Composition / ingredients
Cooking method
1. In a deep dish, break the eggs, with a mixer or whisk, the more convenient, whisk until a good, fluffy foam. Pour in the sugar and add salt, continue to beat until the crystals dissolve.
2. Half of the milk is gradually poured into the egg mixture and without stopping, we continue to beat. Sifted flour in several approaches, add to the dough.
3. To get the custard dough, we bring the second part of the milk to a boil, dissolve the soda in it and pour it to the main mass. We introduce vegetable oil and mix, the dough should turn out liquid. Let it stand for 15-20 minutes.
4. We put the frying pan on medium heat to warm up, lubricate it with oil once and pour out about half of the ladle of dough, depending on what diameter the pan is, the pancakes should turn out thin. We quickly distribute it over the entire surface, as it is fried on one side, it took me 20 seconds, turn it over to the other side with a spatula and continue cooking.
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
- 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
- Baking soda - 0 kcal/100g
- Chicken egg - 80 kcal/100g
