Pancakes are very thin cakes made of batter for pancakes, fried in a pan, stuffed and wrapped in a variety of ways. The most popular are spinach pancakes and cheese pancakes. American pancakes, i.e. pancakes, which are slightly different from those well-known to us, are also popular. Check how many calories the pancakes have, what are their nutritional values ​​and whether they are he althy.

Contents:

  1. Pancakes - types of pancakes and ingredients
  2. Pancakes - recipe. How to make pancakes?
  3. Pancakes with spinach - calories
  4. Pancakes - are the pancakes he althy?
  5. Pancakes with cheese - nutritional values ​​
  6. Pancakes - dietary pancakes
  7. American pancakes - calories
  8. Pancakes - gluten-free pancakes

Pancakeswere first prepared in antiquity, both in Europe and in China. Italians claim that pancakes were eaten by the ancient Romans as a substitute for bread.

Then they reached France thanks to Catherine de Medici, who married the king of France and prepared this dish there. Other sources say that the Chinese were the first to prepare them from rice dough and vegetables, and then they reached the Middle East and Europe.

Pancakes - types of pancakes and ingredients

Traditional pancake dough is made from wheat flour, milk and eggs. However, this provision is modified, depending on the country it is distinguished by:

  • French pancakes (crêpes) - made of wheat flour, milk, butter and eggs. Sometimes beer or cider is also added to the dough. Pancakes are most often served with sugar and lemon juice, jam and burning bitter orange liqueur
  • Italian pancakes (crespelle) -Crepes doughis prepared on the same basis as for French pancakes. However, these are usually served s alty with ricotta, vegetables and meat. Pancakes with spinach are very popular. Italian crespelle is often baked with béchamel
  • blinis - they are characteristic of Russia and Ukraine. Apart from wheat flour, milk, butter and eggs, yeast is added to the dough to make them fluff. Additionally, in1/2 wheat flour is replaced with buckwheat flour. Pancakes are most often served with sour cream or caviar
  • American pancakes (pancakes, pancakes, pancakes) - pancakes prepared from a thick pancake dough to which baking powder or baking soda is added. Pancakes are plump, soft and small. Most often, maple syrup, peanut butter, fruit, melted butter with honey are used as additives. Pancakes are eaten primarily for breakfast
  • Dutch pancakes - they are similar to American pancakes. They are prepared with the addition of yeast or baking powder, but they are much smaller than pancakes. They are most often served with powdered sugar, butter or fruit glaze. They are also prepared in a savory version, e.g. with bacon, ham, mushrooms
  • Egyptian pancakes - baking powder or yeast are used to prepare them. Pancakes are fried only on one side, then the stuffing is put on them, the whole thing is folded and glued with water, then deep-fried and dipped in sweet syrup
  • Scandinavian pancakes - they are similar to French and Italian pancakes. They are usually served with jam, whipped cream or ice cream

Sparkling water is also added to traditional pancake dough for delicacy. Another version of pancakes are croquettes with dry stuffing and coating.

Pancakes - recipe. How to make pancakes?

Worth knowing

Pancakes with spinach and feta cheese - calories, nutritional values ​​(per 100 g)

Caloric value - 150 kcal Protein - 6.8 g Fat - 7.1 g

- saturated fatty acids - 2.2 g - monounsaturated fatty acids - 3.0 g - polyunsaturated fatty acids - 1.4 g

Cholesterol - 30.0 g Carbohydrates - 16.3 g Fiber - 1.3 g

Minerals(% of RDA for an adult)

Calcium - 127.9 mg (13%) Sodium - 182.0 mg (12%) Phosphorus - 98.2 mg (14%) Potassium - 135.1 mg (4%) Iron - 1.2 mg (12%) Magnesium - 23.3 mg (6%) Zinc - 0.75 mg (7%) Copper - 0.07 mg (8%)

Vitamins

Vitamin B1 - 0.07 mg (5%) Vitamin B2 - 0.165 mg (13%) Vitamin B6 - 0.11 mg (8%) Niacin - 0.38 mg (2%) Vitamin B12 - 0 , 3 µg (13%) Folate - 73.9 µg (18%) Vitamin C - 15.9 mg (18%) Vitamin A - 34.1 µg (4%) Vitamin D - 0.15 µg (1%)

Nutritional value: own study,% of the recommended daily intake based on the IŻŻ Nutrition Standards, 2022

Pancakes - are the pancakes he althy?

Pancakes are a dish that, depending on the method of preparation, may have different calorific values. The lowest calorie pancakes arespinach and feta cheese.

