Method: 1 Wash and dry spinach leaves 2 Put in blender all pancakes batter ingredients: mash until smooth 3 Preheat a skillet, add 1/3 tbsp sunflower oil (needed only in the beginning) 4 For each pancake pour 1 ladle of batter on the skillet – fry at medium heat until bubbling, turn the pancake over and cook until golden 5 Serve pancakes with soft cheese, smoked salmon and fresh dill ! Enjoy !
Method: 1 Combine chopped turkey breast, chopped pineapples, egg, grated cheese, flour, grated garlic and salt/pepper: mix until smooth 2 Preheat the skillet, add sunflower oil: pour 1tbsp of batter for each pancake-to-be. Fry 5-6 min each side or until golden, medium heat 3 Switch to minimum heat and cook pancakes under the lid for 10 min 4 For the sauce combine and mix sour cream, chopped garlic, chopped parsley/dill 5 Serve!
I had for breakfast more paprika, and a sort of porridge of maize flour which they said was “mamaliga”, and egg-plant stuffed with forcemeat, a very excellent dish, which they call “impletata”.
Garlic sauce ingredients: – 200g sour cream – 3 tsp mayonnaise – 3 garlic cloves – parsley Method: 1 Boil potatoes 2 Potatoes-batter: combine boiled potatoes, chopped onion, eggs, flour, paprika powder and salt – mix well until smooth 3 Preheat the skillet with some sunflower oil 4 For each pancake drop 1 tsp of potatoes-batter in bread crumbs and fry for 2-3 minutes each side, medium heat until golden 5 Garlic sauce: mix sour cream, grated garlic, mayonnaise and chopped parsley 5 Serve pancakes hot with garlic sauce and chopped parsley !
Do you wish me a good morning, or mean that it is a good morning whether I want it or not; or that you feel good this morning; or that it is a morning to be good on?
J.R.R. Tolkien
Ingredients: – 180ml Kefir – 1 large ripe banana – 1 cup (200ml) oatmeal – 1 egg – dash of salt – 1/3 tsp cinnamon – sunflower oil for frying Method: 1 Preheat a skillet, add some sunflower oil 2 Combine grated banana with Kefir, oatmeal, an egg, salt and cinnamon: mix well until smooth 3 Pour 1 tbsp of batter for 1 pancake, fry until golden both sides, medium heat 4 Serve with fresh fruits and enjoy !
Pancakes ingredients: – 4 fresh corn cobs – 2 eggs – 3-4 tbsp all-purpose flour – 1/2 tsp salt – 1/4 tsp black pepper – sunflower oil for frying
Basil sauce ingredients: – 1/2 bunch fresh basil chopped – 4 tsp mayonnaise – 1-2 cloves garlic chopped Method: 1 Wash corn cobs, cut corn kernels off cobs with a knife 2 Combine corn kernels with eggs, flour, salt, black pepper, mix well until smooth 3 Preheat 2 skillets, add sunflower oil, keep medium heat 4 Add 1 full tbsp of corn-batter for 1 corn-pancake: fry 2-3 minutes each side until golden 5 Transfer ready pancakes on the paper towels to absorb extra oil 6 Basil sauce: combine chopped basil, mayonnaise and chopped garlic and mix 7 Serve warm corn pancakes with the basil sauce and enjoy !
Il y a des fleurs partout pour qui veut bien les voir.
Henry Matisse
Pancakes ingredients (14-16 pancakes): – 5/4 cup wheat floor – 1/2 cup buckwheat flour (it gives to pancakes a wonderful color and taste) – 0.5l Kefir – 0.3l milk (combination of milk & Kefir gives a special taste to the pancakes) – 2 eggs – 2 tsp sugar – dash of salt – 1 tbsp sunflower oil – 1/2 tbsp sunflower oil onto the skillet for the first pancake Filling ingredients: – 500g minced beef – 2 small red onions – 300g tomato purée – 2 tomatoes – 1 zucchini
Method: 1 Pancakes 1.1 Whisk 2 eggs with salt & sugar 1.2 Pour Kefir and milk in the whisked eggs 1.3 Gradually add wheat and buckwheat flour continuously stirring 1.4 Mix in 1 tbsp sunflower oil 1.5 Preheat the skillet with 1/2 tbsp sunflower oil 1.6 Pour 1 soup ladle of batter into the skillet for one pancake 1.7 Cook each pancake until golden ~2 min each side 1.8 Keep the pancakes warm covered with a lid 2 Filling 2.1 Fry chopped onion in sunflower oil 2-3 min, add minced meat and fry another 10 min, medium heat 2.2 Add chopped zucchini, tomatoes, tomato purée and stew for 10-15 min 3 Serving 3.1 Put the 1-2tbsp filling on one half of each pancake and roll the pancakes out 3.2 Serve with sour cream with grated garlic and enjoy!
