Pancakes with milk for filling
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
In a bowl, beat 3 eggs, add 2 tablespoons of sugar and beat well with a mixer. Pour 500 milliliters of milk into the beaten eggs and pour 170 grams of flour. Mix and beat with a mixer so that there are no lumps. Pour 3 tablespoons of vegetable oil into the dough and the dough is ready!
Step 2:
Pour a little dough into a preheated frying pan greased with vegetable oil and distribute it throughout the pan. Fry until golden brown on both sides. Pancakes are ready.
Step 3:
Fill as desired! If desired, they can be smeared with any jam, I used currant. Any filling is suitable for these pancakes, whether it is meat or cottage cheese, sweet or unsweetened.
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
