Custard thin pancakes on whey
Composition / ingredients
15
Servings:
Cooking method
1. Beat eggs well with sugar until foam forms.
2. Add whey, vanilla sugar, vegetable oil.
3. Sift the flour in parts, mix well until all the lumps dissolve.
4. The dough should turn out thicker than the usual pancake dough, like pancakes.
5. In a separate saucepan, heat the milk to a boil.
6. Pour hot milk in a thin stream into the dough and mix, we get a custard dough.
7. Pour the dough in a thin stream and bake the pancakes on both sides, in a well
Heated frying pan without adding oil (you can lubricate it for the first time).
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
- Wheat flour - 325 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
- Serum - 31 kcal/100g
