Whole wheat pancake, spongy and juicy cake to make step by step

Whole wheat pancake, spongy and juicy cake to make step by step. The panqué, name that comes from the pronunciation of the Anglo-Saxon cake pound cakeit’s a dense and spongy cake at the same time, with a texture similar to that of the muffins of a lifetime. This wholemeal pancake can serve as a base to accompany it with a multitude of ingredients such as some seeds, pieces of fruit, zest of some citrus, spices or even pieces of chocolate.

With this recipe, we are going to enjoy all the good things of a homemade cake together with the benefits of using wholemeal flour. A very simple cake to prepare, whose only complication will be waiting for the rest time in the fridge.

recipe information

• • Preparation time: 30 minutes

• • cooking time: 1 hour

• • total time: 1 hour and 30 minutes (plus rest time in the fridge)

• • rations:10

• • Category: cake shop

• • type of cuisine: latin american

• • Calories per serving (kcal):306

Whole wheat pancake ingredients

• • 4 eggs M

• • 100 g of brown sugar

• • 85g white sugar

• • 35g sunflower oil

• • 65g whole milk

• • 85 g unsalted butter at room temperature

• • 250 g whole wheat flour

• • 5 g chemical yeast (Royal type)

Necessary utensils

• • 25×10 cm plum cake mold

How to make wholemeal pancake

We beat 4 M eggs together with 100 grams of brown sugar and 85 grams of white sugar. Beat until the mixture has doubled in volume and is very fluffy.

We add 35 grams of sunflower oil and 65 grams of whole milk. We integrate into the mix.

Add 85 grams of unsalted butter at room temperature. We beat until integrated.

Finally, we pour 250 grams of whole wheat flour and 5 grams of chemical yeast.

When we have a homogeneous mass, cover it with transparent film and put it in the fridge for a minimum of 30 minutes and a maximum of 24 hours.

Preheat the oven to 170 ºC with heat up and down. Grease and line the mold. We booked.

Pour the dough into the mold and smooth the surface. Bake for 1 hour, or until when inserted with a toothpick it comes out clean.

Remove from the oven and let the pancake cool for 15 minutes on a wire rack.

Next, we unmold and let it cool completely before consuming.

Easy preparation summary

1. 1. Beat the eggs and sugar

1. 1. Add the sunflower oil and whole milk

1. 1. We add the butter

1. 1. Pour in the flour and chemical yeast

1. 1. Cover with film and put the dough in the fridge for a minimum of 30 minutes.

1. 1. Preheat the oven to 170 ºC with heat up and down. Grease and line the mold

1. 1. Bake for 1 hour

1. 1. Let rest for 15 minutes and remove from the mold

1. 1. Let it cool completely before consuming