Pancakes

I love Saturday mornings and long breakfasts. This week I decided to go with a sweet breakfast and cook some pancakes!

Besides my traditional pancakes, I also decided to try and cook some American style pancakes with blueberries. Quite nice but I still prefer the thinner ones with a nice topping. Here are both recipes.

 

Pancakes (serves 4)

• 250 g of flour
• 2 eggs
• 3 dl of milk
• 1 tbsp of sugar
• 70 g of butter
• butter

1. In a bowl mix the flour, the eggs, the milk and the sugar.
2. Melt the butter and add it to the mixture.
3. If needed, use a food processor to make sure the dough is smooth.
4. Heat a non-stick frying pan and reduce the fire to low. Grease the frying pan with some butter.
5. Pour a small portion of dough on the frying pan until you reach the pancake size you want. I usually make two at the same time.
6. Let the pancake cook until you star seeing small holes n top of the pancake. Turn the pancake and let it cook on the other side. When both sides are golden the pancake is ready to serve.
7. Repeat until you run out of dough.
8. Serve with cream, strawberries, banana, chocolate, icing sugar, cinnamon, maple syrup, golden syrup, or any other ingredients you may like.

 

Blueberry American Pancakes (serves 4)

• 3 eggs
• 120 g of flour
• 1 teaspoon of baking powder
• 150 g of milk
• 2 tbsp of sugar
• 100 g of blueberries (or raspberries)
• butter
• icing sugar

1. In a bowl mix the egg yolks, the flour, the baking powder, the milk and the 2 tbsp of sugar. Mix well and, if needed, use a food processor to make sure the dough is smooth.
2. In another bowl whisk the egg whites until they get thick and don’t fall from the bowl when you turn it.
3. Mix the egg whites in the remaining dough.
4. Add the blueberries.
5. Heat a non-stick frying pan and reduce the fire to low. Grease the frying pan with some butter.
6. Pour a small portion of dough on the frying pan until you reach the pancake size you want. I made one big pancake each time.
7. Let the pancake cook until you star seeing small holes on top of the pancake. Turn the pancake and let it cook on the other side. When both sides are golden the pancake is ready to serve.
8. Repeat until you run out of dough.
9. Serve sprinkled with icing sugar.

Yummi Breakfast

And finally my dissertation is finished! And I’m back to the land of the living! Feeling so relieved…

Yesterday night I was feeling shattered. So, I decided to cook one of my favourite things in the world… Breakfast!!!

Here are some nice tips for a rich weekend breakfast. I complemented it with some bacon & eggs! Yummi!

 

Roasted Tomatoes (serves 4)

• 5 vine tomatoes
• 6 leaves of fresh basil
• 1 garlic clove
• 4 tbsp of olive oil
• salt and pepper

1. Pre-heat the oven at 180ºC.
2. Wash the tomatoes and cut them in halves. Place them with the interior facing up on a oven tray.
3. Wash the basil well and chop the leaves in small pieces.
4. Peel the garlic and dice it thinly.
5. Sprinkle the basil, the garlic and the olive oil on top of the tomato. Season with salt and pepper.
6. Cook in the oven for approximately 15-20 minutes.
7. Serve sprinkled with the sauce resulting from cooking the tomatoes.

   

 

Mozzarella & Tomato Toast (serves 4)

• 6 leaves of basil
• 1 garlic clove
• 4 tbsp of olive oil
• 4 slices of bread
• 1 mozzarella ball
• 2 tomatoes
• olive oil and vinegar
• salt, pepper and oregano

1. Pre-heat the oven at 180ºC.
2. Wash the basil. Chop the basil and the garlic thinly. Mix it with the olive oil and sprinkle it on top of the bread.
3. Put the bread slices on an oven tray.
4. Wash the tomatoes and chop them in small pieces.
5. Cut the mozzarella into slices and shred it into pieces.
6. In a bowl, mix the tomatoes and the mozzarella and season with olive oil, vinegar, salt, pepper and oregano.
7. Cover the slices of bread with the tomatoes and mozzarella and cook in the oven until the mozzarella becomes golden.

 

Lemon Mushrooms (serves 4)

• 1 garlic clove
• 4 tbsp of olive oil
• 150 gr of white mushrooms
• 1/2 lemon juice
• 5 sticks of parsley
• 2 tbsp of white wine
• salt and pepper

1. Slice the garlic and cook it in low fire with the olive oil in a non-stick frying pan.
2. Wash the mushrooms well and slice them.
3. Put the mushrooms into the frying pan. Add the lemon juice, the parsley and the wine. Season with salt and pepper.
4. Let it cook in low fire until the mushrooms shrink and cook.