Pancakes, pancakes, pancakes, egg buffers, pancakes, or – American – pancakes, depending on the region, have long been part of the mother's repertoire of fast-paced children. Learn how to make a popular vitamin-rich pastry and low in calories here.
Pancakes in different variations
Sweet pancake is probably the most famous way to prepare pancakes. But they are also cordial variants in Germany. In northern and central German regions, especially in Altmark, common pancakes are eaten with green bean stew. In Swabia, pancakes are often cut into thin strips and used to supplement sour pancake soup.
There are also many variants of classic German pancakes internationally. The Austrian version, for example, is the Kaiserschmarrn, in which the dough is split into a saucepan and constantly gently rolled. In the US, they call it pancake and they like to make it thicker and smaller.
Real Russian Blinias are made from yeast, buckwheat flour or porridge and water. A popular addition is quark, minced meat, fish or caviar.
Dutch poffertjes are only about the size of a coin and are offered with lots of powdered sugar and pieces of butter.
Classic dough recipe
Lastly, it doesn’t matter if the pancake is served flat on a plate, rolled or cut into pieces. Allowed is that which rejoices. Pancakes are not only simple and quick, but in most cases you even have all the ingredients for a classic manure at home. For four people you need:
- 100 g of flour
- 0.2 l milk
- 2 eggs
- 1 yolk
- 1 pinch of salt or 20 g of sugar
- 1 tablespoon vegetable oil
Pancake batter is prepared according to this recipe in just a few minutes. Sift the flour into a bowl until it is no longer lumpy and mix until smooth with milk, egg and egg yolk. For a hearty paste, add a pinch of salt, for a sweet paste, add sugar.
Grease the dough 15 minutes before baking and cook it in portions in a pan. The pan should be coated to prevent the dough from wrapping.
How big are pancakes?
The golden yellow pancakes awaken with many childhood memories. If you didn't care about the calories and nutritional value of delicious pancakes, you should ask yourself, as an adult, how healthy pancakes are.
Simply put, the less sugar you add to the dough, the healthier it is. If you still prefer, sweet, but refrain from refined sugar but resort to alternative sweeteners.
Pour the fruit into the dough
Whether a pancake is a sweet main course, hearty dish or dessert, depends on the ingredients and dressing. If you want to eat a low calorie diet and rich in vitamins, you should not distribute nutella, sugar and cinnamon or marmalade on pancakes. Make pancakes with fresh fruit.
It's especially tasty: Add some fruit like blueberries or apple slices to the batter and bake. also homemade apple puree As a stuffing, the dish is naturally sweetened and is well received by the children.
More nutrients in flour than flour
The choice of flour is also crucial for the nutrient content of the egg cake. Whole wheat flour is generally healthier than light flour, but it also lasts longer. Anyone who has or does not want gluten-free Wheat Flour Alternatives. Corn or buckwheat flour can be substituted for wheat flour.
Buckwheat flour also contains a lot of protein, B-group vitamins and lecithin and is especially easy to digest. An overview of the different varieties of flour used in pancake preparation, you can find it here,
Use a well coated pan
The question remains about calories. Do you go from a pastry like a pancake? No, because without overflow, 100 grams of pancakes come in at 227 kilocalories and a fat content of 10 grams. For comparison, 100 grams of bread has 310 kilocalories, but only 6 grams of fat.
When baking eggs, you can save fat when using a coated pan. A few drops of cooking oil, margarine or some butter is enough to prevent the cake.
Swaying or rather thin
The higher the percentage of milk in the dough, the easier it is to bake the pancake very thin. If you like pancakes to be thicker and flakier, you should first separate the eggs, beat the egg whites until they are foamy, then carefully lift them under the dough. Baking soda also adds pancakes, as you know it from American pancakes.
Alternatively, carbonated mineral water may be used instead of milk. This also allows loose dough and is a suitable substitute for lactose intolerant milk.
If you want to avoid animal products with your pancakes, you can try the following recipe:
- 100 ml almond, oat or cashew drink
- 100 ml of carbonated water
- 80 g of integral flour – alternatively also wheat flour or coconut flour
- 2 tablespoons agave or maple syrup
- vanilla sugar
- Linseed oil for grease.
Preparation takes place as with classic recipes.