Composition / ingredients
Step-by-step cooking
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1. Eggs must be beaten with salt and sugar to a "fluffy" state.
2. Mix the milk with clean water and heat it in the microwave so that it is warm. Pour in the yeast, dissolve them. Add beaten eggs, vegetable oil and flour. You can vary the amount of flour if you like thicker pancakes. I like thin ones. Knead the dough well so that there are no lumps and put it in a warm place for 40 minutes.
3. When the dough increases in volume by 2 times, you need to mix it again so that excess air comes out and put it to come up again. After that, it is no longer necessary to mix the dough!!! So that all the bubbles are preserved.
4. Preheat the pan on which you bake pancakes, grease it with vegetable oil for the first pancake.
5. the process of baking these pancakes is no different from the usual ones. We just have to try to scoop the dough from the bottom without destroying our bubbles. Fry on both sides. It can be served with sour cream, melted butter or jam. If desired, it is fashionable to wrap your favorite stuffing in them. And for me they are good without everything!
6. The smell and taste of these pancakes is simply unreal. Having tried this recipe once, I took it into my culinary piggy bank and now I cook pancakes only like this! bon appetit!!
Calorie 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Dry yeast - 410 kcal/100g
