Pancakes with bran
To make the pancakes more healthy, try enriching them with fiber. Making pancakes with bran. The pancakes turn out very soft, but not thin, with a neutral taste. Both salty and sweet additions will work great with pancakes.
Ingredients (for 3 servings)
Bran - 100 gr
Wheat flour - 100 g
Milk (2,5 % fat content) - 500 ml
Sunflower seeds (cleaned) - 40 g
Egg - 1 egg
Salt - 5 gr
Vegetable oil - 30 ml + for greasing the pan
Prepare the necessary ingredients.
Milk is suitable for any fat content.
You can take any bran, I have wheat bran.
If desired, you can add a teaspoon of sugar.
Make sure the egg is rinsed and dried.
Break the egg and carefully separate egg white from egg yolk.
Pour the milk into a bowl and add the egg yolk. Whisk with a hand whisk until smooth.
Pour egg white into a bowl and add 1 pinch of salt.
Beat the egg whites with a mixer on medium speed until stiff and fluffy. It took me 3 to 4 minutes at 500 watts of mixer power.
In a separate, deep bowl, sift together the flour.
Add the bran in the same bowl. Add the sunflower seeds and salt. Stir to mix.
Add the dry ingredients to the milk.
Stir with a whisk so there are no lumps.
Pour in the vegetable oil and stir to combine.
Add whipped egg whites.
Stir with a spatula. It's okay if some egg whites are left over.
The batter is medium thick, it's not as pourable as classic pancake batter.
Heat a frying pan over medium heat and grease with vegetable oil.
Scoop out a ladleful of batter and pour into the center of the pan. With quick movements, spread the batter across the bottom. The batter is thick, so it doesn't spread well.
Fry the pancake over medium heat for 1.5 to 2 minutes on one side.
Flip the pancake and fry in the same mode until crispy on the second side.
Fry all pancakes in the same way.
Pancakes with bran are ready to serve.
Bon appetit!