Pancakes with pate
Composition / ingredients
6
servings:
Cooking method
Prepare pancakes:
- break the egg into a bowl, pour warm milk and vegetable oil, mix with a hand whisk;
- season the resulting mass with salt, do not forget about sugar;
- carefully sift the flour, knead the dough with a whisk, the dough should be smooth, homogeneous, without lumps;
- fry the pancakes in a hot frying pan until they are ruddy on both sides.
While the pancakes are still warm, grease them with pate and roll them into a roll.
We serve it on the table in a warm form.
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
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour grits - 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
- Chicken egg - 80 kcal/100g
- Liver pate - 314 kcal/100g
