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美式松饼配黄油与枫糖浆

美式松饼配黄油与枫糖浆
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营养成分表

每份 260 克

% 每日参考值基于 2000 千卡饮食

卡路里 520 kcal
26% DV
总脂肪 18.0g
28% DV
单不饱和脂肪7.0g
多不饱和脂肪3.0g
饱和脂肪6.0g
反式脂肪0.2g
总碳水化合物 78.0g
26% DV
膳食纤维2.0g
淀粉62.0g
糖18.0g
蛋白质 14.0g
28% DV
动物蛋白10.0g
植物蛋白4.0g

关于

一叠松软的美式松饼，通常直接享用，或搭配少量黄油与枫糖浆。口感蓬松，甜香浓郁，是常见的美式早餐吃法。

食材

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

维生素和矿物质

维生素

营养素含量DV%半衰期
生物素8.0mcg27%
胆碱85.0mg15%
叶酸55.0mcg14%
烟酸3.5mg22%
泛酸1.1mg22%
维生素B20.4mg31%
维生素B10.3mg29%
维生素A180.0mcg20%
维生素B120.7mcg29%
维生素B60.1mg6%
维生素D1.2mcg6%
维生素E1.5mg10%
维生素K2.0mcg2%

矿物质

营养素含量DV%半衰期
钙180.0mg18%
铬4.0mcg11%
铜0.1mcg0%
碘18.0mcg12%
铁2.2mg12%
镁35.0mg8%
锰0.3mg15%
钼12.0mcg27%
磷180.0mg26%
钾220.0mg5%
硒22.0mcg40%
钠620.0mg27%
锌1.4mg13%

美式松饼配黄油与枫糖浆

前言


美式松饼讲究柔软与克制：组织细嫩，表面微微金黄，并带有枫糖浆清爽的甜味。要做好它，关键在于温和的火力与精准的时间控制，这样内部才能保持蓬松轻盈，而外层则呈现恰到好处的色泽。简单上桌时，风味最佳。

食谱要点


  • 菜品类别： 煎烤饼

  • 菜系或起源： 美国

  • 餐次类型： 早餐

  • 份量： 1 人份

  • 每份分量： 260 g

  • 准备时间： 5 分钟

  • 烹饪时间： 10 分钟

  • 总时间： 15 分钟

  • 难度： 简单


    • 设备


  • 不粘煎锅或厚底平底锅，24 cm

  • 锅铲

  • 小汤勺或勺子

  • 上菜用盘子


    • 食材



    制作松饼


  • 220 g 松饼面糊

  • 15 g 黄油


    • 完成


  • 25 g 枫糖浆


    • 做法


  • 1. 将一个 24 cm 的平底锅置于中火上，加热 2 分钟。锅体应均匀受热，但不要冒烟。

  • 2. 加入 15 g 黄油，使其完全融化，在锅底形成一层薄而均匀的油膜。黄油应轻微起泡，但不要明显焦化。

  • 3. 将 220 g 松饼面糊舀入锅中，做成厚度均匀的松饼。如果一次煎多个，面糊要保持各自成形，并在每份之间留出间距。

  • 4. 第一面煎 2 至 3 分钟，直到边缘表面凝固，并出现小气泡且开始停留不破。底部应呈浅金黄色。

  • 5. 小心翻面，第二面再煎 1 至 2 分钟，直到中心轻按后能微微回弹，颜色均匀金黄。

  • 6. 立即转移到温热的盘中。成品松饼应柔软、膨起，内部组织湿润，中心不能有生面糊。

  • 7. 上桌前将 25 g 枫糖浆舀在松饼上，让其在表面形成光泽薄层，但不要淹没松饼。


    • 摆盘与上桌


    将松饼整齐摆放在温热的盘中，可叠成紧凑的一摞，或略微交叠成扇形。最后淋上枫糖浆，使顶部呈现光泽，而边缘仍保持清晰分明。

    专业提示


  • 保持中等火力；火力过大会在内部组织尚未定型前使外层过度上色。

  • 黄油的作用是润滑锅面，而不是把面糊煎炸。

  • 成品松饼必须柔软且富有弹性，绝不能厚重或干硬。
    • 素食均衡饮食
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