Pancakes, pancakes, pancakes, egg buffers, pancakes or – American – pancakes, depending on the region, have long been part of the repertoire of mothers of fast children. How to Make the Popular Vitamin and Low Calorie Pastry Learn Here.
Pancakes in different variations
Sweet pancake is probably the most famous way to make pancakes. But there are also heart options in Germany. In the regions of North and Central Germany, especially Altmark, there are often abundant pancakes along with stew with green beans. In Swabia, pancakes are often cut into thin strips and used as a savory pancake insert.
There are also many international variants of the classic German pancake. An Austrian version is, for example, the Kaiserschmarrn, in which the dough is split into a pan and turned over repeatedly. In the US, they are called pancakes, and they like to make themselves thicker and smaller.
Real Russian Pancake is made with yeast, buckwheat flour or semolina and water. Popular side dishes are quark, mince, fish or caviar.
The Dutch poffertjes are only about the size of a coin and are served with lots of powdered sugar and chunks of butter.
Classic dough recipe
In the end, it doesn't matter if the pancake is served flat on a platter, rolled up or sliced. What pleases is allowed. Pancakes are not only easy and quick to make, in most cases you even have all the ingredients for a classic staple at home. For four people you need:
- 100 g flour
- 0,2 l milk
- 2 eggs
- 1 egg yolk
- 1 pinch of salt or 20 g of sugar
- 1 tablespoon vegetable oil
Pancake dough is cooked according to this recipe in just a few minutes. Sift the flour into a bowl so that there are no lumps later and mix until smooth with milk, eggs and egg yolk. For copious dough add a pinch of salt, for sweet dough add sugar.
Bake the dough for 15 minutes before baking and cook in portions. The pan should be covered to prevent the dough from sticking.
How healthy are pancakes really?
The golden yellow pancakes awaken with many memories from childhood. If you have not been interested in the calories and nutritional value of delicious pancakes, you have to ask yourself how grown up healthy pancakes are.
Simply put, the less sugar you add to the dough, the healthier it gets. If you still like sweet but refrain from refined sugar, but you should resort to alternative sweeteners.
Bake fruits in the dough
Whether the pancake is a sweet main course, a hearty dish or dessert, depends on the ingredients and garnish. If you want to eat a low-calorie and vitamin-rich diet, you do not have to distribute Nutella, sugar and cinnamon or jam on a pancake. Garnish with fresh fruit pancakes.
Especially tasty: Add some fruit like blueberries or apples to the dough and bake. also homemade apple sauce As a side dish, the dish is naturally sweetened and well received by children.
More nutrients in whole grain flour
The choice of flour is also crucial for the nutrient content of the egg cake. Whole grain cereals are basically healthier than light flour, but they also make it longer lasting. Anyone who has or does not want gluten free, gluten free alternatives to wheat flour are offered. With corn or buckwheat flour you can replace wheat flour.
Buckwheat flour also contains many proteins, B-group vitamins and lecithin and is especially easy to digest. An overview of the different types of flour used for making pancakes, you can find it here,
Use a well covered tray
The question remains about calories. Are you coming from a cake like a pancake? No, because without garnish, 100 grams of pancakes come to 227 kilocalories and 10 grams of fat. For comparison, in 100 grams of bread there are 310 kilocalories, but only 6 grams of fat.
When baking an egg cake you can save fat when using a covered pan. A few drops of cooking oil, margarine or a little butter are enough to prevent it from sticking.
Fluffy or rather thin
The higher the percentage of milk in the dough, the easier it is to bake the pancake very thin. If you prefer pancakes to be denser and more fluffy, you must first separate the eggs, beat the proteins to a foam and then gently lift them under the dough. Bread soda leaves pancakes in addition, as you know it from American pancakes.
Alternatively, carbonated mineral water may be used instead of milk. It also provides loose dough and is a suitable lactose intolerant milk substitute.
If you want to avoid animal products with your pancakes, you can try the following recipe:
- 100 ml of almond, oat or cashew drink
- 100 ml of carbonated water
- 80g wholegrain flour – alternatively wheat flour or coconut flour
- 2 tbsp agave syrup or maple syrup
- vanilla sugar
- Flaxseed oil for fats.
The preparation takes place as with classic recipes.