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Best Swedish pancakes
Put a European twist on breakfast
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These are the best Swedish pancakes I’ve ever tasted.
To make them lighter, and healthier, I tossed out half of the egg yolks (since the fluffiness comes from the egg whites and not the egg yolks), replaced half of the flour with whole-wheat flour, and used fat-free sour cream and low-fat milk. These lightened pancakes are then cooked in a nonstick frying pan or skillet coated lightly with canola cooking oil. Serve them with light jam, preserves, or fresh fruit and powdered sugar.
Best Swedish Pancakes
Original recipe contains 379 calories, 21 grams fat, 6 grams saturated fat, 271 mg cholesterol,
and only 1 gram fiber per serving.
 4  large eggs, separated
  (higher omega-3 eggs if available)
 1⁄4  cup egg substitute
 2  tablespoons granulated sugar
 3  tablespoons fat-free sour cream
 1⁄2  cup whole-wheat pastry flour
  (or whole-wheat flour)
 1⁄2  cup unbleached white flour
 1⁄2  teaspoon salt
 1⁄2  teaspoon ground cinnamon
 1  cup 1% milk
 1⁄4  teaspoon vanilla extract (optional)
  Canola cooking oil
1. Add egg whites to mixing bowl and beat until soft peaks form. Spoon into another bowl and set aside.
2. In the mixing bowl (the one you just spooned the egg whites out of), add 2 egg yolks and the egg substitute and beat until the yolks are thick and creamy; then beat in the sugar and sour cream. Add flours, salt, and cinnamon to a
2-cup measure and stir together with a fork.
3. Add half of the flour mixture and half of the milk to the egg yolk mixture, beating on low until combined. Then beat in the remaining flour mixture and milk. Fold the egg whites into the batter.
4. Heat a nonstick skillet or griddle to medium-high heat. Lightly brush with canola cooking oil and spoon batter by full tablespoons, leaving some space in between the pancakes. Spread the batter into a circle by tapping the measuring spoon against the skillet a few times in the center of the pancake. When bubbles appear and bottoms have browned, flip pancakes. Remove to a serving plate, and repeat the process.
SERVINGS: Makes about 4 servings (at least 10 mini pancakes each). PER SERVING: 153 calories, 4 g total fat
(1 g saturated fat), 11 g protein, 34 g carbohydrate, 110 mg
cholesterol, 398 mg sodium, 2 g fiber.

Elaine Magee, M.P.H., R.D., is nationally known as the Recipe Doctor and is the author of 25 books
on nutrition and healthy cooking, including Tell Me What to Eat If I Have Diabetes and her newest
cookbook, Comfort Food Makeovers. Magee is also a nutrition expert for WebMD.

Rx
for
change
egg whites
fat-free
sour cream
whole-wheat flour
1% milk

 


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