Czech pancakes with jam
- Vegetarian
Derived from ingredients – check the package label.
- Good for breakfast
- Good for lunch
- Good for a snack
Less suited for dinner.
Thin milk pancakes cooked in a lightly oiled pan and filled with fruit jam. Serves 4, 3 pancakes each (12 in total).
4 servingsFinal yield 960 g
Ingredients
- 110 gEGG WITHOUT SHELL
- 5 dlMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
- 1 gSALT, AVERAGE
- 1 15 ml tablespoonSUGAR
- 200 gFLOUR, WHEAT FLOUR, SEMI-COARSE
- 13.5 gSUNFLOWER OIL
- 12 15 ml tablespoonFRUIT JAM, AVERAGE
- 2 15 ml tablespoonSUGAR
Method
- Whisk the eggs with half the milk, the salt and sugar, stir in the flour, then add the rest of the milk; rest the batter for 15 minutes.
- Heat a pan and brush it with a thin film of oil (about 2 tablespoons in total for all pancakes).
- Pour in a ladle of batter, swirl to cover the pan and cook for about 1 minute on each side; make 12 pancakes.
- Spread each with a spoonful of jam, roll or fold and dust with icing sugar.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,727 kcal
- Protein
- 53.5 g
- Fat
- 44.6 g
- Carbohydrate
- 268.1 g
- Total carbohydrate (by difference)
- 275.9 g
- Fibre (Fineli)
- 10.7 g
- Saturated fatty acids
- 15.7 g
- Sodium
- 734.1 mg
- Salt (sodium × 2.5)
- 1.8 g
Per serving
- Energy
- 431.7 kcal
- Protein
- 13.4 g
- Fat
- 11.1 g
- Carbohydrate
- 67 g
- Total carbohydrate (by difference)
- 69 g
- Fibre (Fineli)
- 2.7 g
- Saturated fatty acids
- 3.9 g
- Sodium
- 183.5 mg
- Salt (sodium × 2.5)
- 0.46 g
Per 100 g of finished food
- Energy
- 179.9 kcal
- Protein
- 5.6 g
- Fat
- 4.6 g
- Carbohydrate
- 27.9 g
- Total carbohydrate (by difference)
- 28.7 g
- Fibre (Fineli)
- 1.1 g
- Saturated fatty acids
- 1.6 g
- Sodium
- 76.5 mg
- Salt (sodium × 2.5)
- 0.19 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Some specific ingredients are represented by the closest generic food with the same culinary function.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
May contain: Sulphites
Derived from ingredients – check the package label.
Food data sources
- THL Fineli (20.0) · Terveyden ja hyvinvoinnin laitos (THL), Fineli · CC BY 4.0