How to Make Healthy Pancakes

Pancakes are popular breakfast fare, and for good reason: Haferbrot They’re easy to make and don’t require any special equipment. The batter’s ingredients can include eggs, milk, flour, sugar or baking powder, as well as sweet or savory fillings such as blueberries, strawberries, bananas, chocolate chips or cheese.

But they can also be calorie-dense, high in fat and loaded with added sugar. The carbs in pancakes help fuel the body, making them a source of energy, but they also contribute to weight gain and obesity.

To keep pancakes healthy, skip the butter and syrup; opt for nutrient-rich toppings like fresh fruit or whole-wheat cereal. If you’re a heavy eater, choose whole-wheat pancakes instead of white flour to provide fiber and stabilize blood sugar levels.

In order to get the most out of your pancakes, it’s important to measure all the dry ingredients correctly. This includes the flour, sugar, salt and baking powder. Avoid mismeasurement because overmixing the mixture can cause a tough, overcooked product.

Combine dry ingredients in a large bowl, whisking to combine them. Let the batter rest for 10 minutes before continuing. This will allow the flour to hydrate fully and the baking powder to activate.

Then, whisk in the milk and egg. When the batter is combined, it should be thick but still pourable. Overmixing the mixture will develop gluten in the flour, which will make your pancakes rubbery and hard.

Once the mixture is smooth, add the melted butter and stir to combine. You should be able to see no floury bits remaining in the batter.

To cook the pancakes, heat a non-stick skillet or griddle over medium heat. When the oil shimmers or the butter foam subsides, pour about 1/4 cup of batter onto two to four spots on the skillet. Then, cook until bubbles rise to the surface and the bottoms of the pancakes brown. When they’re cooked through, flip them and cook the other side.

If you prefer, sprinkle the top of the pancakes with a few nuts or berries before serving. They’ll add an extra punch of flavor.

Don’t overmix the mixture; do it only until a few lumps remain. Too much mixing will knock out those little air pockets that keep pancakes fluffy and light.

When you pour the batter on the hot griddle or skillet, it should spread out evenly and come to a thin layer over the pan’s surface. That’s a sign that your mixture is ready to cook.

Once they’re cooking, you can use a thin, wide spatula to turn your pancakes and cook the other side. When the other side is golden and cooked through, transfer the pancakes to a plate and serve immediately.

You can also store leftover pancakes in an airtight container in the refrigerator for up to a week. Just be sure to remove them from the refrigerator before you plan on eating them so they don’t get too soggy.

You can also eat your pancakes stuffed with a variety of sweet or savory toppings, such as jam, cream, cheese, ground walnuts and chocolates. Some people even fry the pancakes to add some crunch.

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