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Pancakes with finetti

Pancakes with finetti


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The recipe for pancakes is fasting because I prepared a pancake cake for today. That a considerable part was served with finetti, that's another story ....

  • 1200 ml of mineral water
  • 300 ml of plain water
  • 100 gr coconut flakes
  • 100 ml oil
  • about 550 - 600 gr of flour
  • 1/2 sachet of baking powder
  • a little salt
  • finetti (cat you want!)

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Pancakes with finetti:

For the beginning, we mix the coconut in the robot with plain water for 1 minute until we obtain a homogeneous white paste. We add the oil and we mix for another 1 minute.

Empty the mixture from the robot bowl into the mixer bowl, add mineral water, salt, baking powder and incorporate the flour.

Heat a non-stick pan, portion the pancakes with the polish, bake them on both sides.

We grease the pancakes with finetti, if we consider that they are not sweet enough, we pass them through a "rain" of finetti, as we did ....

Good appetite!



With a rinsed nose, like Pinocchio

Bored and tired of cooking, I decided to pamper myself last night. I knew from the time I was walking through the Complex that there are some pancakes there that I only ate when I was a baby. Do you know that taste of pancakes with jam or Finetti, freshly made and smelling good? Mno, if you miss it and I feel like it, run to Pinocchio. Yes, worry, they haven't moved, they don't have that itinerant ton across the road from Trandafiru and Happy Confectionery anymore (is there still Happy? And, if not, what do you call it now?).

He turned me around a bit until I realized where they had moved, but I went for the delicious smell, until I figured them out. Now I'm there, next to Napoleon, between dormitories 12 and 17. Yes, next to that big and always full parking lot, you have every chance of fainting from hunger until you find a place to leave your car. Anyway, at least I didn't go down without explaining myself first. So I swore a little in my mind and eventually found a parking space.

In the pancake pan, two pretty girls, a little tired (but it's true that it was quite late, past 10 pm) and a smell that makes you dizzy. I stared at the walls for about 3 minutes, because they have menus displayed. It took me a while to decide. Suddenly I didn't know if I wanted more sweet or salty pancakes. Eventually I ordered salted, with hot cheese, ham and cheese. Then I decided to pack a pancake with nutella, walnuts and almonds. I sat down at a table and waited.

Even though I was the only customer, it still took about 10 minutes to prepare them for me, because I make them there, on the spot, to be fresh. Enough time to admire the menus on the walls, to notice that they are clean, that the tablecloths are arranged in stripes and that one of the posters was announcing healthy sandwiches soon. The girls say that in a maximum of a few days they also have miracle sandwiches. Now I'm not going to the Complex to buy a sandwich, either from my favorite pancake shop. But I think that those who live in the area will enjoy some diversity and new options in addition to all the fast food that surrounds the area.

I received my pancakes, paid 17 lei and went home to enjoy them. I don't like to eat alone, so I asked the girls to pack them both for me. Delicious pancakes, as I told you. I ate about half of the first and a third of the second, because they are huge and my stomach doesn't carry more. For a hungry male, a pancake is enough, a maximum of a pancake and a half. This was confirmed to me by the friend with whom I shared them and he declared himself full after eating half a salty pancake and two thirds of the sweet one.

We satisfied our craving for pancakes with 8.5 lei each, we were tired and we enjoyed like two children real pancakes. I'm thinking now & # 8230 where else in Timișoara are there good pancakes? Maybe I find it even closer to Unirii, not to go to the Complex every time.


Pancakes with finetti and raspberries

Lightly beat the eggs and add the milk, add the milk and mix. add the flour and incorporate it. Then add the mineral water little by little until you get a thin dough.

Put the pancake maker in the socket and leave it until the LED lights up. There is no need to grease the hob because its surface is non-stick. With the help of a polish we pour the hot peplita composition. The lid will remain raised. I tried to put the lid on the idea that it will bake simultaneously on both sides, thus streamlining the time, but when the pancake was baked and I lifted the lid, it came off in two. If you do not have a special pancake maker, do not be afraid, with the help of a frying pan you will bake pancakes just as delicious.

