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Fluffy pancakes quick and tasty recipe


Fluffy pancakes recipe
And because I just picked up my package with the pan I bought from the cook's pantry, I tried it, of course being very curious. The result: pancakes that bake quickly, are good, fluffy, small and tasty! I did it for everyone… Please serve!

  • Fluffy pancakes recipe
  • eggs
  • milk
  • mineral water
  • flour
  • salt

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Fluffy pancakes quick and tasty recipe:

Fluffy pancakes recipe


We make the pancake dough from the above ingredients. Heat the pan, sprinkle it with a little oil and a polish, put dough in each depth of the pan, up to level. After about 1 ', turn them over and bake them on the other side, then turn them over on a plate. Repeat until we finish all the dough.

Pancakes can be consumed, simple or with different sweet or salty fillings.

I served them simple, but sprinkled in abundance, with mint syrup, made by me at home, and for the decoration I used a little whipped cream and of course a fresh mint leaf.

Good appetite!


Fluffy pancakes according to a perfect recipe

It is a tested recipe for fluffy pancakes that are ready in just a few minutes! I don't even know how many times I prepared these wonderful pancakes in the morning when I had a craving for something sweet and I knew that if I didn't prepare them then, I would definitely prepare them in the afternoon.

So I chose the safer version for the silhouette and, after 10 minutes, the fluffy pancakes sat on the plate in maple syrup, blueberry jam or cream cheese and vanilla. Of course, it's up to you to choose what to eat, I steal one more and while another is baked in the hot pan, but my favorites remain those with a piece of butter on top. Somehow I think that the butter accentuates all the flavors that the dough already contains, and when you add syrup, part of the taste of the pancake will be combined with the sweetness of the chosen topping.

For these pancakes, you will need:

135 g of flour
1 teaspoon baking powder
1/2 teaspoon salt

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2 tablespoons brown sugar
130 ml of milk
1 beaten egg
2 tablespoons olive oil

First mix the baking powder with flour and salt. Add the beaten egg and mix, adding the milk little by little. Add the two tablespoons of sugar and mix until it starts to melt. After adding the two tablespoons of olive oil, your composition is ready and can be poured with a spoon into the pan.

The composition for fluffy pancakes is more consistent than that of traditional pancakes. To give the pancakes a round shape, add immediately after the first spoon of the composition, another one in the center of the one in the pan. This maneuver must be performed immediately so that the future pancake stretches evenly. You can choose to prepare them in butter, olive oil or in a pan that does not require oil. Serve cold or hot, with any of the above combinations or anything else you like: peanut butter, chocolate cream, vanilla pudding, etc.


Fluffy waffles simple recipe for waffle maker

Recipe of fluffy waffles & # 8211 basic recipe for waffle maker.
How to make waffles or waffles & # 8211 waffles.

For some time I have been looking for a waffle recipe that will remain my basic recipe and I just found it. I had it in my notebook with recipes, the notebook that is the predecessor of the blog.

These waffles come out fluffy, soft and go perfectly with whipped cream and some berries. Of course you can only serve them with vanilla powdered sugar or whatever you want.


Buckwheat pancakes & # 8211 classic recipe.

The classic recipe for buckwheat flour pancakes is extremely simple and accessible. These pancakes will be fluffy, fine and quite tender. They have a subtle buckwheat taste, which disappears when you combine them with honey and fruit. They will be fluffy, neither sweet nor salty, so they can be associated with both cream cheese, pâtés and salty combinations.

You know that buckwheat is a gluten-free cereal and contains many minerals and vitamins. Gluten is a harder to digest protein, but even if you tolerate it well, a meal with little gluten is easier for the digestive system.

This is a double portion of buckwheat pancakes, I usually prepare a large portion on Sunday, thus ensuring lunch on Monday morning. Usually, I take a break between the first and the second portion of frying, so that the wait for the pancakes doesn't seem too long, dear ones.

Classic buckwheat pancakes

Ingredient:
1 l fatty milk 3.5% (I used Lactis, but you can also use thicker vegetable milk)
1 or
2 tablespoons sugar (I used brown)
a little salt
200 gr buckwheat flour
150-160 gr of wheat flour
1 sachet of baking powder
2 tablespoons coconut oil

Training:
1. In a bowl, mix the egg with the sugar, then add the milk and mix a little more.
2. In a separate bowl, mix both flour, salt, baking powder. Incorporate the dry mixture into the liquid composition and add the oil. Mix well to homogenize.
3. Grease the pan with a little oil, then fry each pancake until it bubbles, then turn it over.

Classic buckwheat pancakes

Serve the pancakes as you like: with melted cow's butter or peanuts, with honey or syrup, with fruit or jam. You can also serve them with cream cheese, in the salted version.

