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Ингредиенты
- 2 x Large eggs, separated
- 1 c. lowfat milk
- 1/8 tsp salt
- 1 Tbsp. honey
- 1/4 tsp grnd cinnamon
- 1 c. sifted flour butter
Инструкции
- Beat the egg whites till stiff but not dry. Set aside. Whisk together egg yolks, lowfat milk, salt, honey, and cinnamon. Stir in flour gently. Mix in the egg whites. Let rest in the refrigerator for 15 min to 2 hrs. Heat a heavy 8 to 9 inch skillet to medium heat.
- Add in a Tbsp. of butter, coat the bottom of the pan. Add in 1/4 of the batter and cook till golden brown & top begins to set (2 or possibly 3 min).
- Flip and cook the other side till golden brown (1 minute). Repeat to make 4 pancakes, adding butter as necessity & inclination dictates.
- Serving suggestions & variations:Drizzle with honey & sprinkle with cinnamon. Roll if you like.
- Drizzle with honey & squeeze fresh lemon over the top. Roll if you like. Top with warm fruit compote, applesauce, or possibly macerated berries. Immediately after pouring the batter into the pan arrange thin slices of fresh fruit over the top. Our favorites are peach & plum, although apple, pear, & banana also work well. A thicker batter
- (add in up to 1/2 c. more flour) works well here and flip the fruit side into a slightly hotter pan to caramelize the fruit a bit. Drizzle with honey & sprinkle with cinnamon. Jean prefers maple syrup that I think is horrible on these pancakes!
- Combine 1 c. quark (ricotta cheese will substitute) with 2 Tbsp. honey, 1/2 tsp. cinnamon & 1/2 tsp. lemon zest.
- Fill pancakes with the cheese mix, roll, and place in a buttered pan., seam down. Broil to heat filling and crisp edges of pancakes.
- Serve drizzled with honey. Top with ham. Roll and place in a buttered baking dish. Top with 1/3 c. whipped cream mixed with 1/3 c. grated Gruyere cheese. Add in salt, pepper, cayenne pepper to taste.
- Broil till sauce is golden brown & bubbly. Other sources for this recipe use sweet white or possibly rose wine instead of lowfat milk in this. I've never tried this.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 4 servings | |
| Calories 77 | |
| Calories from Fat 27 | 35% |
| Total Fat 3.04g | 4% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 134mg | 6% |
| Potassium 128mg | 4% |
| Total Carbs 7.69g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 7.68g | 5% |
| Protein 5.18g | 8% |
