愛薇塔樂學英文

People on very, very strict low-sodium diets not only need to avoid salt, but sometimes even baking

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People on very, very strict low-sodium diets not only need to avoid salt, but sometimes even baking powder which contains 120 mg per 1/4 teaspoon. So the question arises… what do these people do about pancakes. Easy! Just leave out the baking powder. The pancakes will be a little thinner because there's no leavening agent. But beating the egg whites separately can give you just a little bit of lift. It should be noted that sodium-free baking powders are available. If you can, use a recipe that uses baking powder as you'll get fluffier pancakes. But if you can't, just follow the directions here and you'll be enjoying pancakes in no time.

在非常，非常嚴格的低鈉飲食的人不僅需要忌鹽，但有時甚至烘烤

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在非常人，非常嚴格的低鈉飲食不僅要忌鹽，但有時甚至泡打粉，其中包含每1/4茶匙120毫克。於是問題出現了......這些人做些煎餅什麼。簡單！剛剛離開了發酵粉。煎餅會有點薄，因為沒有膨鬆劑。但分別擊敗蛋清可以給你升力只是一點點。但應注意的是，無鈉發酵粉是可用的。如果可以的話，最好使用一個泡打粉，你會得到柔軟煎餅配方。但是，如果你不能，只要按照指示在這裡，你會享受煎餅在任何時間。

Goal: To make homemade pancakes as good as any restaurant but without baking powder. Inspiration: These beautiful pancakes from IHOP.

目標：使自製煎餅一樣好任何餐廳，但沒有發酵粉。靈感：從IHOP這些美麗的煎餅。

1.
Ingredients are all set to go.

2 large eggs - separated
1 teaspoon sugar
1 and 1/3 cup all-purpose flour
1 cup milk

1/4 cup vegetable or canola oil
1 teaspoon vanilla

1，
配料都設置去。

2個大雞蛋-分離
1茶匙，糖
1和1/3杯通用麵粉
1杯牛奶
1/4杯蔬菜或芥花油
1茶匙香草

2.
Separate the egg whites from the egg yolks. 從蛋黃分開蛋清。

3.Beat the egg yolks and sugar together. 雞蛋打散蛋黃和糖一起。

4.Add the flour, milk, oil and vanilla. Beat until mostly smooth.加入麵粉，牛奶，油和香草。打至光滑多。

5.Beat the egg whites with an electric beater until stiff peaks form.
打蛋清用電動攪拌器攪拌直到僵硬的山峰組成。

6.Fold the egg whites into the flour mixture. 折蛋清倒入麵粉混合物。

 
7.Let the batter set for 5 to 10 minutes until most of the larger air bubbles disappear.
讓麵糊設定為5〜10分鐘，直至大多數較大的氣泡的消失。

8.Place a large frying pan or griddle over medium heat. Melt 1 Tablespoon butter or spray generously with cooking spray. 將一個大的平底鍋或者鏊，中火加熱。融化1湯匙黃油或烹飪噴霧噴慷慨。

 
9. Dollop the batter in 1/4 amounts per pancake. I like to use an ice cream scooper.

譯者語的麵糊煎餅每1/4量。我喜歡用冰淇淋勺式進料器。

10.When the edges appear dry and a few bubbles form and burst on the top, flip the pancakes over.
當邊緣出現乾燥和一些泡沫形成和破滅的頂部，翻轉煎餅了。

11. Cook the other side until lightly browned. 煮的另一邊，直到焦黃。

12.Transfer pancakes to plates. 煎餅轉移到印版。

Add your favorite topping and there you have it! Baking powder = no. Taste = absolutely!

添加你喜歡的餡料和你有它！泡打粉=沒有。味道=絕對！

I declare these pancakes delicious! 我聲明這些煎餅好吃！