german pancakes

MisdemeanorM

Anyone know how to make lower fat / cal german pancakes?

They are super simple
1/2 c milk, 3 eggs, 1/2 c flour, 1/4 c butter.

I have FF milk and figure I can spray down the pan with Pam and use only 1-2 t of "butter" instead but not sure how they will taste?

I don't want to use egg substitute or egg whites. I guess I just want to know if anyone knows any tricks for making them still taste good w/out using the amt of butter it calls for.

mehapp

It has always been my experience with making substitutions that you can only alter so many things before your recipe starts to taste yucky.

I am not sure of your exact recipe and if it calls for butter in the batter as opposed to just cooking it in the butter, however, I would suggest:

keeping eggs whole. (they're only 70 calories each)

If your recipe calls for butter in the batter, don't knock down to FF milk, instead opt for 2% as this will help to preserve the integrity of the flavor.

I don't know what you can really do about the flour, (maybe substitute some flax seed for a nutritional boost? but I've never tried this)

add a packet of truvia or other sugar substitute, and a dash of cinnamon. (it helps if you're eliminating a buttery flavor, to replace it with a sweet one)

Cook with cooking spray, and if you can't do without it - a swipe or two of butter to coat the pan (1tsp)

Instead of eating with syrup or sugar, try applesauce!!!

Guten Appetit!