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Corn Bran Pancakes

Pancakes are a dish for any occasion — cook them with pleasure! These corn bran pancakes aren't your usual wheat-flour ones; they're a genuinely wholesome treat. The bran plays a starring role, adding fiber that's so good for you. For frying them, skip the nonstick pan — cast iron or any heavy-bottomed skillet works best.

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Pancakes with corn bran
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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 15 % 5 g
Fats 26 % 9 g
Carbohydrates 59 % 20 g
176 kcal
GI: 16 / 0 / 84
    1. Crack the egg into a bowl, add the sugar, and whisk until smooth. Whisk in a pinch of salt and the vanilla, then pour in the room-temperature milk and stir. 2. Add the corn bran, wheat flour, rye flour, and baking powder, and mix. The batter will be quite thin at first; let it stand for 10–15 minutes so the bran can absorb the liquid. 3. After that time the batter will have thickened noticeably — add a splash of boiling water to thin it back to the right consistency, and stir in the orange zest at the same time. 4. Now pour the vegetable oil into the batter and mix. Fry the pancakes until golden on both sides. Serve with sour cream, sweetened condensed milk, fresh fruit, or a scoop of ice cream. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat - 64  kcal/100g
  • Milk 3.2% fat - 60  kcal/100g
  • Milk 1.5% fat - 47  kcal/100g
  • Concentrated milk 7.5% fat - 140  kcal/100g
  • Milk 2.5% fat - 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
  • Orange zest - 97  kcal/100g
  • Vanilla - 288  kcal/100g
  • Baking powder - 79  kcal/100g
  • Egg - 80  kcal/100g
  • Rye flour - 305  kcal/100g
  • Corn bran - 220  kcal/100g

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