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Many of the older cookbooks out there nowadays include a lot of recipes that call for cooking with lard, shortening, or butter. Cooking with these unhealthy materials is not ideal, especially with all the new information that we have learned about cholesterol and trans-fats. I was digging through an old Better Homes and Garden New Cook Book, and found a pancake recipe. This is one of our family classic cookbooks. It was published in 1968, so a few things have changed since then. I wanted to take the recipe that was in that old cookbook and see if I could modify it so that it could reflect what we know now about healthy cooking and eating. This recipe will allow you to make a healthy pancake batter, but can also be used for waffles. The first substitution I made was by changing the white flour to whole wheat flour. I also switched the processed white sugar for pure honey. I then dropped the amount of salt from a teaspoon to a pinch. The pancakes called for oat bran cereal, which is a definite good fit for what I was trying to accomplish with this recipe. I replaced the two eggs with organic egg whites without any cholesterol. To get the right amount of eggs into the batter, I used the equivalent of 4 eggs whites. The last substitution that I made was using an omega-3 enriched margarine instead of butter. Needless to say, the pancakes turned out fantastic. Instead of a butter, cream or syrup topping, I served them with organic blueberries and yogurt. They had just the right mix of fluffiness and density that comes with whole wheat (so they were plenty filling). You can try taking any recipe and making substitutions just like I did to make your recipes more healthy. Go to beautifulwisdom.com for other informative articles and helpful tips.
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