Pancakes with rhubarb
Composition / ingredients
5
servings:
Cooking method
1. Peel the rhubarb, cut into small cubes.
2. Pour 50 g of sugar into the rhubarb, mix and set aside.
3. Beat the egg lightly with the remaining sugar and salt.
4. Pour the slightly warmed milk into the egg mass and mix.
5. Add the flour sifted with baking powder to the egg mixture in parts. Mix the dough with a whisk.
6. Pour 1 tablespoon of vegetable oil into the resulting dough.
7. Drain the juice from the rhubarb and add to the dough. Mix it up.
8. Fry pancakes in a frying pan in vegetable oil.
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
- Rhubarb - 13 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking powder dough - 79 kcal/100g