When the edges come off and rise slightly upwards, the pancake is baked and is a sign that it must be turned.
Turn the pancake with a spatula. We spread finetti, raspberry jam and lightly mashed raspberries with a fork and then roll the pancake tightly.

Prepare the chocolate sauce as follows: put the sweet cream in a bowl over low heat until it reaches the boiling point. Add the broken chocolate and the rum and mix well. For serving, we put a layer of chocolate sauce and raspberry jam on the plate, then we place the pancakes and garnish them with the chocolate sauce. Garnish with fresh raspberries and mint leaves.


Pancakes with finetti - Recipes

Do you want a quick and sensational dessert? If so, do as we do.

What you need for 4 servings (picture 1):
& # 8211 150 gr of flour
& # 8211 150 ml of milk
& # 8211 150 ml of mineral water
& # 8211 vanilla sugar
& # 8211 one or
& # 8211 20 ml oil
& # 8211 2 bananas
& # 8211 finetti
& # 8211 chocolate syrup and cream for garnish

Work plan:
Beat the egg (picture 2), and then gradually add the milk, water and flour, plus the oil. Mix until a homogeneous composition is made, in which we pour the vanilla sugar (picture 3) and fry the pancakes in a pan with just a drop of oil.
& # 8211 cut banana slices (picture 4)
& # 8211 grease each pancake with Finetti only in half (picture 5), then add a few slices of banana (picture 6) and wrap in a triangular shape (picture 7)
& # 8211 garnish with cream and chocolate sauce (picture 8)
& # 8211 Ready! (picture 9)

Preparation time: 30 minutes
Price: 2 lei / portion (may vary depending on where you take the ingredients)


Pancakes with measurements

Pancakes, a wonderful invention that makes many beginners (or advanced, in some cases) in the kitchen. The recipes are many and all simple, but if you start searching on the net, you don't find precise recipes, in which things have been measured really and rigorously, maybe also because it seems so easy to make pancakes and so hard to do something wrong (that is, a cup of flour is a cup of flour, one of water is one of water, you are more mundane and you adjust them until you find the correct composition). Let's do them right from the start, then we can start creating if we feel like it. Agree? Here is a recipe I have from my colleague Tataru:

For 8-10 pancakes (depending on how big the pan is) you need 200 grams of 480 white flour, 4 large eggs, 50 grams of butter, 30 g of powdered sugar, 1 g of salt, 300 ml of milk.

Break the eggs into a bowl. Sift the flour over them.

Add sugar, salt and milk. Mix for a minute with a hand blender. You will get a homogeneous composition, slightly aerated, without lumps.

Melt the butter and pour it into the composition (be careful not to be hot). Stir.

Fry the pancakes. It is preferable to have a pancake pan. I fried them in a non-stick pan, with good results but with a little more hassle. The cast iron pan is not good, it retains too much heat and cools down too hard.

The filling can be whatever you want.

I used raspberry jam, a berry jam and a caramel sauce made like here.

If you feel like playing, well, if not, it's just as good.

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26 Comments

I WANT SUCH A RASPBERRY JAM & # 8211WHERE I CAN FIND IT AND WHO DOES IT!

Man learns how long he lives. How true this is & # 8230 I took the step with melted butter in the composition and I can't wait to make pancakes. :)

Okay, I think I know what my wife gets for breakfast tomorrow!

what is special about the pancake pan, that I saw but did not understand

it is thin, so it has low thermal inertia (it heats up and cools down quickly), it has the right surface for a pancake and it does not have the rounded edges of a Teflon pan, for example. this means that the edges will be uniform and will not be jagged in the outer zina, which in an ordinary pan is covered with a thin layer of dough that becomes crispy / brittle.

They look like too many eggs to me. Don't pancakes have a pronounced egg taste? As for the butter in pancakes, although it makes them tender, it seemed to me that it & # 8222 makes it difficult for them (well, the gall :).

