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Amerikaanse pannekoeke met botter en esdoringstroop

Amerikaanse pannekoeke met botter en esdoringstroop
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Voedingsfeite

Per porsie van 260 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 520 kcal
26% DV
Totale vet 18.0g
28% DV
Mono-onversadigde vet7.0g
Poli-onversadigde vet3.0g
Versadigde vet6.0g
Transvet0.2g
Totale koolhidrate 78.0g
26% DV
Vesel2.0g
Stysel62.0g
Suikers18.0g
Proteïen 14.0g
28% DV
Dierlike proteïen10.0g
Plantaardige proteïen4.0g

Oor

’n Stapel lugtige Amerikaanse-styl pannekoeke, waarskynlik eenvoudig bedien of met ’n klein bietjie botter of stroop.

Bestanddele

  • pancake batter 220g
  • botter
  • maple syrup 25g

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)8.0mcg27%
Cholien85.0mg15%
Folaat (B9)55.0mcg14%
Niasien (B3)3.5mg22%
Pantoteensuur (B5)1.1mg22%
Riboflavien (B2)0.4mg31%
Tiamien (B1)0.3mg29%
Vitamien A180.0mcg20%
Vitamien B120.7mcg29%
Vitamien B60.1mg6%
Vitamien D1.2mcg6%
Vitamien E1.5mg10%
Vitamien K2.0mcg2%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium180.0mg18%
Chroom4.0mcg11%
Koper0.1mcg0%
Jodium18.0mcg12%
Yster2.2mg12%
Magnesium35.0mg8%
Mangaan0.3mg15%
Molibdeen12.0mcg27%
Fosfor180.0mg26%
Kalium220.0mg5%
Selenium22.0mcg40%
Natrium620.0mg27%
Sink1.4mg13%

Amerikaanse pannekoeke met botter en esdoringstroop

Hoofnota


Amerikaanse pannekoeke is 'n studie in sagtheid en terughouding: 'n sagte krummel, 'n liggies brons oppervlak, en die skoon soetheid van esdoringstroop. Hul sukses hang af van sagte hitte en gedissiplineerde tydsberekening, sodat die binnekant lugtig bly terwyl die buitekant net genoeg kleur aanneem. Eenvoudig voorgesit, is hulle op hul beste.

Resep-noodsaaklikhede


  • Geregkategorie: Plaatkoek

  • Kookkuns of oorsprong: Amerikaans

  • Gangtipe: Ontbyt

  • Opbrengs: 1 porsie

  • Porsiegrootte: 260 g

  • Voorbereidingstyd: 5 minute

  • Gaarmaaktyd: 10 minute

  • Totale tyd: 15 minute

  • Moeilikheidsgraad: Maklik


    • Toerusting


  • Kleefvrye pan of swaar braaipan, 24 cm

  • Spatel

  • Klein soplepel of lepel

  • Bord om voor te sit


    • Bestanddele



    Vir die pannekoeke


  • 220 g pannekoekbeslag

  • 15 g botter


    • Om af te rond


  • 25 g esdoringstroop


    • Metode


  • 1. Plaas 'n 24 cm-pan oor medium hitte en laat dit vir 2 minute warm word. Die pan moet eweredig warm wees, nie rook nie.

  • 2. Voeg 15 g botter by en laat dit heeltemal smelt, sodat dit die bodem van die pan met 'n dun, egalige lagie bedek. Die botter moet liggies skuim sonder om sterk te verbruin.

  • 3. Skep die 220 g pannekoekbeslag in om pannekoeke van egalige dikte te vorm. Hou die beslag netjies bymekaar en laat ruimte tussen porsies as jy meer as een op 'n slag gaarmaak.

  • 4. Gaar vir 2 tot 3 minute aan die eerste kant, totdat die oppervlak aan die rande gestol is en klein borrels verskyn en begin hou. Die onderkant moet liggoud wees.

  • 5. Draai die pannekoeke versigtig om en gaar vir 1 tot 2 minute aan die tweede kant, totdat die middel liggies terugspring wanneer dit aangeraak word en die kleur egalig goudbruin is.

  • 6. Plaas dadelik oor op 'n warm bord. Die pannekoeke moet sag, goed gereis en klam in die krummel wees, sonder rou beslag in die middel.

  • 7. Skep 25 g esdoringstroop oor die pannekoeke net voor opdiening, sodat dit die oppervlak glaseer sonder om dit te oorstroom.


    • Uitleg en bediening


    Rangskik die pannekoeke netjies op 'n warm bord in 'n kompakte stapel of oorvleuelende waaier. Rond af met die esdoringstroop sodat die bokant die glans opvang terwyl die rande duidelik afgebaken bly.

    Professionele notas


  • Handhaaf matige hitte; oormatige hitte maak die buitekant donker voordat die krummel gestol het.

  • Botter moet die pan smeer, nie die beslag braai nie.

  • Die voltooide pannekoek moet sag en veerkragtig wees, nooit dig of droog nie.
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