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Amerikanske pandekager med smør og ahornsirup

Amerikanske pandekager med smør og ahornsirup
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Næringsindhold

Pr. portion på 260 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 520 kcal
26% DV
Fedt i alt 18.0g
28% DV
Enkeltumættede fedtsyrer7.0g
Flerumættede fedtsyrer3.0g
Mættede fedtsyrer6.0g
Transfedtsyrer0.2g
Kulhydrat i alt 78.0g
26% DV
Kostfibre2.0g
Stivelse62.0g
Sukkerarter18.0g
Protein 14.0g
28% DV
Animalsk protein10.0g
Vegetabilsk protein4.0g

Om

En stak luftige amerikanske pandekager, typisk serveret naturel eller med en lille smule smør eller sirup.

Ingredienser

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

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin8.0mcg27%
Cholin85.0mg15%
Folat55.0mcg14%
Niacin3.5mg22%
Pantothensyre1.1mg22%
Riboflavin0.4mg31%
Thiamin0.3mg29%
Vitamin A180.0mcg20%
Vitamin B120.7mcg29%
Vitamin B60.1mg6%
Vitamin D1.2mcg6%
Vitamin E1.5mg10%
Vitamin K2.0mcg2%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium180.0mg18%
Chrom4.0mcg11%
Kobber0.1mcg0%
Jod18.0mcg12%
Jern2.2mg12%
Magnesium35.0mg8%
Mangan0.3mg15%
Molybdæn12.0mcg27%
Fosfor180.0mg26%
Kalium220.0mg5%
Selen22.0mcg40%
Natrium620.0mg27%
Zink1.4mg13%

Amerikanske pandekager med smør og ahornsirup

Indledning


Amerikanske pandekager er en øvelse i blødhed og tilbageholdenhed: en mør krumme, en let gylden overflade og den rene sødme fra ahornsirup. Deres succes afhænger af jævn varme og præcis timing, så indersiden forbliver luftig, mens ydersiden får netop tilpas farve. Serveret enkelt er de bedst.

Grundoplysninger om opskriften


  • Retkategori: Pandekage stegt på pande

  • Køkken eller oprindelse: Amerikansk

  • Måltidstype: Morgenmad

  • Udbytte: 1 portion

  • Portionsstørrelse: 260 g

  • Forberedelsestid: 5 minutter

  • Tilberedningstid: 10 minutter

  • Samlet tid: 15 minutter

  • Sværhedsgrad: Nem


    • Udstyr


  • Slip-let-pande eller kraftig stegepande, 24 cm

  • Palet

  • Lille øse eller ske

  • Tallerken til servering


    • Ingredienser



    Til pandekagerne


  • 220 g pandekagedej

  • 15 g smør


    • Til servering


  • 25 g ahornsirup


    • Fremgangsmåde


  • 1. Sæt en 24 cm pande over middel varme, og lad den varme op i 2 minutter. Panden skal være jævnt varm, ikke ryge.

  • 2. Tilsæt 15 g smør, og lad det smelte helt, så bunden af panden dækkes af et tyndt, jævnt lag. Smørret skal bruse let uden at brune for kraftigt.

  • 3. Kom de 220 g pandekagedej på med en ske, så der dannes pandekager med ens tykkelse. Hold dejen samlet, og lad der være plads mellem portionerne, hvis du tilbereder mere end én ad gangen.

  • 4. Steg i 2 til 3 minutter på den første side, indtil overfladen har sat sig langs kanterne, og små bobler viser sig og begynder at blive stående. Undersiden skal være lyst gylden.

  • 5. Vend pandekagerne forsigtigt, og steg i 1 til 2 minutter på den anden side, indtil midten giver let efter ved berøring, og farven er jævnt gylden.

  • 6. Flyt dem straks over på en varm tallerken. Pandekagerne skal være møre, hævede og fugtige i krummen uden rå dej i midten.

  • 7. Hæld 25 g ahornsirup over pandekagerne lige før servering, så den glaserer overfladen uden at oversvømme den.


    • Anretning og servering


    Anret pandekagerne pænt på en varm tallerken i en kompakt stak eller let overlappende. Afslut med ahornsiruppen, så toppen får glans, mens kanterne forbliver tydelige.

    Faglige noter


  • Hold varmen moderat; for høj varme gør ydersiden mørk, før krummen har sat sig.

  • Smørret skal smøre panden, ikke stege dejen.

  • Den færdige pandekage skal være blød og spændstig, aldrig kompakt eller tør.
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