Monday, September 30, 2013

Sour cream pancakes

This is my most recent favorite pancake recipe. I use nf Greek yogurt in place of sour cream.

I'm into serving breakfast for dinner lately.
  • 1 cup Sour Cream or NF Greek Yogurt
  • 7 Tablespoons All-purpose Flour
  • 2 Tablespoons Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 whole Large Eggs
  • 1/2 teaspoon Vanilla Extract
  •  Butter, For Frying And Serving
  •  Warm Syrup, For Serving

Preparation Instructions

In a small bowl, whisk together eggs and vanilla. Set aside.
In a separate small bowl, stir together flour, sugar, baking soda, and salt.
In a medium bowl, stir together the sour cream with the dry ingredients until just barely combined (don't overmix.) Whisk in the egg mixture until just combined.
Heat a griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup servings onto the griddle. Cook on the first side until bubbles start to form on the surface and edges are starting to brown. Flip to the other side and cook for another minute. (Pancakes will be a little on the soft side.)
Serve with softened butter and syrup.

Here's a calorie count using NF Greek Yogurt instead of sour cream. I always double the recipe and guess that I use about 2 T of butter total to cook them all in. Doubled recipe made 29 pancakes, using 1 oz/2 T scoop.

1 pancake (including butter it was cooked in) = ~45 kcal


Honey lime chicken enchiladas

I made these delicious things a couple weeks ago.  My favorite enchiladas. I substituted the cream for nf Greek yogurt....the sauce ended up a little curdled I think bc of it, but still tasted great. The chicken after sitting in the sauce is super good. Would be great on a cafe rio style salad or something.
  • 6 tablespoons honey
  • 5 tablespoons lime juice (1-2 large limes)
  • 1 tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 2 pounds chicken, cooked and shredded (3-4 boneless, skinless chicken breasts)
  • 8-10 fajita-size flour tortillas
  • 1 pound Monterey jack cheese, shredded
  • 16 ounces green enchilada sauce (like the Herdez brand)
  • 1 cup heavy cream, sour cream or half-and-half
  1. Whisk together the first four ingredients in a small bowl. Pour the marinade into a Ziploc bag (or other covered container) and toss with the shredded chicken. Refrigerate and let it marinate for at least 1/2 hour and up to 8 hours. Lightly grease a 9X13-inch pan with nonstick cooking spray and pour about 1/2 cup of the enchilada sauce on the bottom of the pan. Fill flour tortillas with chicken (reserving the leftover marinade) and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream (or sour cream/half-and-half) and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30-35 minutes until brown and crispy on top.