in Dessert Recipes

Low-calorie egg pancakes

updated

Spread the love

Ingredients for 1 servings:

  • 390 g wheat flour (type 405)
  • 4 eggs
  • 200 g buttermilk
  • 400 ml mineral water, carbonated
  • 1 pinch of salt
  • n. B. Sweetener, liquid

Instructions

Working time approx. 5 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Suitable for WW, for approx. 12 pieces

Whisk the eggs until frothy, then add the buttermilk, then the flour, and finally the mineral water, more or less to taste. Mix everything into a smooth batter, then cover and refrigerate for 30 minutes. This makes the batter more pliable and allows the flour to develop its adhesive properties. Fry the egg pancakes in a well-heated pan (I use heat setting 7 out of 9). If the pan is well coated, this works without oil. Top or spread as desired. The entire batter has approximately 1740 kcal. I get 12 egg pancakes, so that’s 145 kcal, or about 3 P.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Salad dressing with currant vinegar

Rhubarb and strawberry cake with meringue