Sweet pancakes are characterized by a higher calorific value. Those with whipped cream and ice cream will be especially caloric.

100 grams of pancakes cover the daily requirement for an adult for vitamins and minerals only from a few to a dozen or so percent.

Pancakes with spinach and feta cheese contain a higher content of iron and vitamin C than other types, while American pancakes contain more B vitamins.

Unfortunately, consuming traditional pancakes too often may contribute to an increased risk of overweight and obesity, as well as heart disease, and too frequent consumption of sweet pancakes has an adverse effect on blood glucose levels.

However, pancakes prepared in the dietary version, using whole grain flour and he althy additives, can be included in the diet. They will be a filling and he althy dish.

Worth knowing

Pancakes with cheese - calories, nutritional values ​​(per 100 g)

Caloric value - 242 kcal Protein - 10.2 g Fat - 10.3 g

- saturated fatty acids - 5.8 g - monounsaturated fatty acids - 3.32 g - polyunsaturated fatty acids - 0.48 g

Cholesterol - 71.0 g Carbohydrates - 27.3 g Fiber - 0.4 g

Minerals(% of RDA for an adult)

Calcium - 60.0 mg (6%) Sodium - 39.0 mg (3%) Phosphorus - 129.0 mg (18%) Potassium - 94.0 mg (3%) Iron - 0.5 mg (5%) Magnesium - 8.0 mg (2%) Zinc - 0.71 mg (6%) Copper - 0.04 mg (4%)

Vitamins

Vitamin B1 - 0.039 mg (3%) Vitamin B2 - 0.235 mg (18%) Vitamin B6 - 0.05 mg (4%) Niacin - 0.25 mg (2%) Vitamin B12 - 0.52 µg (2%) Folates - 21.2 µg (5%) Vitamin C - 0.1 mg (0.1%) Vitamin A - 88.0 µg (10%) Vitamin D - 0.32 µg (2%)

Nutritional value: IŻŻ database,% of the recommended daily intake based on IŻŻ Nutrition Standards, 2022

Pancakes - dietary pancakes

Pancakes can be prepared in a dietary version. Instead of wheat flour, whole grain flour or buckwheat flour will work well, thanks to which the pancakes will be richer in minerals and fiber.

You can also omit milk and instead add only water or use milk and water in a ratio of 1: 1.

Milk-free pancakes can be prepared using only sparkling water or use soy milk, coconut milk or almond milk as a milk substitute.

In addition, pancakes can be made without eggs. Pancakes without eggs are a great alternative for people who, for some reason, cannot eat them. The ingredients for the pancake batter are the same, onlyyou omit the eggs and add sparkling mineral water in the same amount as the milk.

After preparing the dough, let it rest for a few minutes, so that it gets the right consistency.

As additions to dietary pancakes, you can use homemade preserves, fresh fruit, and replace the cream for pouring with yogurt or prepare dry diet stuffing, e.g. vegetable, hummus.

Worth knowing

American pancakes - calories, nutritional values ​​(per 100 g)

Caloric value - 227 kcal Protein - 6.4 g Fat - 9.7 g - saturated fatty acids - 2.12 g - monounsaturated fatty acids - 2.47 g - polyunsaturated fatty acids - 4.45 g

Cholesterol - 59.0 g Carbohydrates - 28.3 g Fiber - 2.6 g

Minerals(% of RDA for an adult)

Calcium - 219.0 mg (22%) Sodium - 439.0 mg (29%) Phosphorus - 159.0 mg (23%) Potassium - 132.0 mg (4%) Iron - 1.8 mg (18%) Magnesium - 16.0 mg (4%) Zinc - 0.56 mg (5%) Copper - 0.05 mg (6%)

Vitamins

Vitamin B1 - 0.201 mg (15%) Vitamin B2 - 0.281 mg (22%) Vitamin B6 - 0.046 mg (4%) Niacin - 1.57 mg (10%) Vitamin B12 - 0.22 µg ( 9%) Folates - 38.0 µg (10%) Vitamin C - 0.3 mg (0.3%) Vitamin A - 53.0 µg (6%)

Nutritional Value: USDA,% Daily Recommended Amount based on IŻŻ Nutrition Standards, 2022

Pancakes - gluten-free pancakes

In the case of gluten-free pancakes, buckwheat flour, millet flour, corn flour or chickpea flour will be the perfect basis for the dough. You can also use a combination of buckwheat flour, corn flour and potato starch, or use millet or buckwheat.

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