Fishnet pancakes with milk
Composition / ingredients
10
Servings:
Cooking method
I break eggs in a bowl. I add salt and sugar. I mix everything well. I add half the norm of milk. Mixing it up. Gradually add the sifted flour. Mix well until smooth, so that there are no lumps. I pour out the rest of the milk and stir the dough again. Add the melted cooled butter. Mixing it up.
When the dough is ready, I add slaked soda. I stir it well. I lubricate the frying pan with vegetable oil. I pour the dough and distribute it evenly over the pan.
Fry on medium heat. When the edges of the dough begin to dry out and blush slightly, I tuck the pancake with a spatula and gently turn it over. I give the pancake a little brown on the other side.
For details and details, see my short video above.
Bon appetit!
Calorie 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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Baking soda - 0 kcal/100g
