This classic invoice that we get in any bakery in Argentina is a dough covered with black sugar. Its origin dates back to the creativity of Argentine bakers to take advantage of the dough left over from making bread. He is so popular in Argentina that he has a party in his name every second Sunday in January in a town in Buenos Aires called Tapalqué.
Argentine black pancakes are usually made with a large amount of butter and 000 flour, which results in a fairly caloric bun. At RecetasGratis we want to teach you how to prepare a lighter version, with less butter and whole wheat flour, thus improving its nutritional quality. Keep reading and discover with us how to make whole grain black pancakes.
Ingredients to make whole black pancakes:
How to make whole grain black pancakes:
Mix the flours with the salt and make a crown like the one you can see in the photo.
Warms the milk and dissolves the yeast in it. Integrate it with the water, the egg yolk, the vanilla essence and the honey. Pour this preparation in the center of the previous crown and add the soft butter.
Add the ingredients little by little kneading vigorously for 5 minutes. A moist dough will remain.
Place the dough in a floured bowl and cover. Let it rise for 2 hours at room temperature or 12 hours in a refrigerator (refrigerator). This step is important to get a whole grain black pancake with the correct texture.
Divide the bun into 6 of equal size. Place them in an oven safe container, close to each other. Let them rise for an additional hour or until they rise again in volume and the edges of the whole black cakes come together.
Be careful not to degas the pancakes, paint them with dulce de leche or the egg white.
Sprinkle the muscovado sugar over them mixed with flour. Cook the whole black pancakes for 20 minutes at 180-200 ºC.
Ready! You can now enjoy this delicious and healthy Wholemeal black pancakes recipe.
If you liked the recipe for Whole black pancakes, we suggest you enter our category of Bun Recipes. You can also visit a selection of the best Argentine recipes.
Side dish for whole black pancakes and nutritional information
Whole-grain black pancakes are much healthier than classic black pancakes for the following reasons:
- Adding whole wheat flour adds fiber, providing greater satiety and providing health to our intestines.
- Reducing the amount of fat by using less butter and replacing whole milk with skim saves us 10 calories per black pancake.
- Replacing black sugar with muscovado does not reduce calories, but improves the quality of the sweetener used by maintaining nutritional properties such as fiber, vitamins and minerals.
Wait no more, prepare your whole black pancakes and accompany them with a delicious mate, a coffee with milk, a dalgona coffee, a fruit juice or the drink that you like the most.