And I was thinking about that, you don't have a more dietary recipe with fewer eggs & # 8230

Thank you very much for the advice to use the hand blender when preparing the composition
and thank you because about 2 years ago you taught my husband at Heineken Mension how to prepare a delicious barbecue (to soak the meat, not to beat it anymore, not to be afraid to use spices and make it mandatory and a big salad next to it) since then we follow you with great pleasure

and if we are lactose intolerant, what do we replace milk and butter with?

with nothing. we put water, egg and flour. and we get another recipe.

I also have lactose intolerance, the good news is that you can find milk and cream without lactose!

With lactose-free milk and butter.

I also use these quantities, only I put half milk, half mineral water / soda.

I wanted to start listing your ideal proportions of liquid flour for crepes again, but as you told me, you are not trying to educate professionals but to inspire normal people to cook at home with pleasure & # 8211 in other words, but I guess that it was the idea you wanted to communicate to me.

Anyway. I see you mentioned flour 480 in the recipe and it's good for the common man, invaded by all sorts of meaningless packaging on the shelves, to know though that flour 480 is exactly the same as flour 450 or flour 000 (00 ). They all say that they have a maximum ash percentage of 0.4% & # 8211 meaning that everyone understands: it is the whitest flour and as a consequence and the products in which it is used will be whiter. However, it is good to use as much white flour as possible for pancakes, because a gray pancake is an ugly pancake.

The advice with the blender is exceptional. You get rid of lumps and wrist pain, but if you blend too much (and a minute is too much) you run the risk of creating an elastic dough on one side that can make your pancakes stick to the pan (gluten & # 8230 bla blah) and on the other hand to incorporate too many air bubbles. You can fix both with a rest of the dough in the fridge (at least an hour) & # 8211 this is a good tip whether you mix a lot or mix a little & # 8211 the result: pancakes more beautiful and easier to make.

The sugar that is powder, that is granulated is irrelevant, because the amount of liquid will dissolve very easily anyway. And the butter goes completely put from the beginning (obviously melted and cooled) & # 8211 doesn't affect anything if you put it after you've blended everything.

The pan should be non-stick. What is not non-stick requires oil and oily pancakes are, although perhaps tastier, too few presentable. That it is thick or thin matters less because you adjust the temperature from the fire. It is important to heat it evenly over the entire surface, which you rarely see in a pan if you are not willing to spend some money on it.

Filling: anything, only finetti not (cheap pub cliché).

What flour is that? That I know pretty much everything on the market, and yet I missed that package.


American pancakes with finetti

Separate the egg whites from the yolks.
Mix the egg whites with the salt until they foam.
Separately mix the yolks with the sugar and vanilla sugar. Add the milk little by little.
Sift the flour, mix it with the baking powder and incorporate it into this mixture.
At the end, add the egg whites, foam and rum essence and mix lightly.
The resulting dough must have the consistency of a flowing cream, a dough thicker (dense) than the classic pancakes.
Heat a frying pan and grease it with a little oil. If it happens to drip more oil, wipe off the excess with a kitchen towel.
After the pan has warmed up well, pour a polish from the composition of the pancakes exactly on the center of the pan, without leveling.

Bake for about 2 minutes, until air bubbles appear on the surface of the pancake and then turn it on the other side, using a spatula.
Leave on the other side for 2 minutes until it browns nicely.

We do this until we shake the composition.
I served them with finetti but they can be served with jam, jam, fruit, chocolate sauce, honey. that is, with what we like.

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.


Method of preparation

Lightly beat the eggs and add the milk, add the milk and mix. Add the flour and incorporate it. Then add the mineral water little by little until you get a thin dough.

We put the device in the socket and leave it until the LED lights up. There is no need to grease the Panini Maker Breville hob because its surface is non-stick.

With the help of a polish we pour the composition on the hot plate of the Panini Maker Breville device. The lid will remain raised. (When the pancake is thin it's better that way, I tried to put the lid on the idea that it will bake simultaneously on both sides, thus making time more efficient, but when the pancake was baked and I lifted the lid came off in two).

