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Pancake Mix
Ingredients:
Dehydrogenated soy fat (melting point
48C) - 4.00 %
Sugar - 20.00 %
Corn starch (dry) - 5.00 %
Wheat flour - 59.53 %
Egg powder - 6.00 %
Pentaor's Base for Pancake Mix (B511)
- 5.47 %
Instructions:
Melt the fat by warming it.
Pour carefully the melted fat into
the mixing machine.
Add immediately the sugar and the
base.
Mix thoroughly (+grinding) until
the mix is uniform.
Add the following ingredients: corn
starch, flour and the egg powder.
Mix thoroughly (+grinding) until
the mix is uniform.
Preparation of the final product:
Put 100 gr pancake mix into a bowl.
Add 90 ml milk.
Mix well. Pour the desired
portion into heated greased Teflon pan. Fry each side for 2 to 3
minutes, until both sides are golden brown.
SOURCE: Dr. Oren Ben-Israel,
Pentaor (www.pentaor.com).
Other formulas
for dry mixes:
Chicken Flavor
Soup Mix (soup base)
Onion Soup
Mix
Tomato Soup
Mix
Rich Vegetable
Soup Mix With Meat ("Chorba")
Vanilla Muffin
Mix / Cake Mix
Chocolate
Muffin Mix / Cake Mix
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