66.9, Fiber 6.2, Sugar 0.7, Protein 17
BACON CHEDDAR POTATO TART (MICHAEL SMITH)
This recipe is by a Canadian chef who I really like - Michael Smith. It contains only 3 ingredients (plus S & P!) and it's gorgeous to look at! Easy to make and would be great for breakfast, brunch, lunch or dinner. It's not the healthiest thing to eat - it's just good ol' comfort food. It takes a long time to cook, so plan ahead. Enjoy!
Provided by Nif_H
Categories Breakfast
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees.
- Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese, salt and pepper and repeat layers until they are slightly above the top of the pan.
- Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
- Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours. It has to cook low and slow so the potatoes cook and the bacon doesn't burn. The lid will eventually come down and sit on the pan as the food cooks.
- Turn pan over and invert tart onto a serving plate. Cut into 6 slices.
Tips:
- Use fresh ingredients: The fresher your ingredients, the better your pancakes will taste. This is especially true for the blueberries, which should be plump and juicy.
- Don't overmix the batter: Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
- Cook your pancakes over medium heat: Medium heat will help your pancakes cook evenly without burning them.
- Flip your pancakes only once: Once the bubbles start to form on the surface of the pancake, it's time to flip it. Flipping it too soon will make the pancake break.
- Serve your pancakes warm: Pancakes are best served warm, with your favorite toppings. Try butter, maple syrup, fruit, or whipped cream.
Conclusion:
These healthy country pancakes are a delicious and satisfying breakfast or brunch. They're made with whole wheat flour, oats, and blueberries, so they're packed with nutrients. Plus, they're easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and delicious pancake recipe, give this one a try.
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