And the Recipe Winner Is …

A few weeks ago, eDiets challenged America to come up with a recipe worthy of this great nation. Today, we’re proud to announce the winner (insert drum roll here)…

Carolyn submitted her recipe for Patriotic Pancakes. Our staff chose the winner based on taste, ease and healthy ingredients. Carolyn wins bragging rights and a $200 eDiets gift bag, with exercise CDs and DVDs, a pedometer, motivational T-shirt and a lot of other great stuff!

Now for the winning recipe. Be sure to read carefully — we’ve analyzed this recipe for nutritional information and asked Pam Ofstein, director of Nutritional Services for eDiets, to make some suggestions (see further down for her healthier version):

2 cups buttermilk
1 cup flour
1 egg
1 Tbs. sugar
1 Tsp. baking soda
1/2 tsp. salt
Fresh raspberries and blueberries
Spray light whipped cream

Pour two cups of buttermilk into a large bowl. Beat in an egg or a 1/4 cup of egg substitute.
Stir in some sugar to taste. In a separate bowl, combine the flour, baking soda and salt. Whisk the dry ingredients into the wet ingredients.

In a non-stick electric frying pan set at 350 degrees, wipe some canola oil over the surface. (I put about a Tbsp. of canola oil into a glass dish, fold a piece of paper towel, dip it into the oil and then wipe the surface of the pan before and between batches.)

Using about 1/4 cup of batter per pancake, spoon onto hot griddle, wait until bubbles form to flip. When golden on both sides, put pancakes on a serving platter. The recipe makes about 16 pancakes.

For each serving of 3 pancakes, garnish with fresh blueberries, raspberries and a squirt of light whipped cream for a red, white and blue celebration delight!

Healthier Patriotic Pancakes

Pam Ofstein suggests exchanging buttermilk with low-fat buttermilk, whole-wheat flour instead of white flour, egg substitute for egg, Splenda instead of sugar and non-dairy whipped topping. Here’s her healthier ingredient list:

1 cup whole-wheat flour
1/4 cup egg substitute
1 1/2 packets Splenda
1 tsp. baking soda
1 1/4 cups fresh raspberries
1 1/4 cups fresh blueberries
1 1/4 cups whipped topping – non-dairy, regular