I'm stumped. I'm not so sure what is the right answer. I'll do some poking around and get back to you if I got an good answer. You should email the people at Dukan Diet as they probably could give you help..
Well I looked up recipes online and this is what I found to make basic spaetzle:.
1 cup all-purpose flour.
Place flour in a medium bowl, making a well for the eggs. Introduce the eggs, and mix with a fork; then knead to form a stiff dough. Pinch off half-inch pieces of batter with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 15 minutes..
4 cups all-purpose flour.
1 teaspoon salt.
3/4 cup water.
In large bowl, combine flour, eggs and salt. Add water a little at a time to form a soft dough..
Boil 2 quarts of water in a large pot. Squeeze dough out into the water using noodle or fruit press or by pressing through a colander with large holes. When noodles float to the top of the water, they are done (3 to 4 minutes). Serve as a side or main dish..
So it seems to me like you could try to use the pancake mix as the 'flour' and then use egg beaters, but you would have to play with the consistency to get it right...........but worth a shot..........might be a little sweater than your standard dough..
You could also try soy flour instead of regular flour and make from scratch. I would probably do half soy/half whole wheat flour..............
Here's the recipe I use:.
1 c. flour.
1/4 c. milk.
2 eggs or 1/2 c. eggbeaters.
1/2 tsp. ground nutmeg.
1 pinch ground white pepper.
1/2 tsp. salt.
1 gallon hot water.
2 tbsp. butter.
2 tbsp. chopped parsley.
Mix ingredients together and place into a plastic zip top bag that has been lightly sprayed with cooking spray. Cut off one corner of the bag (small hole = small dumplings, large hole = large dumplings) and use the back of a butter knife (dip the tip of the knife in the boiling water to prevent sticking) to "cut" dough into dumplings as you squeeze the dough out of the bag (like you would squeeze frosting out of a pastry bag) and into a pot of simmering water..
Cook for 5 to 8 minutes then drain well..
Saute drained dumplings in butter. Top with chopped parsley and serve...
I've never done it, but that's a GREAT idea. I think it would be fairly easy to get the consistenty right, with egg beaters and milk, if you added them slowly.....and then added herbs of your choice. When I have some extra time this week, I'll see what I can do. Thanks for sharing a great idea!!.
I was looking it up in Joy of Cooking, one of the (over 100) cookbooks I have to see and theirs calls for the nutmeg and baking powder, but not the pepper..
And the liquids are slightly different but not too much..
Volumewise, how much is in a bag of pancake mix?.
I've never actually measured one to see how much volume it is..
I think we could cut the liquids (egg substitute, milk or water) accordingly, add the pinch of nutmeg, assume that there's already enough baking powder in the pancake mix....
I really think this ought to work...
I'd also assume there's probably enough salt already in the mix...
Based on Christina Gray's recipes, I would assume (you know what assuming does.
) that the pancake mix is approximately 1/3 cup...
We're having burgers tonight, but I might try to make some for tomorrow night..
If you try it, please let me know how they turn out...
When I measured the Dukan Diet pancake mix, I got a scant 1/3 cup..
I measured it tonight before making my "breakfast for dinner" biscuits from it, and 1/3 cup it is...
I wonder if one could then cook the spaetzle (if one tries to make it) in chicken broth, chunk up the chicken patty into the same broth, and have chicken spaetzle soup?.
May try that...but not tonight, already had veggie chili taco salad...
I tried making the spaetzle tonight and it was a complete flop. The dough puffed up when it hit the water and turned into mush. I may have added too much liquid to the mixture, so I'll try it again next weekend..
I used the amounts listed below, but I mixed the milk & eggbeaters together and added it to the dry ingredients. I didn't use all of the liquid, but it was still too much..
Dukan Diet pancake mix.
1 tablespoon + 1 teaspoon milk.
2 tablespoons + 2 teaspoons eggbeaters.
