A delicious and fluffy snack, perfect for a break.
Step 1 of 5: Separate the egg white from the yolk.
Step 2 of 5: Mix the yolk with the flour and milk.
Step 3 of 5: Whip the egg white until stiff peaks form and add it to the mixture without deflating it.
Step 4 of 5: Add a few drops of water to the side of the pan (it should not touch the pancake) to create steam and make them even fluffier!
Step 5 of 5: Cook 2 tablespoons of batter (shaping the pancake vertically) in a lightly oiled pan with the lid on.
Recipe by
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk
| Average values | Per serving84 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 502 kJ120 kcal | 597 kJ143 kcal |
| Fat | 5.33 g | 6.34 g |
| of which saturated fatty acids | 1.93 g | 2.3 g |
| Carbohydrates | 9.21 g | 10.97 g |
| of which sugars | 0.83 g | 0.99 g |
| Fibre | 0.26 g | 0.31 g |
| Protein | 9.21 g | 10.96 g |
| Salt | 0.09 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