Visit the Breakfast section to discover the other fluffy pancake recipes. I recommend the recipe for banana pancakes (fasting) and the traditional one. Also the recipe for pancakes with Greek yogurt is very delicious. I don't think my family has a favorite recipe, but I think buckwheat pancakes could become one of our favorites.

4. Pancakes with cocoa

Subscribe to my Facebook or Instagram page, where I share different ideas for healthy eating and lifestyle. Try one of the recipes and tell me in a private message how they looked to you!

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The classic recipe for buckwheat flour pancakes is an extremely simple and accessible one. These pancakes will be fluffy, fine and quite tender. They have a subtle buckwheat taste, which disappears when you combine them with honey and fruit. They will be fluffy, neither sweet nor salty, so they can be associated with both cream cheese, pâtés and salty combinations.

You know that buckwheat is a gluten-free cereal and contains many minerals and vitamins. Gluten is a harder to digest protein, but even if you tolerate it well - a meal with little gluten is easier for the digestive system.

This is a double portion of buckwheat pancakes, I usually prepare a large portion on Sunday, thus ensuring lunch on Monday morning. Usually, I take a break between the first and the second portion of frying, so that the wait for the pancakes doesn't seem too long, dear ones.

Ingredient:
1 l fatty milk 3.5% (I used Lactis, but you can also use thicker vegetable milk)
1 or
2 tablespoons sugar (I used brown)
a little salt
200 gr buckwheat flour
150-160 gr of wheat flour
1 sachet of baking powder
2 tablespoons coconut oil

Training:
1. In a bowl, mix the egg with the sugar, then add the milk and mix a little more.
2. In a separate bowl, mix both flour, salt, baking powder. Incorporate the dry mixture into the liquid composition and add the oil. Mix well to homogenize.
3. Grease the pan with a little oil, then fry each pancake until it bubbles, then turn it over.

Serve the pancakes as you like: with melted cow's butter or peanuts, with honey or syrup, with fruit or jam. You can also serve them with cream cheese, in the salted version.

Visit the Breakfast section to discover the other fluffy pancake recipes. I recommend the recipe for banana pancakes (fasting) and the traditional one. Also the recipe for pancakes with Greek yogurt is very delicious. I don't think my family has a favorite recipe, but I think buckwheat pancakes could become one of our favorites.

Subscribe to my Facebook or Instagram page, where I share different ideas for healthy eating and lifestyle. Try one of the recipes and tell me in a private message how they looked!


Pancake recipe with mayonnaise. They are much fluffier and airier

If we talk about the taste characteristics of pancakes, then they turn out to be very unusual, but very soft and airy.

You must also use the following ingredients:
2 eggs.

Half a teaspoon of vanilla.

A teaspoon of baking powder.

Half a liter of mineral water or milk.

2 tablespoons sunflower oil.

Beat eggs and salt, add sugar and continue beating.

Then add water to the prepared table and mix.

For the first time, you need to grease the pan and then bake the pancakes.

To make the taste more intense, you can grease the pancakes with butter, add any filling.

250-300 ml of mineral water

3 tablespoons sugar or to taste

1 teaspoon vanilla extract

To start, you need to beat the egg foam with a pinch of salt. Then incorporate the milk, flour, melted butter and the rest of the ingredients, then mix everything well with a hand mixer or a whisk. When you have finished preparing the composition, put the pan on the stove.

Since we had several sizes, we recommend the 24 cm pan, but you can also opt for the diameter of 20 cm or 28 cm.

Pour the composition into the pan, enough to form a thin sheet, which you can spread by gently moving the pan to the left and right.

If you use a non-stick pan you will not have to worry about your pancakes sticking, even if you do not use oil.

The best way to serve French pancakes is by filling them with cherry jam or any other kind of jam.


I. Put water on the stove and when it boils, add & # 8220in the storm & # 8221 semolina. Stir constantly with a whisk so as not to make lumps and do not get caught. It is then left to cool to become warm.

II. In a bowl put the eggs, the cooled semolina and mix well until smooth.

III. Then add a little oil to the wire and mix well. Then add a little lemon juice and mix again. Add a tablespoon of mineral water, mix well and then pour the oil again. Do this process, oil, lemon juice, mineral water until all the oil is finished. You need to taste it from time to time, so that you get a balanced taste between oil, lemon juice and fish taste.

IV. Add finely chopped onion, knife or food processor. Mix well to incorporate the onion well and let it cool for 20-30 minutes before consuming.

V. Caviar salad is ideal spread on bread with small slices of green onions on top.

* You can use the same recipe for catfish, herring, pike or trout


What am I cooking today?

& # 8230 is a question that every housewife has in mind when she wants to prepare a special meal for her family. Thus Food Recipes provides you with a special menu for what you can cook in a week.

