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Preptime: 15 min.Cooktime: 25 min.
Carbs: 92g
Fat: 12g
Fiber: 6g
Protein: 7g
Satfat: 1g
Sodium: 362mg
For the winter fruit sizzle:
1/2 cup cranberry juice
1 cup dried cranberries
1 cup dried apricots, chopped
dash of cinnamon
1/2 cup maple syrup
1/2 cup pecans
For the whole wheat griddle cakes:
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup skim milk
1 large egg
2 tablespoon canola oil
2 tablespoons honey
Directions:
Prepare the winter fruit sizzle:
1. In a small skillet, heat the cranberry juice, cranberries, apricots and cinnamon and simmer until the fruit is plump and the liquid has been absorbed, about 10 minutes.
2. Add the maple syrup and pecans. Bring to a boil, set aside and keep warm.
For the whole wheat griddle cakes:
3. Mix the flours, baking powder and salt in a bowl. (This can be done the night before and kept covered on the counter.)
4. Lightly beat the milk, egg, oil and honey together.
5. Add the liquid ingredients all at once to the flour mixture. Stir with a wooden spoon until just moistened. Do not overmix, a few lumps are fine.
6. Warm a lightly greased griddle pan over medium heat. The pan is ready when a few drops of water sprinkled on the griddle form fast-moving bubbles.
7. Pour batter onto the griddle: 1/8 cup for small or 1/4 cup for large pancakes. When the tops of the pancakes are covered with holes and the bottoms are golden brown, flip to brown the other side.
8. Serve the griddle cakes topped with the winter fruit sizzle.
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