Composition / ingredients
Cooking method
Put an egg in a bowl and beat it with a whisk. Add vegetable oil, pour in milk and beat again with a whisk.
Mix flour with baking powder, add sugar, salt and vanilla sugar. Mix it up.
Now add the dry mass to the eggs gradually, stirring so that there are no lumps.
I usually bake pancakes with milk in a small pan the size of a pancake, it's convenient. But if you don't have such a frying pan, then just take a frying pan with a thick bottom (or Teflon), heat it up without oil and pour half a ladle of dough on it. When the pancake has small bubbles on the surface, you can flip it to the other side. Pancakes should be ruddy and finely porous.
The composition of the products is about 8 pancakes.Serve them better with maple syrup. If it is not, then any jam, jam syrup.
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
- Baking powder - 79 kcal/100g
- Vanilla sugar - 379 kcal/100g
