Cognitive Power

THOUGHTFUL THURSDAY

"COPOWER" YOUR WAY IN THE KITCHEN

My wife is a fantastic cook - a self professed "foodie".  She reads gourmet cookbooks from cover to cover, and has been known to have high butterfat, European style butter mailed to her directly from dairies in Wisconsin.  So when her weight started creeping up and her cholesterol topped 300, her doctor  told her it was time to get serious. 

But the thought of dieting made her go into grieving mode - she was making the NEGATIVE PREDICTION  that she would no longer be able to enjoy the foods she loved. 

So I went into my "sneaky but sincere" battle mode.  I made her some dishes that were healthier, but I didn't tell her about the changes I made in the recipes until after she tried them.  She's very particular - but she loved them!

Now she's learned to OPEN HER MIND to the possibility of good taste  without calorie and cholesterol carnage.  You can too!

Dr. Anderson's "Sneaky But Sincere" Pancakes

1/2 cup whole wheat pastry flour

1/2 cup brown rice flour

1/2 teaspoon salt

2 teaspoons honey

1/2 teaspoon baking powder

1 teaspoon baking soda

3/4 cup plain nonfat yogurt

1/4 nonfat milk - plus 1 Tablespoon extra if batter is too thick

1 large egg separated

2 Tablespoons olive oil (instead of butter - ha-ha!)

1 teaspoon vanilla

(Optional - 1-2 sliced bananas)

Mix the dry ingredients in a medium bowl. 

Mix the yogurt and milk in separate bowl.

Mix egg yolk and olive oil in another separate bowl, then stir into yogurt/milk mixture.

Dump wet ingredients into dry ingredients all at once, whisking until just mixed.

Beat egg whites with electric mixer until stiff peaks form when the beaters are removed.

Gently fold whipped egg whites into remaining batter mixture.

Heat griddle over medium-high heat. 

Brush griddle generously with canola or other cooking oil.

When water splashed on surface sizzles, pour about 1/4 cup of batter per pancake on griddle. (Smooth batter with spoon if batter is very thick.)

**(Optional: Immediately add 5-6 slices of banana to each pancake, then pour a few drops of batter over each banana slice - this keeps bananas from burning when you flip them over.)**

When bubbles appear on the surface of the pancakes - in about 2-3 minutes, flip the cakes and cook until remaining side is brown - estimate 1-2 minutes.

Makes about 8- three inch pancakes.

**Putting bananas in these pancakes makes them so sweet and confection-like, butter and syrup are like overkill.  My wife has eaten these 'on the go' from a napkin - without syrup or butter  - and she's HAPPY!  No more "food mourning!"

DALE J. ANDERSON, M.D.