03.04.2021
19
Recipe information
Cooking:
28 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
0.37
Carbohydrates:
0.02
Fats:
0.03
Squirrels:
0.01
Water:
0.03
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Chicken egg | 3 PC. |
| 2. | Flour | 1/2 Art. |
| 3. | Milk 3% | 1/2 Art. |
| 4. | Sugar | 1 tbsp |
| 5. | Vanilla extract | 1 Tsp |
| 6. | Salt | 1 pinch |
| 7. | Nutmeg | 1 pinch |
| 8. | Butter | 3 tbsp |
Cooking
1. Stage
Preheat oven to 220 C. Place the skillet in the oven to heat for at least 8 minutes.
2. Stage
Whisk all the ingredients except the butter in a blender until smooth.
3. Stage
Melt the butter in a skillet and oil the sides of the skillet. Pour all of the dough into the center of the pan.
4. Stage
Return the skillet and dough immediately to the oven and bake for 16-18 minutes, until the pancake is light and lightly browned around the edges.
