Pancake is known as one of the Western breakfast menus with two options of condiment: sweet and savory. Each country has different ways to serve pancakes. Some people have them for breakfast, while the others have them for lunch, dinner, and even dessert.

Serving the Irresistible Yet Healthier Pancakes

One of the latest trending pancake variations is the fluffy Japanese-style souffle pancake. Creating them involves folding a stiffly whisked egg white into the batter to create a thick and cloud-like texture. It comes with a selection of sauce and toppings, ranging from fresh fruits to chewy boba.

The other trending variation is the Baby Dutch pancake, which is baked in the oven instead of the pan. It serves a totally different dining experience from other types of pancakes with its bowl-like shape and crunchy texture. The condiment choice also varies from sweet sauces to savory beef.

However, the consumers’ increasing awareness of the negative effects of saturated and trans fat challenges business owners to serve healthier menu options. Moreover, most consumers are not willing to give up the taste and appearance of their food. Using an alternative product like BASF’s Cegepal® fat powder lets business owners keep the enticing visual of the menu without changing its original taste.

BASF’s Cegepal® simplifies serving a large number of menus, saving business owners time on the overall handling process. Not only that, but it also allows business owners to promote their products with improved nutritional values through its less than 1% of trans and saturated fat content.

Healthier options do not always have to mess up the end-product of your menu. Click here to find your solution.