Pancakes are a simple dish that will help out at all times. They are good for breakfast and dinner, and for a festive feast, and for a dessert table. And if you change the composition of the ingredients all the time, then you can constantly feast on their new taste.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Many people mistakenly think that pancakes are unhealthy food. However, this is not at all the case. They are 100% healthy and as healthy as possible, while retaining their amazing taste. In this review, I will tell you how to make the healthiest pancakes with rye flour and beetroot broth. Rye baked goods have a completely different amazing taste than wheat baked goods. It has a completely different taste, texture and consistency. Plus, it's healthier than classic pancakes. Rye flour is rich in amino acids, a lot of useful vitamins and fiber. Therefore, rye flour pancakes are very useful and suitable for dietary nutrition.
I think everyone knows about the benefits of beet broth firsthand. Beetroot normalizes the digestive tract, is included in the dietary menu, saturates well, contains many vitamins and minerals irreplaceable for the body. Well, in a duet with rye flour, pancakes are doubly useful. They are so thin and delicate, ruddy and more "dark" with a pleasant brownish-burgundy tint. They can be served with any sauces, both sweet and savory. They also go well with many savory fillings. You can make rolls, rolls and cakes from them. Prepare delicate, tasty and healthy pancakes, I am sure that you will definitely like them.
- Caloric content per 100 g - 166 kcal.
- Servings - 20
- Cooking time - 30-40 minutes
Ingredients:
- Beet broth - 2 tbsp.
- Rye flour - 0.5 tbsp.
- Wheat flour - 0.5 tbsp.
- Eggs - 1 pc.
- Vegetable oil - 2 tablespoons
- Sugar - 3-5 tablespoons or to taste
- Salt - a pinch
Cooking pancakes with beet broth and rye flour
1. Pour the beetroot broth into a mixing bowl. Pour in vegetable oil, beat in eggs, add salt and sugar.
2. Stir the liquid components well until they become homogeneous. To do this, use a whisk, blender or mixer.
3. Pour flour into the dough: wheat and rye. Better if you sift them through a sieve so that they are enriched with oxygen. This will add more tenderness to the product.
4. Again, using a whisk or blender, knead the dough until smooth so that there is not a single lump in it.
5. Place the pan on the stove and heat well. Lubricate its surface with a piece of bacon so that the first pancake does not turn out "lumpy". Use a ladle to scoop a portion of the dough and pour it into the pan. Twist it in all directions so that the dough spreads over the entire area.
6. Fry the pancake on one side until golden brown, about 1-1.5 minutes. And when a fried crust appears on its edges, turn it over and bake for the same amount of time.
7. Put the finished pancakes in a pile on top of each other, smearing each with butter. Serve them warm immediately after cooking, or use them for further cooking.
See also a video recipe on how to make delicious pancakes.
