Pancakes

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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. IMG_4022
  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.IMG_4027

 

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. IMG_4036
  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.IMG_4049
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Strawberry and Blueberry Ice Cream

IMG_5264It has been really hot in Bristol! If it wasn’t for my late dissertation I would be enjoying it more…

Being closed in the house working, the only thing left to do to enjoy the summer is having some homemade ice cream! Went with some red fruits on my first trial and was so happy with it that just finished a melon one… still in the freezer but I will be posting the recipe soon.

 

Strawberry and Blueberry Ice Cream (around 1.5 liters)

  • 1/2 can of condensed milk
  • 2 egg yolks
  • 75 ml of milk
  • 400 g of strawberries
  • 100 g of blueberries
  • 300 ml of double cream
  • 2 tbsp of sugar
  1. In a pan mix the condensed milk with the egg yolks and the milk. Cook in low fire, stirring constantly, until it starts to thicken. Turn the heat off and let it cool.IMG_4986
  2. Wash the strawberries and blueberries. With a blender turn them into a pulp. I used this sauce just like this, since I like to find the seeds and some bits in the ice cream, but you can strain it in order to get a more velvety ice cream.IMG_4997
  3. Whisk the cream and, as it gets stiff, add the sugar and whisk until you get thick whipped cream.
  4. Add the pan mixture to the whipped cream and mix. Subsequently, add the fruit pulp and mix well.IMG_5022
  5. Put the ice cream mixture into a tupperware suitable for frizzing and place it in the freezer.  You can also use a bowl covered with aluminum foil or an ice cream machine if you have one (I’m planning to get one soon!!!).
  6. To avoid ice crystals in the ice cream give it a good whisk every hour during the freezing period. It will be ready to serve once it freezes.IMG_5290