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Thick pancakes with soured milk

A great dish for breakfast or an afternoon snack—give it a try! Fluffy pancakes are just the thing for a tasty breakfast or a quick bite. And they're so good with a glass of milk! You've got to try them; your family will thank you.

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Thick pancakes with sour 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 14 % 5 g
Fats 36 % 13 g
Carbohydrates 50 % 18 g
221 kcal
GI: 11 / 0 / 89
    1. Crack the egg into a deep bowl and whisk until foamy.
    1. Add the sugar and salt and stir.
    1. Pour in the soured milk and whisk.
    1. Sift the flour into the milk-and-egg mixture and whisk the batter until completely smooth.
    1. The last thing to add is the sunflower oil. Mix it in well and start frying.
    1. Heat the skillet and grease it lightly with butter (just before the first pancake—no need after that); ladle in the batter and swirl the pan to spread it over the surface.
    1. Fry the pancakes on both sides until golden.
  • Serve with your favorite jam!
  • Enjoy!

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

  • 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
  • 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
  • Salt - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Sunflower oil - 898  kcal/100g
  • Refined sunflower oil - 899  kcal/100g
  • Sour milk - 60  kcal/100g

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