1 day ago
Wednesday, March 31, 2010
Oatmeal Pancakes with Peach Sauce and Crème Anglaise
A friend of mine gave me this recipe and my family is addicted to it ever since. I’ve made changes from the original recipe to make it lighter and more diabetic friendly. I’ll write down what the original recipe calls for in parenthesis for your reference.
You can make the sauces a day ahead and have them ready for service time.
Crème Anglaise (Vanilla Cream)
½ cup milk
3 egg yolks
2 tbs agave syrup
1/8 tsp Madagascar vanilla extract
Combine milk and vanilla in a small sauce pan and bring to a boil. Mix the egg yolks with the agave syrup in a stainless steal bowl or in a measuring cup. Add boiling milk to the egg yolks little by little (this is called tempering) while whisking to incorporate air so the eggs won’t curdle.
Return the mixture to medium heat and cook until it reaches 170 F or until it starts to thicken. Do not boil. Transfer the mixture to ice water and stir constantly for the first 5 minutes to let it cool faster. When it is cool, strain it and keep it in an air-tight container in the refrigerator. Do not leave without refrigeration for more than 2 hours.
2 peaches peeled, seed removed, and diced
1 cup water
1/4 cup sugar or agave syrup
1/8 tsp lemon juice
Cook peaches in a small sauce pan until very tender (about 15 minutes) at medium heat.
Blend them until pureed and strain them.
Let the puree cool and keep it in the refrigerator.
½ cup whole wheat flour
½ cup all purpose flour (original recipe calls for 2 cups)
1 cup oat flour
1 ½ tsp baking powder
1/8 tsp Madagascar Ground Vanilla
½ cup nonfat dry milk
2 tbs butter (original recipe calls for 1 cup)
1 cup oats regular or quick (original recipe calls for 3 cups)
1/8 tsp salt (original recipe calls for 1 ½ tsp)
2 eggs whites beaten to hard peaks (original recipe calls for 1 whole egg)
¾ cup water
5 tbs agave syrup
The original recipe called for ½ cup sugar and 1 cup brown sugar that I have omitted.
Mix the first 9 ingredients. Mix the agave syrup with the water and add it to the dry ingredients. Fold in the egg whites and cook 2 minutes one side and 1 minute the other side in a 250 F griddle. Both sides need to be golden brown.
Serve warm with chilled sauces.