MONDAY & # 8211 Chopped chicken with vegetables (see recipe)
TUESDAY & # 8211 Marinated meatballs (see recipe)
WEDNESDAY & # 8211 Vegetable soup with borscht (see recipe)
THURSDAY & # 8211 Cheesecake (see recipe)
FRIDAY & # 8211 Rice salad (see recipe)
SATURDAY & # 8211 Pork neck with garnish (see recipe)
SUNDAY & # 8211 Apple Cake (see recipe)

When you ask yourself, what do I cook today? you have several variants:
1. You can use the menu proposed by us
2. You think about what those around you like and it's easy to do
3. You adapt to what you have in the fridge / pantry
* don't forget you always have to cook with love, if you don't put love when you cook no food will be good!
* by visiting our website you can easily get rid of the question: What am I cooking today?


Fluffy pancakes quick and tasty recipe - Recipes

Certainly many people have made pancakes. It is a very popular dessert, easy to make even for those without experience in the kitchen.
Ingredient:
-500ml milk,
-about 250g flour,
-4 eggs,
-1lg orange peel,
-2 lg sugar,
-1lg oil / butter,
-a pinch of salt.
Grease: -gem, chocolate cream or ice cream.

The recipe originated in France.
I made pancakes many times until I heard from Horia Varlan that 1 egg is put in 1L of milk. After redoing the recipe I was using, I understood why. : D
They come out fluffy, tasty and keep their savor for the 2nd or 3rd day.
Let's go back.
Beat eggs with sugar, orange peel and oil. Add the flour until it thickens like sour cream, add a little milk to thin the composition and add the other flour. Now pour the milk and mix. A thin and fluid composition must come out. The pancakes come out fluffy even if we make them thicker.
First I put the flour in the egg so that it mixes better and does not form lumps.
Put the dough in the fridge for at least 30 minutes to rest.
If you have a non-stick pan that is not scratched, you do not need oil for frying.
Heat the pan over medium heat and put a teaspoon of oil. We take a polish from the composition, put it in the center and distribute it evenly, taking the pan off the heat. We fry it on both sides.
The ones made come back, the first to become the last and vice versa not to cool down.
Grease with jam or chocolate cream.
You can also put a spoonful of ice cream in the center of a pancake and stick with a slice of orange peel.
They come out extremely good.


French pancakes

Here is a quick recipe for skewers, ready in 10 minutes, but in a healthier version! Try it too!

Ingredients

  • 4 slices of bread, older than a day (I used wholemeal bread with seeds)
  • & frac34 cup almond milk , or other vegetable milk
  • 1 tablespoon brown sugar
  • 1 tablespoon tapioca flour
  • & frac14 teaspoon freshly ground nutmeg
  • a drop of vanilla extract
  • a pinch of sea salt
  • coconut oil for frying
  • For topping:
  • crushed coconut
  • strawberries
  • melon

Instructions

  1. In a small bowl, mix the almond milk, brown sugar, tapioca flour, nutmeg, vanilla and salt.
  2. Heat the coconut oil in a large pan over medium heat.
  3. Dip one slice of bread into the mixture to cover each side.
  4. Fry the bread on a hot pan for 2 minutes, on each side until golden brown.
  5. Serve with fresh strawberries, melon balls and grated coconut.

Monday 13th of August 2018

a delicious sunday breakfast! can tapioca flour be replaced with another gluten-free flour? of almonds, for example?

Tuesday 25th of September 2018

Thank you, Madalina! I'm happy that you liked it! In this case, no. Tapioca is needed to create the sticky texture.


Pancakes with urda and dill

In a bowl, put the sifted flour in the middle, add the eggs and with the help of a whisk, mix them. When the composition begins to thicken, gradually add the milk and a little salt. Homogenize very well. Leave the dough to cool for at least 30 minutes.
Rub the urda with the chopped dill and add a little salt.
Heat a frying pan with a tail and wipe / grease with a kitchen brush soaked in oil. We pour a polish (smaller) from the composition, and with a fast rotating movement, we cover the whole surface, forming a thin layer. The pancakes should be fried over medium heat, about 2 minutes on one side and 1 minute on the other side. When the edges have browned a little, turn the pancake.
Do the same with all pancakes. From this amount, you get 8-10 sheets of pancakes, depending on the size of the pan you use.
Fill the pancakes, spread the urda composition on the entire surface of the pancake, roll and put them in a ceramic bowl with a lid for a quarter of an hour. Enough to heat the pancakes and urda from the inside. Serve warm. You can add sour cream when serving.

Remarks

• The composition of the pancakes should rest between 30 minutes and an hour, so that it is more elastic and the flour is perfectly hydrated.

• When pouring melted butter into the composition, be careful not to make it hot.

• Use homemade eggs. They color more beautifully, are more nutritious, and the pancakes come out fluffier.

• Use vegetable oil. Olive oil changes the taste of pancake sheets.

• If you have not been able to homogenize the composition well and it has lumps, pass the composition through a sieve and then put it in the fridge to rest.

• It is recommended to use a pan with a non-stick, flat surface, with a comfortable handle.