Thin Sour-Milk Pancakes
Milk gone sour? Turn it into the most delicious breakfast pancakes! Here's another winning recipe for thin, appetizing pancakes (crêpe-style). They're quick and simple to make, and they come out wonderfully tasty. My kids and husband adore these, especially with all kinds of fillings. Best of all, this recipe puts leftover sour milk to good use.
leno4ka
Recipe author
Thin Sour-Milk Pancakes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 %
5 g
Fats 21 %
7 g
Carbohydrates 64 %
21 g
172 kcal
GI:
10
/
0
/
90
- Crack the egg into a bowl, add the salt and sugar, and whisk. 2. Sift the flour and add it to the egg-and-sugar mixture. 3. Stir the flour in thoroughly so no lumps remain, adding the sour milk a little at a time. 4. Stir in two tablespoons of vegetable oil. 5. Let the batter rest for 10 minutes. 6. Heat the skillet well and grease it with a little vegetable oil (you only need to grease it before the first pancake). Cook each pancake for about 30 seconds on the first side and 10 seconds on the second. 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
- Fortified whole durum wheat flour - 333 kcal/100g
- All-purpose whole durum wheat flour - 364 kcal/100g
- Fine semolina flour - 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
- Sour milk - 60 kcal/100g
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