Composition / ingredients
Cooking method
The recipe for making these pancakes is extremely simple:
To begin with, take a convenient deep bowl in which you will knead the dough. Beat the eggs into it, add salt, whisk everything with a fork or whisk. For speed and greater splendor, eggs can be beaten with a mixer or blender with a whisk attachment.
Psyllium (I have an incomplete teaspoon) mix with any powdered sweetener or sugar. This will prevent the appearance of lumps. If you have liquid sahzam, then try to gently mix psyllium into the egg mixture right away. In any case, add the psyllium mixture with sugar to the eggs and mix.
Pour in warm milk mixed with warm water and stir the resulting mass. It should turn out to be just such a condition that it is convenient to fry on the stove, typing the dough with a spoon or ladle.
The mass can be allowed to stand for a while, during this time warm up a frying pan with a flat bottom well. Heat the vegetable oil on it and fry the pancakes on both sides until cooked. Turn them over with a spatula.
Ten standard thin pancakes are obtained from these products.
Pancakes are delicious on their own, but if you want to add variety, you can add vanilla, cinnamon - for a sweet option. Or a little paprika, onion/garlic powder - for salted pancakes.
Serve pancakes cold or hot, with or without filling.
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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Psyllium - 42 kcal/100g
