Filter
Reset
Sort ByRelevance
Littleredhen
Stack on pancakes
Flens of flour, butter and milk.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the flour with the salt in a mixing bowl. Add the eggs.
-
Add, while stirring, the milk little by little and mix until a thick batter is created without lumps. Add the butter.
-
Heat the butter in a small frying pan and scoop some batter into the pan with a large spoon. Turn the pan around to create a nice flange.
-
Fry the flange over not too high a heat until the top is almost dry and the bottom is light brown.
-
Turn the flange carefully with a pancake knife and bake the other side light brown. Let the flange slide out of the pan onto a plate.
-
Keep the flange warm under aluminum foil and place the plate on a pan with a layer of boiling water.
-
Bake the other pancakes in the same way and stack them together.
Blogs that might be interesting
-
25 minLunchmie, sugarsnap, cucumber, fresh pineapple, giant shrimp, chili powder, olive oil, frying oil, fresh fresh mint, Red pepper, lime juice, olive oil, White wine vinegar, ginger syrup, Thai fish sauce,salad of pineapple and prawns with fried egg noodles
-
25 minLunchChinese noodles, fresh sugarsnaps, peanut oil, Thai chicken fillet cubes, bunch onion, winter carrot, radish, peanut butter with pieces of nut, sweet chilli sauce, fish sauce, lime juice, Red pepper,thai chicken noodle salad
-
20 minLunchvine tomato, lamb's lettuce, arugula, celery strips, walnuts, extra mature cheese, chives, low-fat yogurt, halvanaise, mustard, curry powder,tomato carpaccio with celery and cheese
-
45 minLunchsunflower oil, pita bread, chickpea, garlic, onion, egg, flat leaf parsley, cumin powder (djinten), coriander powder (ketoembar), bread-crumbs, tomato, Red onion, Red wine vinegar, olive oil, coriander,falafel with tomato salsa
Nutrition
325Calories
Sodium30% DV725mg
Fat31% DV20g
Protein22% DV11g
Carbs9% DV26g
Fiber8% DV2g
Loved it