Variations of Pancake toppings

There is life beyond maple..



Maple syrup are common toppings used for pancakes. Think Different..Try Something New


How about
Chocolated macadamia Toppings?
blueberry Toppings?
Flavored Butters topping?
Yogurt Dressing?
Armmm..Its Finger licking Delight!!



Well here are some recipes for the above mentioned toppings.

YOGURT DRESSING: Whisk 3 parts yogurt with 1 part honey, molasses or maple syrup.





BLUEBERRY SAUCE: Put 2 tbsp. of water in a small, saucepan. Throw in a generous amounts of fresh or frozen blueberries. Cook, partially covered, until they release their juice. Add a dash of sugar and lemon juice. Serve chunky, or puree in a blender. Other alternatives for blueberries are strawberries or cherries.



FLAVORED BUTTERS: Take 1 cup softened butter or margarine and add the flavor of your choice. Consider macadamia,walnuts,hazelnuts,dried fruits etc



Links:

http://www.recipesource.com/main-dishes/breakfast/pancakes/01/rec0173.html
www.flickr.com/photos

Variations of Pancakes

Ice-cream Pancake




Almond pancake





Durian Pancake
Durian pancakes form four seasons.


Links:
www.flickr.com/photos

NUTRITIONAL COMPARISON between Plain flour and Wholemeal Flour

Structure of Wheat kernel

Bran

-this outer protective layer of the grain.

It contains vit B and trace minerals.

The bran is also dark in colour.

Germ

-composed of 2.5% of grain weight.

It contains antioxidant, Vitamin E and B and fats.

Endosperm

-the bulk of the grain by weight,

contains energy for the grain in form of CHO

For Wholemeal flour,

100% of the whole wheat grain is used. All the nutrients are available in wholemeal flour. It is light brown in colour. It has added malted grains

For Plain flour,

only 75% of the wheat grain is used. The germ,bran,fat and some the minerals are removed. It is white in colour. Contains 10% proteins

Wheat flour provides 310 - 340 kcal/100g (1320 - 1450 KJ/100g) . This energy depends on the tpe of flour. they are low in fat. It provides protein, a range of vitamins, particularly the B vitamins thiamin and niacin, and a range of minerals.

Nutrients found in other ingredients

Ghee(fats)

Ghee is a clarified butter.
Majority of fats found in foods are triglycerides while some are diglycerides or monoglycerides.
Generally fats are energy providers. They provide twice the amount of energy then CHO or Proteins. 1 g of fat supplies 9kcal energy while 1 g of CHO or Prot provides 4kcal energy. Fats also provides essential fatty acid that cannot be obtained by the body.
Omega-3 and Omega-6
Omega-3 known as Linolenic acid cotains EPA and DHA.
Omega-6 known as Linoleic acid contains Arachidonic acid.
Fats are also important carries for fat soluble vitamins such as Vitamin A,D,E and K

Eggs(egg white and egg yolk)
Egg yolk is an invisible fat. Thus it has the same nutritional value as fats. Egg yolks also contains Cholesterol.Contains 100% carotenoids
Egg white has more protein than egg yolk.

Egg white has 3.6g prot. Egg yolk has 2.7g prot
Egg white has no 100% nutrient.
The egg yolk contains between 50% and 80% of the copper, manganese and selenium, while the white contains between 50% and 80% of the potassium, riboflavin and protein.
Adapted from USDA Nutrient Database for Standard Reference, Release 15

Sugar-(CHO)
Sugar is known as a simple sugar.
There are two kinds of sugar. Monosaccharides such as glucose,fructose and galactose.
Dissacharides such as glucose + fructose=sucrose(table sugar).
Sugar provide 16 cal/tsp.

Milk

Milk provides the body with energy. They are known as nutrient dense.
The amount of energy supplied are varied depending on the type of milk. Eg.whole milk,skimmed milk etc.
They also provide protein.
80% of protein is casein
20% of protein is whey protein
Milk is also a high biological value protein.
Milk contains CHO in the form of lactose.

Links:
http://www.cholesterol-and-health.com/Egg_Yolk.html
http://www.lifeclinic.com/focus/nutrition/sugar.asp
http://www.milk.co.uk/page.aspx?intPageID=46

http://www.nutrition.org.uk/home.asp?siteId=43&sectionId=422&parentSection=322&which

http://www.aicr.org/site/News2?JServSessionIdr007=jwzt4ivcw1.app43a&abbr=pub_&page=NewsArticle&id=12655&news_iv_ctrl=1142&printer_friendly=1

Difference in Chemical changes between PLAIN Flour and WHOLEMEAL Flour

Chemical change occurs when a reaction takes place. This involves breaking and
forming of bonds between the original molecules.
How can one predict that a chemical reaction has occured?
1. Change in state eg liquid ---)) Solid
2. Change in colour
3. Change in Compostion
4.Change of Odour
5. Change in Temperature or energy i.e. exothermic or endothermic
6. Changes in Nutritional properties
7. Changes in consistency


Generally, Plain flour contains lesser glutenin and gliadin while wholemeal flour contains
more.
As for cooking a Pancake (before heating):
Before heat is applied, the batter is in a liquid form and continous phase
While tiny gas bubbles are dispersed into a discontinous phase.
The colour of batter: dull creamy yellow

While cooking:

Maillard Reaction

The proteins and sugar found in batter undergoes Maillard Reaction. This is a
non-enzymatic reaction. There are three stages in this reaction. Firstly, the sugar
and protein(amino acid) undergoes condensation to form glycosylamines. Followed by that,rearrangement occurs. Glycosylamines rearranges to N-substituted-1-amino-l-
deoxy-2-ketose , known as Amadori compounds. Lastly, Amadori compounds polymerises
to melanoidins(brown-coloured polymers). This pigments are responsible for the browning colour in the pancake. This compounds contains nitrogen.

In Plain flour pancake,
as shown in the picture







Plain flour Wholemeal flour

Wholemeal flour has more browned sides than plain flour pancake. This mainly because
of the protein content in wholemeal flour. There are more melanoidins found in it.

Gelatinization
Gelatinization is the process in which the interemolecular bonds between amylose and amylopectin in starch granules breaks down when there is water and heat present.New bonds are formed when the gluten starts developing.
The starch molecules absorbs water and starts gelatinizing.
In Wholemeal flour there are more fibre since 100% of wholegrain is used while plain flour has only 70-75% wholegrain used.
Therefore wholemeal flour absorbs more water which results in weak gel formation and structure.
As for plain flour its vice versa. Plain flour forms a strong structure and firmness.
This explains why the structure of both pancakes varies as shown in above images.


Hydrolysis
-Enzyme hydrolysis
Flour contains amylase enzyme.
Wholemeal flour has more amylase content then plain flour.
Amylase breaks down the complex starch compounds to small dextrins,maltose
and glucose.
This end product provides sweetness to the pancakes. Esp to wholemeal flour pancake.
In addition, this products darkens the browning. This explains why wholemeal flour
pancake is much darker and dull when compared to plain flour.



Caramelization
This is also a non-enzymatic reaction. When sugar is heated or in other words
oxidised, they are broken down into variety of compounds. Volatile chemical are
released which produces caramel flavour. Caramel flavour is a brown and nutty colour. Caramelisation changes the taste of sugar to a new distinctive taste. When the sugar is
heated, the sucrose in sugar undergoes inversion to form invert sugar(glucose and
fructose). The invert sugar later dehydrates to form organic acids, aldehydes and ketones.


Links:
http://en.wikipedia.org/wiki/Chemical_change
http://en.wikipedia.org/wiki/Cooking