Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 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 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | 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
- =
- Milk - ½ cup
- Water - ½ cup
- Egg - 1 no.
- Flour - 1 cup
- Salt - 1 tsp
- Oil - 1 dsp
- For the filling:
- Cooked minced meat - 1 cup
- Chopped onions - ½ cup
- Grated carrots - ½ cup
- Salt and Pepper
- Oil as required
- =
Directions
For the pancake:
Put the ingredients in the order mentioned in a mixie, and whip till smooth, for a minute. Keep aside for 15 minutes. Heat a non-stick pan, and spread a little of the mixture at a time, in thin rounds. Cook on low heat, and when one side is just done, turn and cook the other for a second or two. Fill with prepared mixture and fold over from both sides. Remove and keep aside. Repeat till all the batter and filling are used up.
For the filling:
Heat a little oil, sauté the onions and add cooked minced meat, salt and pepper and stir fry till well blended. Add the grated carrots and stir for a few minutes longer. Put a little of the filling in each pancake, sprinkle with grated cheese and serve warm with tomato sauce.