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Pancake custard dough with milk

The dough is easy to prepare, very tender pancakes are obtained. Custard dough for pancakes with milk is prepared with the addition of boiling water. Therefore, the water must be preheated in advance. This ingredient is added at the very end. Then the dough should stand for at least 10 minutes, and you can start frying. Ready-made custard pancakes can be served with tea or coffee. They easily wrap both sweet and meat filling.
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Pancake custard dough with milk
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 % 5 g
Fats 17 % 5 g
Carbohydrates 67 % 20 g
138 kcal
GI: 5 / 0 / 95

Cooking method

Cooking time: 20 min

1. Break the eggs into a deep dish. Add salt and pour milk. Stir with a whisk until smooth.
2. Pour sugar and vanilla, mix.
3. Sift wheat flour and add to the dough, stir well.
4. Pour vegetable oil. The dough should be homogeneous and without lumps.
5. Now you can pour boiling water. Stir the dough quickly with a whisk and leave for 10-15 minutes. Then, in a preheated frying pan, fry the pancakes on both sides until golden brown.

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
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Water - 0   kcal/100g
  • Wheat flour - 325   kcal/100g
  • Vanillin - 288   kcal/100g
  • Chicken egg - 80   kcal/100g

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