Thin openwork pancakes on boiling water
Composition / ingredients
4
Servings:
Cooking method
So, let's get down to culinary needlework:
- break the eggs into a bowl, pour sugar and salt, stir with a whisk;
- pour vegetable oil and milk, mix;
- pour the water into a saucepan, send it to the fire, bring it to a boil, pour it into a bowl, stirring the mass continuously;
- sift the flour, beat the dough with a blender (actually, you can use a whisk, then it takes longer);
- pour the dough into a pastry syringe (bag) using the thinnest nozzle;
- we heat a frying pan (ideally, a Teflon non-stick pan), draw with pancake batter everything your heart desires, like an artist on canvas!;
- gently turn the pancake over with a wide spatula and fry on the other side.
That's what beauty turned out to be, very tasty and elegant!
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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
