TASTE
Whipped egg whites fluff up Swedish pancakes
| • | Spicy sessions |
By Elaine Magee
Q. I would love a recipe for a breakfast that is festive. I use your Mexican quiche recipe that's in your "Comfort Food Makeovers" cookbook all the time. I would like another fun dish.
A. How about a dish with a European twist? These are the best Swedish pancakes I've ever tasted.
I know the whipped egg whites are a bit of a pain, but it's worth it because it really fluffs up the batter. I've tossed out half of the egg yolks since the fluffiness comes from the egg whites and not the egg yolks, replaced half of the flour with whole-wheat flour, used fat-free sour cream and lowfat milk. These lightened pancakes are then cooked in a nonstick frying pan or skillet coated lightly with canola cooking spray. And, oh!, what a difference it makes in the numbers: Calories go from 379 per serving to 230, the fat grams go from 21 to 4, saturated fat from 6 grams to 1.4, and the grams of fiber goes up to 3 grams a serving.
Original recipe contains 379 calories, 21 grams fat, 6 grams saturated fat, 271 mg cholesterol, and only 1 gram fiber per serving.
Serve with light jam or preserves or fresh fruit and powdered sugar.
BEST SWEDISH PANCAKES
Place egg whites in mixing bowl and beat until soft peaks form. Spoon into another bowl and set aside.
In the mixing bowl (the one you just spooned the egg whites out of), place 2 egg yolks and the egg substitute and beat until the yolks are thick and creamy, then beat in the sugar and sour cream. While the egg yolks are beating, combine flours, salt, and cinnamon and stir together with a fork.
Add half of the flour mixture and half of the milk to the egg yolk mixture, beating on low until combined. Then beat in the remaining flour mixture and milk. Add vanilla, if using. Fold the egg whites into the batter.
Heat a nonstick skillet or griddle to medium-high heat. Spray a small area on the griddle with canola cooking spray and spoon a full tablespoon of batter in that spot. You can usually spread the batter out into a circle nicely by tapping the measuring spoon against the skillet a few times in the center of the pancake. Repeat with canola cooking spray and more tablespoons of batter until you fill the griddle, leaving some space in between the pancakes.
When the bottoms have nicely browned and bubbles appear on the top surface, flip pancakes over to brown other side. Remove pancakes to serving plate. Repeat the whole process with the canola cooking spray and remaining batter.
Makes about 4 servings (at least 10 mini pancakes each).
Elaine Magee is a registered dietitian. Learn more at www.recipedoctor.com.
