Pancake batter on powdered milk
Composition / ingredients
20
servings:
Cooking method
1. Pour all the dry ingredients into warm water, mix and wait for all the crystals to dissolve.
2. Break the chicken eggs into a dish, whisk with a whisk and combine all the ingredients.
3. Sift the flour with baking powder, so that the products are better mixed and put in parts into the dough. Mix and add vegetable oil. You can already start frying pancakes, but I like it better when the dough stands a little, it becomes more elastic and the pancakes turn out even tastier.
Caloric content of the products possible in the composition of the dish
- 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
- Water - 0 kcal/100g
- Baking powder - 79 kcal/100g
- Chicken egg - 80 kcal/100g
- Powdered milk - 465 kcal/100g
