Got to Cook! Do You Have the Basics?
With a stay at home order in effect, it’s a great time to pull out those pots and pans and start cooking. Planning meals is a lot easier when you have the right staples on hand. With the right basics, you’ll be ready to put a healthy meal on the table in no time, and possibly worry less about what is not available on your local grocery store shelves.
Use the list below to give your pantry, refrigerator and freezer a makeover to make sure you have the right staples for your kitchen. Before you go to the grocery store, check your pantry for the basics you already have to avoid unnecessary expenses.
Can't find your favorite pancake mix in the store right now? Use this recipe to whip up these homemade pancakes!
Ingredients
- 1 1/2 cups flour*
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 container vanilla low-fat yogurt (6 ounces)
- 3/4 cup water
- 3 tablespoons oil**
*Healthy Options: Try using whole wheat flour instead of white flour. Whole wheat flour adds a nutty flavor and texture to these great-tasting pancakes.
**Canola oil can be used as a healthier oil option. Adding fresh fruit like strawberries can be a great substitute for syrup.
Directions
- Heat griddle to 375 degrees Fahrenheit or heat a 12-inch skillet over medium heat. Grease with oil if necessary (or spray with cooking spray before heating).
- In large bowl, mix flour, sugar, baking powder, baking soda and salt; set aside.
- In medium bowl, beat eggs, vanilla yogurt, water and oil with egg beater or wire whisk until well blended.
- Pour egg mixture all at once into flour mixture; stir until moistened.
- For each pancake, pour slightly less than 1/4 cup batter from a cup or pitcher onto hot griddle. Cook pancakes 1 to 2 minutes or until bubbly on top and puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
Source: https://www.choosemyplate.gov/recipes/myplate-cnpp/whole-grain-strawberry-pancakes
For more information
Contact Carinthia Cherry, Ph.D., nutrition specialist, at cacherry@ncat.edu.
