What’s for dessert ?: Pancakes for breakfast

February 2, 2015 by No Comments

There is a big difference between breakfast during the work week and breakfast on weekends. On weekends I stay longer in a bathrobe, everything is kind of casual and I want to please myself as much as possible. These pancakes do not take much time to prepare, and they are very tasty. Jamie Oliver has a simple base recipe of only four ingredients (flour, milk, egg, sugar), which can be upgraded with various flavors. Read some of the ideas below, and 13 pancakes are obtained from the stated amount.

Pancakes with coconut and dark chocolate topping

Pancakes with coconut and dark chocolate topping

  • 400 ml of smooth flour
  • 1 teaspoon baking powder
  • 400 ml of coconut milk
  • 1 larger egg
  • 3 tablespoons sugar
  • 20 – 50 g coconut flour (for cakes)
  • 100 g of dark chocolate
  • coconut chips

In a bowl with a whisk, beat the egg with the sugar. Add coconut milk. Add sifted flour with baking powder and mix briefly (just to combine ingredients). If the mixture is thin, add coconut flour. The mixture should be a little thicker than the mixture for classic pancakes. Heat a pancake pan and lightly grease it with oil (which you pour off when the pan heats up). I took out the mixture with an ice cream spoon, so that all the pancakes were the same size – pour the mixture in the middle, and it will spread itself slightly. Turn the pancakes when the holes start to be made on the upper side and the edge becomes dry, then bake them upside down for a short time. Serve with melted chocolate and coconut chips.

Pancakes with apples and cinnamon

Pancakes with apples and cinnamon

  • 400 ml of smooth flour
  • 1 teaspoon baking powder
  • 400 ml of soft
  • 1 larger egg
  • 3 tablespoons sugar
  • 200 g grated apples
  • cinnamon to taste

In a bowl with a whisk, beat the egg with the sugar. Add milk, grated apples and cinnamon. Add sifted flour with baking powder and mix briefly (just to combine ingredients). Heat a pancake pan and lightly grease it with oil (which you pour off when the pan heats up). Pour the mixture in the middle and it will spread itself slightly. Turn the pancakes over when the holes start to work on the top and the edge becomes dry. Bake the inverted pancakes briefly. Serve with honey or agave syrup.
If you want the pancakes to be the same size, grate the apples finely (mine were coarsely grated).

Pancakes with yogurt and pieces of fruit

Pancakes with yogurt and pieces of fruit

  • 400 ml of smooth flour
  • 1 teaspoon baking powder
  • 400 ml of milk
  • 1 larger egg
  • 3 tablespoons sugar
  • solid yogurt or homemade kefir
  • pieces of fruit (I used pineapple, pears, peaches and cherries)

In a bowl with a whisk, beat the egg with the sugar. Add the milk and sifted flour with the baking powder and mix briefly (just to combine the ingredients). Heat a pancake pan and lightly grease it with oil (which you pour off when the pan heats up). I took out the mixture with an ice cream spoon, so that all the pancakes were the same size – pour the mixture in the middle, and it will spread itself slightly. Turn the pancakes when the holes start to be made on the upper side and the edge becomes dry, then bake them upside down for a short time. Serve with your favorite yogurt or homemade kefir and pieces of fruit.

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