Ingredients
10 Servings
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
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1/2 cups butter, at room temperature, for the mixture
1/4 cups sugar, for the mixture
2 eggs, for the mixture
3/4 cups milk, for the mixture
1/4 cups vegetable oil, for the mixture
1 teaspoon vanilla essence, for the mixture
2 1/4 cups Tres Estrellas® flour for hot cakes, for the mixture
1 tablespoon corn starch Tres Estrellas®, for the mixture
1 cup apricot jam, for decoration
1 tablespoon water, to dissolve the jam
white nonpareil sprinkles, for decoration
4.23 onzas butter, at room temperature, for the mixture
1.76 onzas sugar, for the mixture
2 eggs, for the mixture
6.33 onzas líquidas milk, for the mixture
2.11 onzas líquidas vegetable oil, for the mixture
0.17 onzas líquidas vanilla essence, for the mixture
11.51 onzas Tres Estrellas® flour for hot cakes, for the mixture
0.29 onzas corn starch Tres Estrellas®, for the mixture
11.9 onzas apricot jam, for decoration
0.51 onzas líquidas water, to dissolve the jam
0 white nonpareil sprinkles, for decoration
0.5 cups butter, at room temperature, for the mixture
0.25 cups sugar, for the mixture
2 eggs, for the mixture
0.75 cups milk, for the mixture
0.25 cups vegetable oil, for the mixture
1 teaspoon vanilla essence, for the mixture
2.25 cups Tres Estrellas® flour for hot cakes, for the mixture
1 tablespoon corn starch Tres Estrellas®, for the mixture
1 cup apricot jam, for decoration
1 tablespoon water, to dissolve the jam
0 white nonpareil sprinkles, for decoration
120 gramos butter, at room temperature, for the mixture
50 gramos sugar, for the mixture
2 eggs, for the mixture
18.75 centilitros milk, for the mixture
6.25 centilitros vegetable oil, for the mixture
5 mililitros vanilla essence, for the mixture
326.25 gramos Tres Estrellas® flour for hot cakes, for the mixture
8.1 gramos corn starch Tres Estrellas®, for the mixture
337.5 gramos apricot jam, for decoration
1.5 centilitros water, to dissolve the jam
0 white nonpareil sprinkles, for decoration