Composition / ingredients
Cooking method
1. Break the egg into a bowl, pour sugar, beat until smooth. Pour a pinch of salt and vanilla into the resulting mass, and also pour milk at room temperature, mix.
2. In the resulting mass, pour corn bran, wheat and rye flour, baking powder, mix. The dough turns out to be excessively liquid, leave it for 10-15 minutes so that the bran absorbs the liquid. 
3. After the specified time, the dough will noticeably become thicker, you will need boiling water to dilute it to the desired consistency, and at the same time add orange zest.
4. At this stage, pour vegetable oil into the dough, mix. Fry the pancakes until they are ruddy on both sides.
Serve on the table with sour cream, condensed milk, fruit or a ball of ice cream.
Bon appetit!
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
- 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
- Orange peel - 97 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder dough - 79 kcal/100g
- Chicken egg - 80 kcal/100g
- Rye flour - 305 kcal/100g
- Corn bran - 220 kcal/100g
