Composition / ingredients
Step-by-step cooking
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How to knead the dough for pancakes:
Pour eggs and milk into the flour. Add sugar, salt, soda. Adding vegetable oil, beat well with a whisk. Let the finished dough stand for half an hour, infuse.
The frying pan, greased with sunflower oil, is well calcined. It's good if you have a frying pan specifically for pancakes. Then the "first pancake lump" will not work. Pour the dough into the pan with a thin layer to make thin pancakes. If the pancake starts sticking to the pan, lubricate it with sunflower oil or a piece of salted lard.
Each pancake is fried on both sides. Previously, in a separate bowl by melting butter. Dip each pancake in butter. Pancakes are stacked with a slide. Pancakes with sour cream and jam are very tasty. Unsweetened pancakes are dipped in fried meat with onions instead of bread.
ATTENTION! A very high-calorie dish, but it's worth a try!
The 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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g
