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White pancakes

Favorite pancakes surprise with their new way! Ready-made leaves can be rolled into triangles, dipped in melted butter and sprinkled with sugar. If you want to bake lean pancakes, feel free to replace the milk with water and remove the egg from the recipe. White pancakes are thin unleavened pancakes that can be used both as an independent dish and with various fillings. They were cooked by my mother, and once her mother and her mother's mother. Now I'm cooking them too. Leafy leaves are my daughter's favorite food.
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White pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 6 g
Fats 27 % 9 g
Carbohydrates 55 % 18 g
174 kcal
GI: 17 / 0 / 83

Step-by-step cooking

Cooking time: 20 min

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Prepare the dough: pour flour into the container, add salt and sugar. Then pour in half of the milk and knead until a homogeneous consistency. Add the egg and the remaining milk. The dough should turn out smooth and liquid, like kefir.
Heat the pan and pour the dough in a thin layer. We bake the leaves on high heat, without distraction, because they are baked in seconds.

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
  • Chicken egg - 157   kcal/100g
  • Egg white - 45   kcal/100g
  • Egg powder - 542   kcal/100g
  • Egg yolk - 352   kcal/100g
  • Ostrich egg - 118   kcal/100g
  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour, universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g

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