Japanese pancakes
Composition / ingredients
10
Servings:
Cooking method
1. Beat raw egg with sugar.
2. Pour the warmed milk, mix well.
3. Sift the flour, mix it with vanilla and baking powder. Add dry ingredients to the dough, stir until smooth.
4. Japanese pancakes are fried in a dry frying pan, preferably with a non-stick coating. Pour a spoonful of dough and smooth it out to make a round cake. Then turn the pancake over, cover with a lid and fry until golden brown. Fry all the pancakes in this way.
Japanese pancakes to serve with jam and coconut chips. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder dough - 79 kcal/100g
- Chicken egg - 80 kcal/100g