1/8 teaspoon nutmeg.
1/8 teaspoon salt (optional).
Pinch white pepper.
(I used a recipe conversion website to calculate the measurements based on the original recipe and these are the measurements they suggested.)..
The puffing was likely from the leavening in the mix(usually baking powder) Spaetzle/knedle/gnocchi/dumplings are flour, salt, and liquid...
My Joy of Cooking recipe calls for a bit of leavening, guess they like puffy spaetzle..
I'd say, though, that if it's leavened, you'll need the dough thicker to compensate so that it doesn't just explode when it hits the water..
And the pancakes, which are pretty puffy, might need to be made quite thick. I'd think maybe to omit any liquid but the egg beaters and go for a dough that is so thick it has to be pinched off rather than squeezed out of a tube or bag...
My original recipe puffed like that once when I tried to make them in a hurry and got the proportions wrong..
It's been so long since I've made them that I couldn't remember what the consistency of the dough should be, but it was definitely too thin. I'll definitely keep trying though...
I stink at math so no way am I going to try to cut the recipe to match the amount of "flour" in the pancake mix. This is my recipe for spaetzle...I'm wondering if the sour cream (FF, of course) would help. I know when I make them, it's a very thick batter..
Btw, thanks Vicki for reminding me how much I would loooove some Chicken Paprikas with Spaetzle! Biatch!.
Doh! Woulda helped had I actually remembered to paste the recipe - lol I think you could still use the nutmeg and pepper from your recipe...sounds yummy! I will have to try adding those next time I make them..
1-1/2 c. flour.
1 T. sour cream.
2 T. water..
This could get as crazy as Battle of the Latkes - crispy, soft, crispy, with sour cream, with apple, onion, no onion, grated, shredded..
The dough is supposed to be thick and pushed through the holes in a sieve or spaetzle maker, but to save time I squeeze it out of the bag and cut it off with a knife. When I started cutting tonight it quickly became evident that the dough was too thin, but it sure did smell good...
Mmmmm, shredded, crispy, with onion....chunky applesauce and sour cream on the side! Thanks!! Now I'm craving those too!! grrrr! I'm going to bed!..
If we start with the 1 cup flour/2 eggs and convert from there, we would get:.
1 pack mix.
2 Tablespoons + 2 teaspoons egg beater.
And no other liquid..
I believe I'd start with that and see what comes of it, and forget the milk..
Though I'd add the nutmeg. I'd also omit the salt, as the pancake mix should already have that (or the broth you're cooking it in)...
Come to that, I'd probably start out with just the two tablespoons and add the rest one teaspoon at a time.....
I've been craving veal marsala or jaeger schnitzel with spaetzle. Or just a massive bowl of spaetzel all by itself..
Problem is, if I make a whole batch I'm gonna eat the whole batch. <sigh> At least the craving has passed....for the moment...
How about Chicken Marsala, made with the chicken patty? That would go nicely on a bed of spaetzle maybe.....
I think I'll pass on using the chicken patty for that one..
But I might just break down and make chicken marsala from scratch some weekend...
The more I think about it...if the pancake mix is 3/4 c., my recipe would just have to be halved. 1-1/2 t. FF sour cream, egg beaters to equal 1 egg...I may have to try this now! lol..
Mmmmm, could you do that the weekend you invite me for dinner?..
The pancake mix is 1/3 of a cup, not 3/4...
But you'll still have to eat your veggies and a salad...
Oh, I've made chicken marsala several times with the patty. Beats putting it on a bun for sure..
I usually serve it over a slice of whole grain toast or on a bed of whole grain noodles. And since I'm a man, I can double the noodle serving..
Not that it's any more trouble really to make chicken marsala from scratch..
That's one of the easier "elegant" dishes to whip up..
You're giving away my secret! It looks and tastes fabulous and is super easy to make..
