Pancakes made of wheat and corn flour
Composition / ingredients
8
servings:
Step-by-step cooking
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Milk should be warm.
In a small part of it, stir the yeast, then add all the milk, add flour (wheat and corn), mix.
Wrap it up warmly and remove it to a warm place for 2 hours.
Then add the yolks, ground with sugar, salt, knead the dough, leave to approach.
Whisk the whites into a foam. Beat the cream. Mix both masses and add gently to the dough. Leave for 20 minutes.
Then proceed to baking cornmeal pancakes as usual.
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
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 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
- Pressed yeast - 109 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Corn flour - 368 kcal/100g
- Whole grain corn flour, unseeded - 355 kcal/100g
- Whole grain corn flour sifted - 362 kcal/100g
- Corn flour from grain with removed germs of vitaminizir - 364 kcal/100g
- Corn flour from grain with removed germs nevitaminiz - 364 kcal/100g
