Composition / ingredients
Cooking method
1. In a deep dish, break the eggs. The most delicious pancakes are made on homemade rustic chicken eggs, with a bright yolk. Kefir is used with maximum fat content, it is desirable that the products are of the same temperature. Beat eggs with kefir, milk and sugar, until fluffy foam, add salt. Pour in the sifted wheat flour of the highest grade. Mix and beat with a mixer.
2. Brew boiling water and pour it into the dough, add oil and beat again. We got a custard dough, from which we will cook pancakes.
3. It is best to use an old cast iron or pancake pan. Lubricate with oil and pour the dough, adjust the amount yourself, so that the pancakes turn out thin. How to fry on one side. Using a spatula, turn it over. So we continue to cook all the remaining dough.
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
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Baking soda - 0 kcal/100g
