PREPARATION:
Mix 300g pancake mix, 4 eggs and 600ml milk into a smooth batter. Melt butter/margarine in a hot pan with a non-stick coating. Put a ladle of batter into the pan and distribute it. Cook the pancake until it is golden brown on both sides.
TIP: For milk- and egg-free pancakes: use an egg substitute and 600ml soy milk.
INGREDIENTS:
Corn starch, rice flour, buckwheat flour, dextrose, leavening agent (E450i, E500ii), salt.
|
Nutritional value per 100 gram: |
|
| energy | 1456 kJ/ 343 kcal |
fat
|
1.3 g
0.29 g 0.48 g 0.47 g |
|
carbohydrates
|
77.2 g 2.54 g |
|
food fibre |
0.9 g |
|
protein |
5.2 g |
|
salt |
0.77 g |
