Estonian Pancakes with KORALOO | The Female Glaze with Jennifer Gouchoe

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: cream cheese

Ricotta is lower in fat and calories while maintaining a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with healthy fats.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with additional flavor.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and suitable for lactose intolerance.

Start by cracking 12 whole eggs into a mixing bowl.

Add 2 cups of whole milk to the eggs and whisk together.

In a separate bowl, mix 1 cup of flour with 1 teaspoon of sugar and 1 teaspoon of salt.

Combine the dry ingredients into the wet ingredients, stirring until just mixed.

Add 4 tablespoons of mayonnaise to the mixture and stir.

Heat Crisco in a skillet over medium heat until sizzling.

Pour a ladleful of batter into the skillet and cook until the edges start to set, about 30 seconds.

Flip the pancake carefully and cook for another 30 seconds until golden brown.

Remove the pancake from the skillet and repeat with the remaining batter, adjusting the amount of batter for each pancake as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens