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Pantry

Pinikpikan style heirloom rice dish

How can you maximize heirloom rice once you've gotten hold of some? Turn it into a delectable chicken rice a la chicken tinola, as Chef Roland Laudico did recently using Jordan Farms heirloom heritage rice. It's called pinikpikan chicken rice, and the recipe is in Pantry. Read more

Creamy pasta dish

Pasta is not just a delicious, tummy-filling dish; it's aloso a convenient and easy-to-prepare one-dish meal. So how about a creamy seafood puttanesca? Read more

A crunchy treat

If you think pinipig is only great in kakanins and other native desserts, think again. It can make great cookies, too. Read more

A rich and cheesy flan

Love cheesecake and leche flan? Why not put them together in an ultimate dessert? Find the recipe for sentro 1771's Keso Flan in Pantry. Read more

Gourmet appetizer featuring local flavors

Mongo turned into an appetizer and paired with prawn, anyone? Read more

A different kind of sinigang

There's nothing like a bowl of hot, freshly cooked sinigang on a cold rainy day. More so if it's teeming with tender, slow-roasted meat. Read more

Healthful eating three ways

A hot new trio of cookbooks can help those with diabetes and the people who care about them enjoy delicious, nutritious dishes together. Read more

A refreshing citrussy drink

Here's an interesting calamansi juice with a ginger-y twist. Read more

Adobo with a foreign twist

The Filipino national dish, Adobo, is given a 'gourmet' twist by Diamond Hotel's executive chef Marko Rankel. Read more

Juicy fall-off-the-bone ribs

Luscious, juicy and melt-in-the-mouth tender to the bite... everybody loves baby back ribs. Now you can try making your own. Read more

A different kind of spring roll

If you love salmon and you love spring rolls, then you'd love this Salmon Puri Puri Salad because it combines both. Read more

Confetti couscous salad

This smart salad offers a new twist on a popular food. Read more

Refreshing warm salad

Yes, beef and veggies do go very well together. This Warm Thai Beef Salad is as refreshing and light as it can get. Find the recipe in Pantry. Read more

View all Pantry stories.


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November 10, 2011

Blueberry pancake: Simply sweet and easy


For a quick twist on blueberry flapjacks, why not try a Blueberry-Filled Dutch Pancake? This family-sized pancake is quick and easy to mix in the blender, and bakes in the oven.

The Dutch pancake puffs as it bakes and quickly settles down as it cools to be filled with big luscious blueberries that are gently poached in syrup.

Fresh and frozen blueberries are a great way to start the day. Not only do blueberries add fun to breakfast, a whole cup has just 80 calories and provides fiber, vitamin C, manganese and substances that have antioxidant properties.

BLUEBERRY-FILLED DUTCH PANCAKE

Blueberry-Filled Dutch Pancake

Ingredients

2 tablespoons butter, softened

6 large eggs

1 cup low-fat milk

2/3 cup flour

1/3 cup sugar

1/2 teaspoon salt

1/2 teaspoon vanilla extract

1 cup blueberries

1/4 cup light corn syrup or pure maple syrup

Procedure

Preheat oven to 425°F. In a 13 x 9-inch pan, evenly spread butter over bottom and sides. In a blender, blend eggs, milk, flour, sugar, salt and vanilla until smooth. Pour batter into baking dish; bake until pancake is golden brown and puffy, 20 to 25 minutes. Meanwhile, in a small skillet over medium heat, heat blueberries and corn syrup just until the first blueberry pops, about two minutes; remove from heat. Remove pancake from oven; pour blueberry syrup into center of the pancake; cut into six pieces. Serve immediately.

Go to www.littlebluedynamos.com and you'll find loads of recipes and ideas for adding blueberries to breakfast and much more.

—North American Precis Syndicate, Inc.



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