Pancake batter
Allergens:
Ingredients for 5 portions
Calculate portions
Sterilised milk
0.25 l
Butter
0.038 kg
Plain flour
0.1 kg
Eggs
2.0 ud
Table salt
2.5 g
Brandy
0.01 l
Elaboration
- Heat the milk with the butter until it melts.
- Make a well in the centre with the flour and crack two eggs, add salt and a splash of brandy.
- Pour warm milk stirring vigorously with a balloon whisk until well mixed.
- Strain through a sieve to remove the lumps.
Notes:
- You can substitute the butter with another fat such as olive oil.
- You can mix it with a Thermomix.
Nutritional information (1 portion)
Energy
204.74
kcal
Carbohydrates
18.51
g
Proteins
6.55
g
Lipids
10.92
g
Fiber
0.68
g
Saturates
5.12
g
Monounsaturated fatty acids
3.05
g
Polyunsaturated fatty acids
0.72
g
Cholesterol
116.12
mg
Calcium
77.89
mg
Iron
0.74
mg
Zinc
0.63
mg
Vitamin A
125.08
ug
Vitamin C
0.9
g
Folic acid
18.87
ug
Salt (Sodium)
279.83
mg
Sugars
2.5
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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