The Low GI Handbook Recipe Series Part 1

Buttermilk pancakes with glazed fruit

Buttermilk pancakes with glazed fruit

Golden light pancakes served with warm, soft summer fruits.

PREPARATION TIME: 1 hour 20 minutes COOKING TIME: 25 minutes
SERVES 4

• 1 cup 1-minute oats or unprocessed oat bran
  
• 2 cups buttermilk
  
• half cup dried-fruit medley, chopped
  
• half cup white flour, sifted
  
• 2 teaspoons sugar
  
• 1 teaspoon baking soda
  
• 1 egg, lightly beaten
  
• 2 teaspoons mono-or polyunsaturated margarine, melted
  low fat milk (optional)
  
• Glazed fruit
  
• 1 tablespoon mono- or polyunsaturated margarine
  
• 1 tablespoon brown sugar
  
• 6 medium peaches or apricots or nectarines
  

• 1. Combine the oats and buttermilk in a
  bowl and let stand 10 minutes.
  
• 2. Stir in the dried fruit, flour, sugar, baking
  soda, egg and margarine and mix
  thoroughly. Let stand for about 1 hour.
  
• 3. After standing, add a little low fat milk if
  the mixture is too thick.
  
• 4. Heat a nonstick frying pan or griddle and
  spray with oil or grease lightly with
  margarine. Pour in about 3 tablespoons
  of batter, cook over medium to high heat
  until bubbly on top and lightly browned
  underneath. Turn pancake to brown on
  other side.
  
• 5. Repeat with remaining batter.
  
• 6. Set aside to keep warm.
  
• 7. To make the glazed fruit, melt the
  margarine and sugar together over
  medium heat in frying pan. Stir until sugar
  is dissolved. Add the sliced fruit and cook
  over medium heat for 2 to 3 minutes until
  softened. Serve warm over the pancakes.
  

Per serving: kJ 1765 Carb 60 g Fat 12 g Fibre 6 g