Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Millet | not in our table | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup millet
- 2-3 cups wheat flour
- 3-5 eggs
- 25 g fresh yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 2-3 tablespoons vegetable oil
- 0,6 lt. water
- 1lt. milk
Directions
Rinse the millet, cook in boiling water. Let the gruel get cold.
Melt the sugar in warm milk (0,5 lt.), stir in the yeast and the gruel.
Slowly stir in the flour and knead thick dough. Set the dough aside in a warm spot and let it rise (i.e. until it nearly doubles its size).
Then pour boiling milk over the batter, stirring it quickly.
Stir in vegetable oil, salt, and well beaten eggs.
Mix well and set aside for about 10 minutes.
Set the pan it over high heat, pour in vegetable oil.
Then stir the batter, pour it in the heated pan and fry each pancake 2-3 minutes, turning them over until golden brown.