Waffles and pancakes with rye sourdough

Category: Bakery products
Waffles and pancakes with rye sourdough

Ingredients

Pumpkin 350 gr. (about)
Apple 1 PC.
Hercules 2 cups (took a long boil)
Flour about 1 glass (I took special Sokolnicheskaya)
Rye sourdough 2 tbsp. l.
Aged kefir about 2 cups (took 0% fat)
Salt 3/4 tsp
Fructose (sugar) 2-3 st. l.
Orange zest 2 tsp
Cinnamon 1/8 tsp
Baking powder 1 tsp
Vegetable oil (took almond) 3 tbsp. l.
Eggs 3 pcs.

Cooking method

  • Of course, a dough for pancakes cannot be strictly low-calorie, and the hand simply does not rise to call it a dietary one. Nevertheless, the products used in this test make it lightweight.
  • Grated pumpkin and apple on a coarse grater. I added rolled oats, flour, salt, fructose or sugar, zest and cinnamon, ready-to-use rye sourdough, mixed, filled with kefir and left at room temperature.
  • Due to the fact that raw vegetables were in the dough, I left it for only an hour.
  • Another option is to put the dough without pumpkin and apple overnight, and add them later.
  • An hour later, mixed in the yolks and vegetable oil and carefully added separately whipped whites with a pinch of salt and baking powder.
  • At the same time, I was frying pancakes from this dough in a skillet and baking waffles, greasing the panels well with almond oil.
  • The family's verdict - in waffles, the entire flavor variety is revealed more fully, notes of orange and cinnamon are better "read". But both were approved.
  • The waffles are very soft and tender, not crunchy.
  • Waffles and pancakes with rye sourdough


Alexandra
But these are the pancakes

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Waffles and pancakes with rye sourdough
OatsPancakes2.JPG
Waffles and pancakes with rye sourdough

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