3/8/2023 0 Comments Eggy pancakesIf you love pancakes, I would make them with any pancake recipe you like, and enhance your protein intake from other food items. ![]() You will get less flavor but more textural change from using just whites. ![]() However, as you have already discovered, the egg is not completely essential to the pancake, which basically a griddled quick bread, and can easily get all of the structure it needs from the gelatinization of the starch from the flour.Īdding lots more eggs would start to move you into custard or quiche-like territory, where the product would have a lot more egg flavor, and start to take on a more scrambled-egg type texture depending on how far you go. This will add structure to the pancake, some eggy flavor and richness, and perhaps somewhat mitigate the danger of toughening the pancake through over mixing, by inhibiting gluten formation (mostly due to the fat and lecithin from the yolk). ![]() It contributes soem fat and emulsifiers from the yolk, some water, and a bunch of protein (mostly from the whites). So the question is, what does the egg do in a pancake recipe? There are some pancake recipes with no egg at all. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.This answer assumes the US-type of pancake. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. The data is calculated through an online nutritional calculator,. Nutritional information is offered as a courtesy and should not be construed as a guarantee. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. This website is written and produced for informational purposes only. Bake in a 375☏ oven for about 8 to 10 minutes, or until hot. To reheat, place them in a single layer on a baking sheet and cover with foil. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together.
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