Composition / ingredients
Cooking method
Cooking such pancakes is extremely simple:
1. Beat the egg with salt and sugar until smooth.
2. Then, without ceasing to beat, we introduce parts of milk and pre-sifted oatmeal mixed with flour. Knead the dough, making sure that it turns out homogeneous and there are no lumps in it.
3. Add the last ingredient - vegetable oil, knead thoroughly again and proceed to baking pancakes.
4. Heat the pan well and lubricate it with vegetable oil before the first pancake. Bake pancakes on both sides until they are ruddy.
5. We serve it to the table with honey or your favorite jam.
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read
about flour and its properties!
Bon appetit!
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
Instead of sugar, you can use a sweetener that is not afraid of heat treatment.
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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Oatmeal - 363 kcal/100g
