Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
832
Calories
24g
Protein
22g
Fat
137g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Syrup | 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 liter (quart) buttermilk
- 100 g ( 3 1/2 ounces, scant 1/2 cup) margarine
- 1 3/4 dl (3/4 cup) light corn or sugar syrup
- 2 dl (3/4 cup) sugar
- 4 teaspoons hornsalt (or 4 tablespoons, 1/4 cup baking powder)
- flour
- =
Directions
1
Combine all ingredients, adding enough flour to make a pliable dough. Cover and refrigerate 30 minutes.
2
Preheat the oven to 250° C (450°F).
3
Divide the dough into pieces of equal size and roll out to thin sheets.
4
Bake 5-10 minutes in the oven.
5
To serve, spread with butter and sprinkle with sugar and cinnamon.
6
Store cold.
Recipe sourced from
fandom