Monday, July 27, 2009

Breakfast with Bran

Read On! Don't fear the 'B' word! I swear this breakfast is totally worth hitting the bulk store for a cup of wheat bran. These pecan brancakes turned out light and fluffy and oh so good! I made these on Friday, and froze most of them (they perk up great in the toaster oven) so i have breakky for a few days!

On a less enthusiastic note, the recipe i used claimed to make 12 brancakes, but even following the 1/3 cup measure direction i only ended up with 9. never the less, this recipe will be repeated many times over!

I adapted this recipe found in "Healthy Cooking For Two (Or Just For You)" by Frances Price a little, more from economy than taste. instead of the low-fat plain yogurt, i used a regular french vanilla, which complemented the cinnamon and honey without being too sweet

Pecan Brancakes

Ingredients for 6 Brancakes

1/3 cup All-purpose flour, unsifted
1/2 tsp Baking Soda
1/4 tsp Ground Cinnamon
1/2 cup Wheat bran, fine or coarse
1 large Eggs
3/4 cup Low-fat plain or french vanilla yogurt
1 tbsp Molasses or honey
2 tbsp Chopped pecans
1 tsp Canola oil


Sift the flour, baking soda, and cinnamon into a medium mixing bowl. Stir in the bran.
In another medium mixing bowl, beat the eggs until foamy, then beat in the yogurt and molasses or honey.
Pour into the flour mixture and stir just enough to moisten. Add the pecans; do not over mix.

Place a heavy 10" nonstick or iron skillet over medium heat for 3-5 minutes, then brush the skillet lightly with 1/2 teaspoon of the oil. With a 1/3 cup measure, scoop the batter into the skillet to form thick brancakes about 3" across. Cook the brankcakes for 3 to 4 minutes, or until they are browned on teh bottom. Flip them and cook them for 2 to 3 minutes, or until both sides are brown. Remove the first batch of brancakes from the skillet.
Repeat until you've used all the oil and batter.

As for toppings, i tried a few, including tahini and honey (if you don't have tahini, which is a butter-like paste made from seasme seeds, you could use peanut or almond butter), apricot jam, and pancake syrup. Fresh berries or a cider syrup would also go great!

Cider Syrup

1 cup (or 2 for 12 brancakes) of apple juice or cider

in an small sauce pan, bring the juice to a boil over high heat. maintain boil until liquid is reduced by half, then remove from the heat