Spring was moving in the air above and in the earth below and around him, penetrating even his dark and lowly little house with its spirit of divine discontent and longing.
Kenneth Grahame
Ingredients (for 20 pancakes): – 2 eggs – 1 cup (200ml) milk – 250g flour – 1/2 tsp baking soda + 1/2 tsp vinegar – 8g Vanilla sugar – 1/2 tsp salt – 4 apples – sunflower oil for frying – powdered sugar or jam or honey for serving Directions: 1 Apples 1.1 Wash apples and remove the apples core carefully with a knife: first from the top, then from the bottom and then the remaining hard parts in the middle keeping the apple unbroken 1.2 Cut apples in 0.8-1cm width rings 2 Batter 2.1 Whisk eggs with milk, then add flour & sugar & salt: mix well until smooth 2.2 Add baking soda and vinegar in the same teaspoon to the batter and mix 3 Pancakes 3.1 Preheat two skillets with sunflower oil: it’s quicker to cook with 2 skillets! 3.2 For each pancake soak the apple ring well in a batter and put on the skillet: fry each side until golden for 2-3 minutes 3.3 Since there is little sugar in the pancakes, serve them with powdered sugar or honey or marmalade! 4 Enjoy!
I sincerely hope your Christmas…may abound in the gaieties which the season generally brings…
Jane Austen
Potato pancakes ingredients (12-14 pancakes): – 10 medium mashed potatoes – 2 small eggs – 1 chopped onion – 2 tbsp wheat flour – 1 tsp salt – 1/3 tsp black pepper
Apple compote ingredients: – 2 apples – 4-6 tbsp lemon juice
Method: 1 Apple compote 1.1 Wash and de-seed apples 1.2 Chop the apples 1.3 Cook the apples with lemon juice at medium heat until tender in the pan for 4-6 minutes 1.4 Mash the apples until smooth with an immersive blender 2 Potato pancakes 2.1 Peel the potatoes and boil them until ready 2.2 Batter: mix well mashed potatoes & chopped onion & salt & pepper & eggs & flour 2.3 Pre-heat the non-sticking skillet with one olive oil 2.4 Fry 1 tbsp batter for each pancake for 2-3 minutes each side 2.5 Put the ready pancake on the paper towel to get rid off extra oil 3 Serve potato pancakes with a warm apple compote and fresh miner’s lettuce !
Serving ingredients: – 30ml acacia honey – 100g smoked salmon – a few raspberries Method: 1 Wash spinach and squeeze it in a colander to get rid of extra water 2 Mash spinach in a puree with an immersive blender or in a food processor 3 Combine spinach puree, flour, Kefir, eggs, olive oil, sugar & salt: mix well until smooth 4 Pre-heat a non-sticking skillet with a small amount of olive oil (we need extra oil only for the first pancake!) 5 Fry pancakes until golden at medium heat 1-2 minutes each side 6 Serve the pancakes with smoked salmon, acacia honey and raspberries 7 Enjoy and have a great sunny Saturday !
Side note: These beautiful guys might be capricious as many beautiful creates are… That is why it is important to choose the right heat level when cooking them, but after a couple of failures you will be on the right road to their hearts 🙂
Serving ingredients: – 30ml acacia honey – 20g Feta cheese – a few raspberries Method: 1 Wash spinach and squeeze it in a colander to get rid of extra water 2 Mash spinach in a puree with an immersive blender or in a food processor 3 Combine spinach puree, flour, Kefir, eggs, olive oil, sugar & salt: mix well until smooth 4 Pre-heat a non-sticking skillet with a small amount of olive oil (we need extra oil only for the first pancake!) 5 Fry pancakes until golden at medium heat 1-2 minutes each side 6 Serve the pancakes with Feta cheese, acacia honey and raspberries 7 Enjoy and have a great sunny Sunday !
Side note: These beautiful guys might be capricious as many beautiful creates are… That is why it is important to choose the right heat level when cooking them, but after a couple of failures you will be on the right road to their hearts 🙂
Directions: 1 Beef filling: 1.1 Boil minced beef until ready, drain broth and let the meat cool down 1.2 Combine meat with salt and black pepper: mix well 2 Potato batter: 2.1 Wash and peel potatoes 2.2 Grate half of potatoes and crush in a blender another half of potatoes 2.3 Combine both parts of potatoes: drain extra liquid through a strainer or cloth 2.4 Mix potatoes with salt, pepper and starch 3 Garlic sauce: mix grated garlic with sour cream and put in a fridge 4 Potato pancakes: 4.1 Preheat a non-sticking frying pan with some olive oil 4.2 Put 1 tablespoon of potato batter on the frying pan for 1 pancake-to-be: make it flat and round with a tablespoon 🙂 4.3 Put 1-2 teaspoons of meat filling uniformly on each pancake-to-be 4.4 Put another tablespoon of potato batter over each pancake with meat: flatten with a tablespoon to make it nice looking 🙂 4.5 Fry pancakes at a medium heat until golden approximately 3-4 minutes each side 4.6 Transfer the pancakes on paper towels to absorb extra oil for a couple of minutes 5 Serve the pancakes hot with garlic sauce and fresh parsley !
