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Breakfast

Recipe of Pancakes

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Ingredients / for 4 people

250g of flour
4 eggs
1/2 l of milk
1 pinch salt
2 tablespoons sugar
50 g of melted butter

PREPARATION:

The best recipe for pancake batter! – Step 1

1Pour the flour in a bowl with salt and sugar. Make a well in the middle and pour the eggs lightly beaten with a fork.

The best recipe for pancake batter! – 2nd step

Start gently stirring the flour with a wooden spoon.

The best recipe for pancake batter! – Step 3

When the mixture becomes thick, add the cold milk little by little, you can use a whisk but always gently to avoid lumps.

The best recipe for pancake batter! – Step 4

2When all the milk is mixed, the dough must be fairly fluid, if it appears too thick, add in little milk.

The best recipe for pancake batter! – Step 5

Then add the melted butter, mix well.

Finally
Cook the pancakes in a hot pan (no need for fat, it is already in the dough). Pour a small ladle of dough into the frying pan, make a rotating motion to distribute the dough over the whole surface, lay on the fire and when the turn of the pancake is colored clear, it is time to turn it over. Let cook about a minute on this side and the pancake is ready. Repeat until the dough is depleted.

 

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Breakfast

Recipe for Akara Pancake

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Ingredients

A Cup of Bean Flour

1 egg white

1/4 bulb of Onion

1 Scotch Bonnet Pepper

Half of a Seasoning cube

1/2 cup of water

1 Tablespoon of Vegetable Oil

 

For Egg White Omelette

3 Egg Whites

A handful of chopped Spring Onion

1 Tablespoon of chopped parsley

Half of Yellow Pepper

1/2 of Red Bell Pepper

Half of a bulb of Red Onion

1/2 of an Avocado

2 small Tomatoes

One Tablespoon of Vegetable Oil

1 Seasoning cube

1/2 teaspoon of black pepper

Method

In a bowl, mix your bean flour, blended onion and pepper, egg white, seasoning cube and water.

In a pan with heated oil, scoop the akara pancake mix into the pan and allow to brown on both sides.

Flip pancake on each side to make sure it cooks.

For the Egg White Omelette

Chop your vegetables and set aside.

Whisk your eggs, season with seasoning cube and black pepper and set aside.

Heat up your pan and stir fry the vegetables on medium heat for one minute.

Pour in your eggs and stir fry with the vegetables and allow the eggs to set.

Chop up your avocado and mix with your egg white omelette to serve with the akara pancake.

ingredients-for-akara-pancake

bean-pancake-mix

mix-beans

fry-pancake-akara

fry-akara-pancake

vegetables

fry-egg-whites

cholesterol-free-omelette

akara-pancake-and-egg-white-omelette

akara-pancake

beans-pancake-recipe

how-to-make-akara-pancake

akara pancake

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Breakfast

Ham & Pea Pancakes

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INGREDIENTS:

  • 1½ cup Golden Cloud Flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 2 large eggs
  • 1½c buttermilk
  • 220 g ham
  • 1 can KOO Fresh Garden Peas, rinsed and drained
  • 4 tbsp unsalted butter
  • 1 tbsp chopped fresh chives

KITCHEN GADGETS:

Large measuring cup or bowl, whisk, large non-stick pan

METHOD:

  1. In a large measuring cup or bowl, whisk together the flour, sugar, baking powder, bicarb, and salt.
  2. In a separate bowl, whisk together the eggs and buttermilk. Add the buttermilk mixture to the flour mixture and whisk until fully incorporated. Stir in the ham and peas.
  3. Heat a large non-stick pan over medium-low heat. Check the heat by sprinkling the skillet with water – when the water bubbles and evaporates immediately, pour 3 x ¼ cups of batter into the pan.
  4. Cook the pancakes until bubbles begin to appear around the edges and in the center, about 1 to 2 minutes. Using a spatula, peek under the pancakes to check if they are golden brown then carefully flip them.
  5. Cook the pancakes 1 minute more, peeking to make sure the underside is golden brown. Transfer them to a baking sheet and cover loosely with foil to keep warm. Repeat with remaining batter.
  6. In a small bowl, combine the butter and chives; serve with the pancakes.

Source : www.koo.co.za

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Breakfast

Lemon Blueberry Pancakes

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  • 1½ cups plus 1 tbsp flour
  • 3 tbsps sugar
  • 1 heaping tablespoon baking powder
  • ¼ tsp salt
  • 1½ cups evaporated milk (more if needed)
  • 1 lemon, zested and juiced (more juice if lemon isn’t very juicy)
  • 2 tbsps butter, melted, plus more softened for serving
  • 1½ tsps vanilla extract
  • 1 large egg
  • 1 cup blueberries
  • Maple or pancake syrup, warmed, for serving
Heat a heavy skillet or grill over medium-low heat.In a medium bowl, mix the flour, sugar, baking powder and salt. Set aside.

In a separate bowl, mix the evaporated milk, lemon zest and juice. Allow to sit for 5 minutes, then add the egg and vanilla. Mix to combine.

Pour the wet mixture into the dry ingredients. Stir gently to combine. Stir in the melted butter. Splash in more evaporated milk if the mixture is overly thick. Stir in the blueberries.

Melt a little of the softened butter in the heated skillet. Drop the batter by 1/4 or 1/3 cup measures and fry the pancakes on both sides for a couple of minutes until golden.

Serve with more softened butter and warm syrup.

Per Serving: Calories: 450; Total Fat: 13.5 grams; Saturated Fat: 9 grams; Protein: 12 grams; Total carbohydrates: 68 grams; Sugar: 23 grams; Fiber: 2 grams; Cholesterol: 98 milligrams; Sodium: 621 milligrams

Source : www.foodnetwork.co.uk

 

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