Are Pancakes Fattening,
Reducing the fat content and calories in a pancake is possible if you make pancakes from scratch instead of from a mix. Traditional pancakes are made with all-purpose flour, a refined grain. Refined or fast-digesting carbohydrates are quickly absorbed into your bloodstream, causing a surge in blood sugar and a large production of insulin.
Milk and buttermilk are the primary liquid ingredients in pancakes. Full fat milk, reduced fat milk, skim milk, buttermilk and low-fat buttermilk may be incorporated. One cup of skim milk has practically half the calories of full fat milk and no fat compared to the 8 g of fat and 150 calories in whole milk. One cup of reduced fat milk has 130 calories and 5 g of fat.
The difference between regular buttermilk and reduced fat buttermilk is only 10 calories and 2 g of fat per 1 cup. Milk and buttermilk enhance the flavor and color of your cooked pancakes. It helps develop a fine, tender crumb and strengthens the egg proteins in your pancakes so they remain fluffy once cooked. Buttermilk also leavens your batter, creating a higher rising pancake.
Pancake recipes are alterable to decrease the calorie and fat content. Make one small change in your recipe, noting the differences in the outcome of the cooked hotcake. Make additional adjustments to your liking every time you mix a batch. If you want to reduce calories, replace half the volume of whole milk with skim milk. You can also replace one whole egg with two egg whites or ¼-cup of an egg substitute.
One whole egg has 75 calories and 6 g of fat, while one egg white contains 17 calories with no fat. Egg substitutes have about 30 calories per ¼-cup with no fat. Pancake batters include a small amount of sugar, which you may reduce by only one-quarter of the measurement; one teaspoon of sugar has 16 calories and no fat. Lose Weight. Feel Great! AGE lbs. WEIGHT ft. Healthy Pancake Toppers How to Keep Pancakes from Sticking How to Store Pancakes Are Pancakes Healthy, Stomachaches From Eating Pancake Mix Nutrition Information for Cracker Barrel's Blueberry Pancakes Pancake Nutritional Facts Nutritional Values of Waffles vs.
The batter comes together like standard pancake or muffin batter in 5 minutes flat. A bowl of dry ingredients and a bowl of wet. Pour the wet over the dry, stir, pour into a pan, and bake. No mixer, nothing complicated or fussy. The cake is like a good muffin or pancake should be. Light, soft, fluffy, and tender with just enough density to give it some heft and dimension, with a springiness to it that I loved.
I loathe dry cake and muffins so I used both buttermilk, sour cream, and oil to keep it moist. And boy, it’s falling apart soft and moist. That could also have something to do with the abundance of blueberries. They’re juicy and add so much moisture. They sank a little, but I don’t mind blue walls at the bottom of my cake. A trick to prevent sinking is to roll them through flour before folding them into the batter.
However, with this cake, it’s thinner and I used a ton, so they’re bound to be near the base, no matter what tricks are used. I used frozen blueberries because I’m cheap and don’t bake with fresh. I save those for eating and bake with frozen. When baking with frozen blueberries, add them into the batter frozen because they’ll run and bleed less than if you thaw them first.
The baking time listed reflects using ice cold, frozen berries. If you’re using fresh, the baking time could, and likely will be, dramatically less. This is definitely a recipe where you should watch your cake, not the clock. Bake until it’s done. I’m so glad I decided not to make muffins or babysit pancakes and made this cake instead.
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