Composition / ingredients
Cooking method
1. Break the eggs into a bowl, pour sugar, beat with a mixer.
2. Pour milk into the resulting mass, beat again.
3. Sift the flour and baking powder, add salt, beat the dough with a mixer (the mass will be thick).
Flour may need more or less, focus on the consistency of the dough. To avoid mistakes, read about flour and its properties!
4. Pour boiling water into the dough with constant vigorous stirring.
5. The custard dough is ready, add vegetable oil to it, mix.
6. Using a ladle, pour a little dough into a hot frying pan, spread evenly over the surface and fry the pancake on both sides until a pleasant blush.
In this way we bake all the pancakes and serve them beautifully on a dish.
Serve on the table, adding your favorite jam.
Help yourself!
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
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Baking powder dough - 79 kcal/100g
