Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 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
- 4 cups wheat flour
- 3 cups water
- 2 standard eggs
- 2 tsp fine salt
- A few drops of food coloring (desired color; optional)
Directions
Combine all the ingredients in a blender , and blend until you get a well-combined batter. Over-blending will produce excess foam.
Let the batter rest for 30 minutes.
Transfer the batter to a squeeze-bottle with a nozzle (see notes).
Heat a skillet over medium-high heat.
If necessary, use a paper towel to lightly grease the pan with some oil.
Shaping the pancake Use the squeeze bottle to drizzle batter over the surface of the pan in a swirling, lacy pattern.
Let the pancake cook just until dry—avoid excessive coloration.
Remove from the pan, transfer to a plate, and roll or fold up.
Repeat the cooking process until you have used up all the batter.
Serve warm.