Paczki-Inspired Pancakes

Fat Tuesday is celebrated around the world for reasons including religious, cultural and traditional and it’s perfectly okay to indulge once in a while.

However, having more than one sweet treat can quickly rack up the calories from sugar and fat. In Michigan, Paczkis put the fat in Fat Tuesday by packing in 25 grams of fat in the 400-500 calorie treat.

For a healthier substitute in your home kitchen, try this Paczki-inspired pancake with a raspberry sauce which comes out to just 130 calories per serving (scroll down for the recipe). Though the lower-sugar raspberry sauce is an easy stovetop recipe, picking up a jar of jam at the supermarket works too.

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Photo credit: Shanthi Appelö

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Paczki-inspired pancake with raspberries

Ingredients

For the pancakes

  • ¾ cup all-purpose flour
  • 1 ¾ cup milk of choice
  • 2 eggs
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • Spray oil
  • Optional toppings: whipped cream, custard or confectioner’s sugar

For the Lower-sugar Raspberry Sauce or Coulis

  • 12-oz. bag of frozen raspberries
  • 3 Tbsp. sugar
  • 1 Tbsp. water

 

Swedish-Style Thin Pancakes

Instructions
To make the pancakes:

1. Whisk flour, eggs, vanilla and one cup of milk together.
2. Slowly add more milk while whisking, allowing for a smooth batter. The mixture is ready to pour when there are very few small bubbles left.
3. Heat a non-stick pan over medium heat and spray with oil.
4. Once the pan is heated, pour 1/3 cup pancake mixture* into pan and spread into an even layer on the pan by moving the pan in different directions.
5. Cook for ~2-3 minutes or until bottom has a golden brown color and easily loosens from the pan, then flip and cook for another 1-2 minutes.
6. For a Paczki pancake, serve with raspberry coulis and optional whipped cream or custard. Dust with confectioner’s sugar.

*How much mixture should be poured depends on the size of the pan
(makes 6-7 pancakes)

To make the raspberry sauce:

1. Combine raspberries, sugar and water in a saucepan over low-medium heat. Cook and stir until raspberries are syrupy, about 5-8 minutes.
2. Serve sauce as-is to offer more fiber, or for a coulis - transfer to a blender, blending until smooth. Pour through fine mesh strainer over a bowl, pushing with a spoon to press the liquid through. Discard any remaining seeds.

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