Wholegrain flour pancakes with milk and egg
Composition / ingredients
6
servings:
Cooking method
1. Break the egg into a bowl, whisk lightly.
2. Add salt and sugar, mix.
3. Pour the milk into the bowl, mix again.
4. Mix the flour together and pour it into a bowl. If you want the pancakes to be thinner, the dough should be quite liquid, thick pancakes will turn out thicker.
5. Leave the dough to stand for 5 minutes.
6. At this time, preheat the frying pan, grease it with vegetable oil.
7. Fry the pancakes on both sides until they are browned, greasing the pan before each pancake.
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
- 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
- Whole wheat flour - 298 kcal/100g
