Wednesday, January 16, 2019

Renal Ready Pancakes


Hello Darlings,

Let's bring a classic recipe up to date. Not only is this recipe renal diet ready, it is low sodium and low cholesterol ready as well
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I was craving pancakes this morning and like most things I eat lately I tend to think about what regular pancakes contains. The pancake recipe I had been using for decades is probably the same one most mothers and cooks are still using today. 

For my makeover recipe I omitted the egg yolk and the cow's milk, then substituted them with egg whites and rice milk. I also substituted the baking powder for a mixture of cream of tartar and baking soda to eliminate the monocalcium phosphate and the sodium aluminum sulfate, which are two of the main ingredients in regular baking powder.  

The recipe for the baking powder substitute is included in this article as a downloadable PDF.  It is a good substitute when baking food for a renal diet to reduce the phosphate, and there is no known pre-made phosphate free baking powder on the market as of yet. 

As for the taste of these pancakes, they were delicious with some homemade blueberry sauce, whip cream and a side of low sodium bacon. 


Renal Ready Pancakes

Ingredients

2 egg whites
1 1/8 cup all-purpose flour or whole wheat flour
1 tablespoon light brown sugar
1 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
3/4 cup rice milk, regular or unsweetened 
2 tablespoons vegetable oil (for this recipe I used Walnut oil
Unsalted butter or margarine

Directions 

In medium bowl, beat egg whites and oil with wire whisk until blended. Stir in remaining ingredients just until flour is moistened. Spray electric skillet or griddle with cooking spray. Heat to 350 degrees or if stove top skillet heat to medium-high. For each pancake, pour 1/4 cup batter onto skillet. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until golden brown. 

Well there you are another recipe makeover for those of us who need to consider what we eat.

Until next time,
    
       Chow, Darlings!





  



Tuesday, January 1, 2019

Evelyn's Air Fried Cornbread


Happy New Years Everyone!

Today is the first day of 2019, and I just wanted to add my final update to my air fried cornbread recipe.

As I stated when I updated my muffin recipe. I eliminated the egg yolk, dropped the cow's milk and increased the sugar content.  Each of the items that was dropped was in turn substituted with ingredients more suitable for my renal diet. However, with this final update, I was more concern with  the moistness of the cornbread as the other recipe left it and the muffins, drier than I cared to eat.

To correct this dryness I dropped the vegetable oil and added unsalted butter in its place. The results were as I hoped. The cornbread was moister and the unsalted butter added the rich homemade flavor that we are use to eating. 

If you do not have a Big Boss air fryer, I am not sure if this recipe will work for you. However it should be easy to modified it for your own air fryer with some practice, or you can try baking it in your regular oven.

Air Fried Cornbread

Ingredients
  • 2 egg whites
  • 1 cup Martha White® Self-Rising Enriched White Corn Meal Mix
  • 3/4 teaspoon sugar
  • 3/4 cup sweet rice milk
  • 1 1/2 tablespoon melted unsalted butter
Instructions
  1. Mix all of the ingredients together.
  2. Then pour the Cornbread mix into a six inch greased Cornbread pan, and air fry at 320 degrees, for 11 - 12  minutes.
As recipes goes, this recipe is an adaptation of Martha White® Self-Rising Enriched White Corn Meal Mix original cornbread recipe, which is found of the back of the corn meal mix bag. From that recipe to my personal changes this recipe has come a long way.

As always, enjoy.

And until next, Chow! Darlings!
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