Scottish pancakes
| Ainekset | Määrä (g) | Määrä (kpl) | Määrä (tl) | Määrä (rl) | Määrä (dl) | Energia | P | H | R | K | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Vehnäjauho puolikarkea | 227 g | 23 rl | 3,5 dl | 779 kcal | 23 g | 159 g | 2,7 g | 7,9 g | |||
| Sokeri | 12 g | 4 kpl | 3 tl | 1 rl | 0,1 dl | 49 kcal | 0 g | 12 g | 0 g | 0 g | |
| Becel juokseva kasviöljyvalmiste | 20 g | 148 kcal | 0 g | 0 g | 16 g | 0 g | |||||
| Kananmuna kuorineen punnittu | 68 g | 1,1 kpl | 86 kcal | 7,5 g | 0,2 g | 6,1 g | 0 g | ||||
| Maito, Kevyt | 250 g | 50 tl | 17 rl | 2,5 dl | 115 kcal | 8 g | 12 g | 3,8 g | 0 g | ||
| Koko resepti 10 annosta | 577 g | 1176 kcal | 39 g | 183 g | 29 g | 7,9 g | |||||
| Ravintosisältö / annos | 58 g | 118 kcal | 3,9 g | 18 g | 2,9 g | 0,8 g | |||||
| Ravintosisältö / 100g | 100 g | 204 kcal | 6,7 g | 32 g | 5 g | 1,4 g | |||||
Recipe Ingredients:
8 oz plain white flour
2 teaspoons bicarbonate of soda
Large pinch of salt
1 tablespoon castor sugar
2 tablespoons oil
1 egg
Milk to mix
Preparation Method:
Makes 12 pancakes
Heat the girdle and grease lightly.
Sift all the flour and bicarbonate of soda into a bowl.
Add in the castor sugar, oil, egg and a little milk.
Stir into the flour and add enough milk to make a thick creamy mixture, approximately the consistency of very thick double cream.
Drop spoonfuls of the mixture onto the hot girdle and cook until they bubble on top. Turn and cook on the other side until golden brown.
While cooking the rest of the mixture store the cooked pancakes between a small folded towel.
Serve the warm pancakes with butter and preserves.
In the unlikely event of there being any left-overs should be kept in an air tight container.
8 oz plain white flour
2 teaspoons bicarbonate of soda
Large pinch of salt
1 tablespoon castor sugar
2 tablespoons oil
1 egg
Milk to mix
Preparation Method:
Makes 12 pancakes
Heat the girdle and grease lightly.
Sift all the flour and bicarbonate of soda into a bowl.
Add in the castor sugar, oil, egg and a little milk.
Stir into the flour and add enough milk to make a thick creamy mixture, approximately the consistency of very thick double cream.
Drop spoonfuls of the mixture onto the hot girdle and cook until they bubble on top. Turn and cook on the other side until golden brown.
While cooking the rest of the mixture store the cooked pancakes between a small folded towel.
Serve the warm pancakes with butter and preserves.
In the unlikely event of there being any left-overs should be kept in an air tight container.