How to make a light pancake dough?
Before diving into the heart of the subject, we must already understand what we hear by “light”. Do you want to eliminate the “fat” from your recipe? A feeling of lightness in the mouth? A result without sugar? Without lactose? Without gluten? Each question is its answer.
We want healthy pancakes!
First, you have to stop on an essential point. Crêpes can be healthy. Why and how? Simply because they can be prepared for three ingredients – namely flour, eggs, and milk – and that with this base, pancakes are not false friends. Obviously, if you enrich your recipe with sugar, melted butter, whole milk and rum, the story is different!
How to eliminate the “fat” from his recipe?
As explained previously, fat is not essential in the pancake dough, on the other hand, it will be used for cooking. The easy tip to avoid consuming excess fat is to oil your crepe maker using slightly absorbent paper soaked in oil. So we put the right dose in your pan. Also, in the dough, skimmed milk is promoted, or even a milk/water mixture to lighten everything.
Lightness in the mouth
The addition of beer in its dough is a good option to have this feeling of lightness in the mouth. That said, the addition of beer will necessarily be a little richer than water, but, once again, it all depends on the intention.
Light and sugar -free pancakes
Not putting sugar in your pancake dough is not a heresy, far from it, it makes it possible to prepare pancakes with a natural taste that will be garnished. The good idea? Garnish them with house compote prepared only with fruit, a much better jam option.
Lactose or gluten -free pancakes
Want to avoid animal milk in lactose -free pancakes? No worries, vegetable milk – almond, rice, hazelnut – is the ideal solution. And for gluten -free pancakes, many alternative flours – rice, millet, chestnut – exist. In addition to their health virtues, these ingredients also allow new flavors to pancakes, making them less “neutral”.
Good candlestick!