Recette: Appétissante Pancakes
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Brown on both sides and serve hot. From upscale urban cafes to country-style mom-and-pop diners, restaurants across the U. S. are using pancake batter as a vessel to showcase regional ingredients and culinary traditions. Pancakes 8 4
Pancakes
- 20 cl lait.
- 200 g farine du blé.
- 1 oeuf.
- 2 c a s beurre fondu.
- 2 c a s sucre en poudre.
- 1 c a c levure chimique.
- Décoration.
- 200 g chocolat.
Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan. For banana pancakes, add a mashed ripe banana. The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening.
Pancakes
- Mélanger tout les ingrédients.
- Faites cuire les pancakes dans une petite poêle beurrée bien chaude. Versez une demi-louche de préparation et faites cuire 2 à 3 minutes le temps que des bulles se forment à la surface..
- Retournez et faites cuire 2 minutes sur l'autre face..
- Décoration au choix.
You can use different types of flour if you want to experiment with whole wheat or buckwheat. In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened. If you want to make them completely dairy free, replace buttermilk with any plant-based milk, like soy or almond, and use melted shortening in place of the butter. Once it forms bubbles then flip to the other side and cook until golden brown.
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