Let’s make wholesome German Pancakes using only whole wheat flour, eggs and milk. This quick and easy to make recipe is perfect for breakfast, lunch and dinner and can be enjoyed with sweet and savory toppings. (See recipe notes for more on that.)
200mlmilkany low fat or non-dairy milk of choice works well here (½ + ⅓ cups)
2eggs *
80gwhole wheat flour(½ cup + 1 tsp)
for baking
2teaspoonvegetable oil
Anleitungen
Pancake Batter
In a bowl, add the eggs and milk and whisk briefly until they are combined. Sift in the flour and whisk until the batter is lump free. Set aside for 10 minutes to allow the batter to swell.
Bake the Pancakes
Heat up a non-stick pan over medium heat. In a small bowl, add the oil, dip a silicon brush in it and use it to grease the pan.
Pour ⅙ of the batter into the pan and spread it evenly by moving the pan in a few circular motions. Let the batter cook until bubbles start to form on the surface and the edges look set. Then carefully flip the pancake with a spatula and let them cook for another minute or so.
Remove the pancake from the pan and repeat the process until the batter is used up.
Notizen
*If all you have is one egg, you can prepare the batter the same way as above. The pancakes will just be a little thicker and you will only get four to five pieces out the batter. Ideas for healthy pancake toppings:
Cinnamon and applesauce
Apple slices baked into the pancake batter (or other fruit of choice and season).
Cinnamon and a fruit compote of your choice (homemade or store-bought)
Greek yogurt and jam
Greek yogurt and warm berries (e.g. a frozen berry mixture defrosted in the microwave)
Ham and cheese – to ensure the cheese melts, add the toppings after flipping the pancake. Then fold the pancake and cook it from both sides for another 30 seconds to allow the cheese to melt.