Notes: no eggs and no flour in this recipe make the potato pancakes really delicious preserving a potato flavour ! Try them yourself !
Serving ingredients: – 150g sour cream – a few mint leaves
Directions: 1 Prepare berries compote: 1.1 wash and deseed berries add put to the pot 1.2 add water+sugar+starch 1.3 boil the berries mixture for 4 min. continuously stirring 1.4 put the pot aside and keep at room temperature 2 Boil poppy seeds with milk for 5 minutes: add milk little by little continuously stirring so that by the end all the milk is absorbed 🙂 3 Cook cottage cheese pancakes: 3.1 Combine cottage cheese+wheat flour+semolina+sugar+eggs+boiled poppy seeds: mix everything well until smooth 3.2 Put on a separate plate 3 tablespoon flour for forming the pancakes 3.3 Preheat non-sticking skillet, add some sunflower oil 3.4 Tricky part to make very gentle pancakes: take a little bit of batter (yes, it is viscous), form a round, roll it in flour and put on the skillet 🙂 3.5 Fry pancakes until golden each side ~3-4 minutes at the medium heat 4 Serve cottage cheese pancakes (or Syrniki) with berries compote and sour cream 5 Enjoy !
… everything I felt a connection with a rectangle of framed sunlight was dominated by a single passion. If my first glance of the morning was for the sun, my first thought was for the butterflies it would engender.
Sour cream sauce ingredients: – 1/2 bunch dill – 200ml sour cream Directions: 1 Peel zucchini, grate them, place grated zucchini in the colander, cover with a plate to let them drain for 1 hour 2 Chop parsley and dill 3 Prepare a batter: combine milk+flour+sugar+salt+🌻 oil+eggs: mix well and whisk until batter is fully combined 4 Mix in the batter chopped parsley together with grated zucchini 5 Preheat a non-sticking skillet with a little bit of 🌻 oil (no more oil will be needed!) 6 For each pancake pour 1 soup ladle of batter into the skillet 7 Cook pancakes until golden ~2 minutes on each side 8 Make sour cream sauce: combine sour cream with chopped dill 9 Serve !
Method: 1 Cook pancakes with you favourite recipe! I like the following one: 1.1 Whisk 2 eggs with salt & sugar 1.2 Pour Kefir in the whisked eggs 1.3 Gradually add wheat and buckwheat flour continuously mixing 1.4 Mix in 1 tablespoon sunflower oil 1.5 Preheat the skillet with 1/2 tablespoon sunflower oil (no more oil will be needed!) 1.6 Pour 1 soup ladle of batter into the skillet for one pancake 1.7 Cook pancakes until golden ~2 minutes on each side 1.8 Keep the cooked pancakes warm covered with a lid on a separate plate 2 Mix blue cheese sauce ingredients in bowl 🙂 3 Serve pancakes with smoked salmon slices & the blue cheese sauce & chopped green onions 4 Enjoy ! … and let the black coffee flavour enter you room and inspire you for great doings 😉
Tea is at four; but any of you are welcome at any time!
J.R.R. Tolkien, “The Hobbit”
Pancakes ingredients (10-12 pancakes): – 2 eggs – 1 cup (1 cup = 250ml) + 1 tablespoon wheat flour – 2 pinches of salt – 1 tablespoon sugar – 500ml Kefir (hint: Kefir makes the pancakes especially tender!) – 1 tablespoon sunflower oil for batter – 1/2 tablespoon sunflower oil for frying
Rhubarb compote ingredients: – 200g peeled chopped rhubarb – 4 tablespoons sugar – lemon juice from 1/3 lemon – 2 tablespoons water
Method: 1 Make rhubarb compote: 1.1 Wash, peel and chop rhubarb in 0.5cm width pieces, transfer them into a bowl 1.2 Add sugar & lemon juice into the bowl and let them stay for 20 minutes 1.3 Transfer rhubarb mixture to a pan, add water, cook for 5 minutes at middle heat 1.4 Cover the compote with a lid to keep it warm! 2 Cook pancakes with you favourite recipe! I like the following one: 2.1 Whisk 2 eggs with salt & sugar 2.2 Pour Kefir in the whisked eggs 2.3 Gradually add wheat flour continuously mixing 2.4 Mix in 1 tablespoon sunflower oil 2.5 Preheat the skillet with 1/2 tablespoon sunflower oil (no more oil will be needed!) 2.6 Pour 1 soup ladle of batter into the skillet for one pancake 2.7 Cook pancakes until golden ~2 minutes on each side 2.8 Keep the cooked pancakes warm covered with a lid on a separate plate 3 Serve hot, decorate with fresh mint & sugar powder and … enjoy!
