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Rye Pancakes with Milk and Fructose

These distinctive-tasting pancakes are wonderful with sour cream and jam!

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Rye pancakes with milk and fructose
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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 % 6 g
Fats 10 % 4 g
Carbohydrates 76 % 32 g
193 kcal
GI: 6 / 22 / 72

Cooking method

Cooking time: 15 min

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  • Beat the egg, pour in the milk, and add the fructose along with the flour and baking powder. Stir together. Cook the rye pancakes in a dry skillet with no oil (use a nonstick pan). The batter will be thick, so you'll need to spread it into a thin layer across the pan.

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
  • Baking powder - 79  kcal/100g
  • Rye flour - 305  kcal/100g
  • Fructose - 400  kcal/100g

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