I'm not a big fan of the chicken patty. It's ok in a pinch, but the texture is a little hard to take. How do you make yours into chicken marsala?..
Chicken Marsala with Garlic, Rosemary, Sage and Mushrooms.
One Dukan Diet Chicken Breast Patty.
(Could sub one or one and a half plain chicken breast tenders, cooked.).
****NOTE**** Remove the patty very carefully, ensuring that the liquid broth remains in the packaging envelope****.
2 Tablespoons Marsala cooking wine (25 calories, 190 mg (approx) sodium, 4 g sugar carbs).
1 Tablespoon hot tap water.
8 medium button mushrooms, sliced (1/2 cup sliced mushrooms - one veggie serving, 25 calories, total carbs 4, Fiber carbs 2, Sugar carbs 0).
1/2 Teaspoon minced garlic.
Good pinch or two dried rosemary (or larger pinches fresh).
Good pinch or two dried, rubbed sage (or fresh).
One packet Splenda or store brand (sucralose) artificial sweetener.
1 teaspoon butter (33 calories, all fat).
Salt and pepper to taste.
1 good spray of cooking oil spray for pan (trivial amount of fat).
Slice the chicken breast patty as desired. I recommend cutting into about 16 small , thin slices. I cut it into two BIG, thin slices and then each of those is cut into 8 pieces..
In a small skillet, prepared with the cooking spray, sautee the garlic and mushrooms at medium heat until the mushrooms are just wilted. Add the chicken patty slices and the cooking wine. Bring to a boil and simmer for 30 seconds..
Add the rosemary, sage, and the packet of sucralose sweetener..
Using the one tablespoon hot water, rinse the packaging envelope of broth, emptying the broth and water into the skillet with the chicken mixture..
Add the pat of butter, return to a boil and simmer, stirring frequently, until the liquid is reduced by half..
Optionally, one may thicken the sauce with a little flour but this will add additional carbohydrates..
Serve over your choice of: Whole grain pasta, a slice of whole grain bread (toasted), brown rice, small serving of mashed potatoes, or other low GI carbohydrate of choice. Serve a salad on the side and you have a very nice dinner..
Recipe serves one (1) person..
Recipe uses covers one Dukan Diet dinner entree + Veggie + Fat + couple of extra calories...
So maybe I'll try to make spaetzle to serve that on with the one chicken patty that I have on hand.....
I could even make a cup of chicken broth (15 calories) from chicken base and cook the spaetzle in that, then use any broth that's left instead of hot water in making the chicken marsala from the patty...hmmm......
I told ya I stink at math!.
Can we have brussel sprouts?.
Ed, your chicken marsala recipe looks yummy!..
Well, I can take the chicken patty on a bun, but it is definitely not a favorite that way, for me anyway..
The chicken marsala makes it much more fun and tasty..
And the brussel sprouts sound good to me too!..
Heehee see Vicki? I TOLD you I'm not the only one that likes em...
I love love love Brussels Sprouts. So, you got another endorsement, right here...
OK. You guys can cook your own sprouts and I'll make the rest of the meal. Deal?..
OK. I think I came about as close as I'm going to get on this one..
And it's not even THAT close...but tasted pretty good with my chicken patty marsala dumped on top of it..
Raised "spaetzle" from Dukan Diet Pancakes:.
One pack of Dukan Diet pancake mix..
2 Tablespoons egg substitute.
Spices/seasonings of your choice, to taste. If you will be cooking these in salted water or broth, do NOT add salt to the mixture..
Using a fork, blend the ingredients to form a very stiff, sticky dough. You'll think it won't work, but keep blending. It will all get mixed eventually..
Pinch off very small chunks, drop into rapidly boiling water or broth and cook until done..
These will puff up a lot, as the pancake mix itself is very puffy. Some small disintegration may occur around the edges, but overall the tiny dumplings should hold together fairly well..
Use a slotted spoon to remove the dumplings from the water/broth and serve with what you will..