When the edges come off and rise slightly upwards, the pancake is baked and is a sign that it must be turned.

Turn the pancake with a spatula.

We spread finetti, raspberry jam and lightly mashed raspberries with a fork and then roll the pancake tightly.

Prepare the chocolate sauce as follows: put the sweet cream in a bowl over low heat until it reaches the boiling point. Add the broken chocolate and the rum and mix well. For serving, we put a layer of chocolate sauce and raspberry jam on the plate, then we place the pancakes and garnish them with the chocolate sauce. Garnish with fresh raspberries and mint leaves.


PANCAKED RECIPES: 11 recipes for pancakes

"Preparing pancakes is an art! The dough should be fluffy and have a creamy consistency, and the pancakes should be neither too thick nor too thin, but they should be slightly crispy. The filling must be spread over the entire surface, up to the edges. If we fill them with a lot of composition they will become too sweet. It is good to use both milk for taste and mineral water that makes the pancakes fluffier ”, is the advice of a housewife who proposed one of the pancake recipes below. What do you think, is it right? Here are 11 pancake recipes:

1. American pancakes

ingredients

Beat the eggs with a little salt, add the milk, and finally the flour mixed with baking powder (the composition should have the consistency of a cream not too thick). Bake in the pan in which I put a little oil. I served them with cherry jam but they can be served with different additions.

2. Banana pancakes

ingredients

Prepare the composition for flour pancakes, 2 tablespoons sugar, an egg, milk, a pinch of salt, a teaspoon of oil and mineral water. Rub well with a whisk until the composition becomes frothy. This way the pancakes will be fluffy… Then bake the pancakes in the pan. Until the pancakes cool a little, prepare a cream of 200 g of cow's cheese, then rub with 2-3 tablespoons of sugar, add an egg, 2 tablespoons of cream, a tablespoon of flour and a little lemon zest. Grease the pancakes with cream one by one, then place a long cut banana, then roll each pancake, place in a pan greased with a little butter, pour over the rest of the cream and bake for 20 minutes. If you prefer, you can sprinkle a little cinnamon on top…

3. Pancakes with beer

ingredients

Melt the butter. In a bowl put flour, sugar, the three eggs, salt powder and melted butter and mix until you get a homogeneous and thin dough. Cover the bowl and let it cool for about 30 minutes. Add 50 ml of beer to the dough and mix (the beer comes out fluffier). Put oil in a pan and let it heat up properly. Pour the dough with a polish into the hot pan. Tilt the pan so that the dough is spread over the entire surface and bake it on one side (about 1 minute on low heat), then turn the pancake and leave it for another 30 seconds or so. Pour the pancake on a plate and repeat the operation. I had about 6 pancakes (the pan in which I baked is huge). All we have to do is fill the pancakes with cheese or jam.

4. Pancakes with cheese

ingredients

- 3 sachets of vanilla sugar

Put the flour in a bowl, make a place in the middle and put the eggs, salt, sugar and milk. Mix well so that it does not remain lumpy and add a teaspoon of oil, continuing to rub. Allow an hour to rest. Meanwhile, rub the cottage cheese with the cream, the yolks and the sugar. When the cream is homogeneous enough, add the raisins. Pancakes are made according to the classic method. When all the pancakes are ready, fill them with cream cheese, roll and put in the oven for 15 minutes.

6. Pancakes with lemon essence and jam

ingredients

- 1/4 teaspoon vanilla or lemon essence

- a teaspoon of lemon essence

Pancakes with lemon essence and jam

From the listed ingredients we prepare the composition: preferably the milk should be heated a little, but it is good and cold. The composition should have the consistency of a drinking yogurt, maybe a little more liquid. The technique of baking pancakes is simple: heat the pan, put a drop of oil and spread it over the entire surface of the pan. We take a composition polish and pour it in a corner, then we spread it on the whole surface of the pan, by rotating it. We wait about 30 seconds and when the edge has started to brown, with a fork we remove a little from the edge of the pancake from the pan and with sudden movements we pull it, then we quickly put it back. We do this with each pancake. We put over the pancakes what jam we prefer.

