[ad_1]
Both of these pancakes are incredibly fluffy, fluffy, and light, and their image is simply stunning. It’s worth a moment when a large pancake swells so much that it seems to come out of the pan. However, the medium remains concave and there is already an opportunity to express your imagination – you can add sweet and salty or spicy filling.
Baked pancakes with sugar-free ingredients
Ingredients (for 4 servings):
pancakes:
- 8 medium eggs;
- 1 glass (approximately 170 ml) of skim milk;
- 1 glass (approximately 130 g) of wheat flour;
- pinch of salt;
- pinch of pepper;
- 1 glass of grated Parmesan cheese;
- 2 butter spoons.
for accessories:
- 8 boiled quail eggs;
- 2 well-ripened avocados;
- 1-2 tablespoons of lemon juice;
- ~ 150 g of salted salmon.
Kitchen
1. Preheat oven to 220 ° C (top and bottom heat) and place cast iron trays or a skillet (or other heat resistant skillet) to heat evenly.
2. Mix the flour, salt and pepper. Beat the eggs with the milk, add the dry ingredients and mix well.
3. Put half a tablespoon of butter in the hot pots or pans, dissolve it and cover the entire inside. Then add about half the volume of the pan to the prepared pancake batter and sprinkle with grated Parmesan cheese on top.
4. Bake until cooked through, about 15 minutes (shorter baking will make the inside softer but will rise less; baking longer will make the inside dry, but will rise more).
5. Place the quail eggs at room temperature in boiling water, cook for exactly 2 minutes and 30 seconds, and immediately place them in very cold water. When the eggs have cooled, carefully peel them.
6. Crush the well-ripened avocados with a fork, add the lemon juice and stir.
7. Grease the inside of the baked pancake with grated avocado, place salted salmon on it, cut it in half of the boiled quail eggs, garnish with your favorite herbs, and sprinkle with extra-pure olive oil before serving.
TV3 photo Baked pancakes with sugar-free toppings
Grilled pancakes with lemon cream
Ingredients:
pancakes:
- 6 medium eggs;
- 2-3 tablespoons of sugar;
- 250 g of ricotta cheese;
- about 120 g of wheat flour;
- 300 ml of skim milk;
- 2 butter spoons;
- powdered sugar
- fresh berries
for lemon cream:
- 6 egg yolks;
- 110 g of sugar;
- 80 ml of lemon juice;
- 1 lemon peel;
- 100 g of butter.
Kitchen
1. Mix the eggs with the sugar until the sugar has dissolved. Add the ricotta and mix until smooth. Add flour and stir to remove lumps. Finally, pour the milk, stir and let the dough rest for 10-15 minutes to swell the flour.
2. To prepare the lemon cream, you will have to mix the egg yolks, the sugar and the lemon juice and the lemon peel until smooth and heat in a water bath until the dough thickens (must reach 85 ° C). Then cool the cream to about 50-60 ° C, adding the butter a little while stirring. After mixing the butter, the cream is ready.
3. Place cast iron skillets (or skillets) on a ceramic grill preheated to 230 ° C in indirect heat to heat. Put half a tablespoon of butter in the hot pans, after dissolving it, pour about half the volume of the prepared pancake batter and bake for about 20 minutes.
4. Sprinkle the baked pancakes with powdered sugar and serve with lemon curd and fresh berries.
TV3 photo Sweet pancake on the grill
[ad_2]
