Cornmeal pancakes
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Measure the ingredients.
Step 2:
Sift wheat and corn flour into a deep bowl.
Step 3:
Add sugar, vanilla sugar, salt and baking powder to the flour. Mix everything with a whisk.
Step 4:
In a separate bowl, mix the egg with milk.
Step 5:
Pour vegetable oil into the milk-egg mixture.
Step 6:
Pour the flour mixture into the milk in parts, stirring thoroughly so that there are no lumps.
Step 7:
Let the dough stand for about 15 minutes.
Step 8:
Fry pancakes in vegetable oil on both sides until golden brown.
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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder - 79 kcal/100g
- Vanilla sugar - 379 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 vitamin E - 364 kcal/100g
- Corn flour from grain with removed germs nevitaminiz - 364 kcal/100g