7. Pancakes with caramelized pears and brown sugar

ingredients

- 4 ripe pears, peeled and core

Pancakes with caramelized pears and brown sugar

First of all we make the pancakes, according to the traditional recipe, then we heat the butter in a pan and we put the sliced ​​pears. Fry them for 2-3 minutes, until they start to brown. Turn the pears over and sprinkle sugar over them. Cook for another 2-3 minutes. or until the sugar melts and the juice in the pan becomes sticky. Divide the pears between the eight pancakes, placing them in a quarter of each pancake. Fold them and place two pancakes on a plate. Pour juice from the pan over them and then add the cream. Pancakes with caramelized pears are served immediately, with whipped cream.

8. Japanese pancakes

ingredients

Mix the whole eggs with the sugar until they double in volume and light in color. Gradually add flour so that no lumps form. Add the two tablespoons of honey and mix. At the end, put the baking powder dissolved in water, mix and leave the dough covered for at least 30 minutes in the fridge. Heat a Teflon pan (do not grease it with anything). Fill a polenta halfway and let the dough flow in the pan, without shaking the pan - the dough takes its own round shape). When the first bubbles appear on the surface of the pancake, we return to the other side. Both sides should be smooth and brown, and the border should be light in color. Japanese pancakes are served as such or with jam.

9. Fruit pancakes, fasting

ingredients

Fruit pancakes, fasting

Mix the flour with the baking powder, add the soy milk, salt and vanilla sugar. Peel a squash, grate it and cut it into cubes. Cover with sugar until caramelized. Heat the oil in a pan, pour the dough for a pancake, let it harden a little, add caramelized fruit with a spoon and close the pancake. Then fold over the fruit and leave to brown on both sides. Pancakes with fasting fruit are served powdered with sugar mixed with cinnamon.

10. Suzette pancakes

ingredients

For the filling

- oranges 500 g, cut into small pieces

- melted caster sugar in a frying pan with 80 g of alcohol

Pancake sheets: Mix the ingredients for the sheets until you get a suitable thick composition. The dough will be left to cool for a while, covered. Then prepare the pancakes in the pan with a little butter.

Filling: Put the cleaned and chopped oranges in the melted sugar and this will form the orange sauce with which you fill the pancake. Wrap the pancakes in bags, which you can tie with a slice of lemon and garnish with cream on top. Flambé is usually served at the table. Flambé is usually served at the table.

11. Lace pancakes

ingredients

- 4 fresh eggs (if you have country it's even better)

- 1 teaspoon lemon peel

- 1 teaspoon orange peel

- 1 teaspoon lemon juice

The quantities are approximate. About 15 pancakes came out of this composition. For more pancakes, double the quantities. I whipped the egg whites with a pinch of salt and a little lemon juice. Beat the yolks with the milk, water and essences with the mixer, then gradually add two tablespoons of flour and two of egg whites, stirring gently from the bottom up with the help of the whisk, so as not to form lumps. We test a pancake to see if we need more flour or milk. Put oil in a bowl placed on a saucer. Heat a large frying pan and then put oil, spread on the entire surface and drain into the cup. Let it heat up a bit, then put a composition polish, tilting the pan and all sides. When it is a little done, it turns on the opposite side. Before putting the composition in the pan, mix it well with the polish so as not to leave the flour at the bottom. For the lace pancakes, I let the composition flow so that a lace would come out. The best pancakes are those made on the spot and served hot, so you can keep the composition in the fridge for the time you prepare them. Fill with hot composition. I filled them with finetti and crocodile jam.

In the hope that the 11 recipes for pancakes are to your liking, we will surprise you with other delicious recipes soon. Until then, good luck!


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Comments:

  1. Sinclair

    In this case everyone.

  2. Narmer

    beautifully done! Thanks to!!!

  3. Chayim

    you were visited by the excellent idea

  4. Zololrajas

    In my opinion, you admit the mistake. I can prove it.Write to me in PM, we will handle it.

  5. Filmarr

    Of course, never be sure.



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