When the first fine spring days come, and the earth awakes and assumes its garment of verdure, when the perfumed warmth of the air blows on our faces and fills our lungs, and even appears to penetrate to our heart, we feel vague longings for undefined happiness, a wish to run, to walk at random, to inhale the spring.
Guy de Maupassant
Batter ingredients (for 5-6 pancakes): – 1/3-1/2 cup buckwheat flour – 2 tablespoons wheat flour – 1/2 egg – 1 cup water (might be less or more, depends on buckwheat flour) – 1 pinch salt – 40g butter for frying
Filling ingredients (for filling 5-6 galettes): – 5-6 eggs – 80g ham – 100g grated Gruyère cheese – a few sprigs of green onions
Method: 1 Combine batter ingredients, mix them well and whisk until the batter is uniform 2 Grate Gruyère cheese, slice ham and put them in a fridge for a while in 2 bowls 3 Cook the pancakes 3.1 Melt butter in the skillet and pour ~1/2 cup of batter in it 3.2 Cook 2-3 minutes on one side and 1-2 minutes on another side 3.3 Repeat 2.1-2.2 for the remaining pancakes 🥞 4 Cook 5-6 eggs (as many as a number of pancakes you made) in a separate skillet with the melted butter, put them on a plate covered with a lid to keep them warm 😉 5 Warm up the pancakes in a frying pan with some melted butter and add in the middle of them the following levels: 5.1 Sliced ham 5.2 Grated Gruyère cheese 5.3 Cooked egg 6 Put the cooked galettes on the plates, and fold over their four edges 7 Garnish with chopped green onions & black pepper 8 Serve immediately and enjoy ! Hint: Do not try to replace water by milk or butter by oil otherwise all the charm will be lost! 🙂
“Piglet sidled up to Pooh from behind. “Pooh!” he whispered. “Yes, Piglet?” “Nothing,” said Piglet, taking Pooh’s paw. “I just wanted to be sure of you.”
Ingredients (for 12-14 pancakes): – 2 stalks (200g) rhubarb – 120g flour – 90g milk – 50g sugar – 3g Vanilla sugar (Vanilla sugar adds a wonderful flavour to the taste!) – 1 egg – pinch of salt – 1 tablespoon sunflower oil – [optional] 1/2 teaspoon baking soda + 1/2 teaspoon vinegar
Method: 1 Peel washed rhubarb and cut it into 20-30mm width pieces 2 Mix well in a bowl flour+milk+sugar+Vanilla sugar+egg+salt+oil and whisk a little bit 3 [Optional] Mix in baking soda & vinegar in the batter if you want to make your pancakes fluffy 😉 4 Carefully mix in rhubarb slices in the batter 5 Preheat a skillet over a medium heat, add some sunflower oil 6 Pour 1 tablespoon of batter onto the skillet for each pancake and cook until golden on both sides (flip pancakes with a spatula, add sunflower oil when needed) 7 Transfer the pancakes onto the paper towels to get rid of extra oil 8 Serve pancakes with sour cream, strawberries or cooked rhubarb and … enjoy !
Hint: Sour & sweet combination makes these pancakes truly delicious 😉
Sitting with her on Sunday evening — a wet Sunday evening — the very time of all others when if a friend is at hand the heart must be opened, and every thing told…
Method: 1 Wash a cauliflower head and separate into florets 2 Boil the cauliflower florets in salty water for 10 minutes, then drain water 3 Mash the cauliflower florets with eggs, flour, species, finally mix in chopped green onions 4 Line a plate with paper towels to put there pancakes afterwards to get rid of extra oil 5 Put some olive oil on a skillet and set the medium-low heat 6 Put 1 tablespoon of cauliflower batter for 1 pancake on a skillet and flatten with a spatula (my 29cm diameter skillet allows cooking 3-4 pancakes simultaneously) 7 Cook pancakes for 2-3 minutes on each side until golden, then transfer them onto the paper towels 8 While cooking pancakes, make a Roquefort-garlic sauce: mash grated garlic with sour cream, Roquefort cheese and chopped parsley 9 Serve cauliflower pancakes hot with fresh baby spinach, chopped green onions and Roquefort-garlic sauce !
