INGREDIENTS
-1 egg
-120 g flour
-130 ml of milk
-1 tablespoon sugar
-20 g of melted butter
-1 teaspoon of baking powder or Royal

ELABORATION
For the mass of pancakes mix in a bowl the flour with the yeast and sugar. Then add the melted butter and the egg. We are finally incorporating the milk and beat well so there are no lumps. The dough must be of cake dough-like consistency, not too liquid.

Once prepared the dough we heat a frying pan greased with a little butter. When it is already hot pour a little mass and extend until it is a few millimeters thick, not too thin. We let that go by until bubbles appear on the surface and see above also starts to curdle. At that time we give back with the help of a palette and leave it to be done by the other side.

Going out to a dish by placing one on top of another to avoid that is cool and serve with what more we like. We ate them with Blueberry jam, but you can use chocolate, cream, caramel…

The right equipment for cooking pancakes optimized
For proper cooking of pancakes, you must have good equipment. Make sure you have a griddle or skillet if, in good condition. Because yes, all worn with a frying pan, pancakes will be too … If you have a spatula, use it to loosen the edges of the pancake and fry, hop here! The dough should also be much liquid without lumps. Cooking the pancakes will make perfect … Finally, it should also watch anyway! No good cook pancakes without a good dose of the dough!

For perfect crepes, you must complete the paste to dose correctly, and for that, there is no secret. The first pancake is often missed is a little pancake witness, which we use to judge the amount of dough to use, and cooking perfect pancakes. You decide if it is a ladle of batter, or half a ladle, which allows you to cover your stove or griddle, which must also be hot.

The key is to ensure that the layer of dough is thin and covers the entire surface of the pan. To help spread the dough properly, can make a circular motion of the wrist (when you pan in hand eh). And now, your dough is spread out and cooking should be fine!

Cooking pancakes: tips
For a cooking pancakes with your expectations, we must ensure to prevent the pancakes from sticking to the pan or griddle. And for that, it is important to use melted butter or oil on a paper towel to grease the pan regularly. Another tip, stick a potato on a fork, we will then soak in a little oil. Yes, that sticks a pancake is a pancake difficult to return, so that cooks a pancake too often. Oh lala, cooking pancakes, it’s almost a science!

¤ The trunks of a good bunch of tender chard

¤ 200 g of flour

¤ 1 / 2 of yeast (no bread)

¤ Salt to taste

¤ Water for boiling

¤ Olive oil for frying

How to make spinach pancake recipe:

Boil chard stems in a pot with water and a little salt for 10 minutes. Remove the stems and drain in a colander.

While putting the flour, a little salt and yeast in a bowl, add water until dough is smooth and soft, add chard stems and remove all logs that have mass chard.

Put the oil in a pan and heat. Spoon dough go pouring in oil and logs, repeated to fill the pan, leaving browned, flip to brown the other side, remove and place on a plate with paper towels to absorb grease. Repeat ending with the mass.

Note: Serve with mixed salad and serve immediately to avoid losing the crisp … umm delicious.

Ingredients for the recipe: 4 people:

¤ 8 large new potatoes

¤ 50 g of sesame seeds

¤ 1 teaspoon curry powder

¤ 1 small bunch of chives

¤ Salt to taste

¤ 25 cl of olive oil

¤ 1 1 / 2 liters of water

How to make the recipe with curry potatoes and sesame seeds:

Boil water with a little salt, while peel, clean and cut the potatoes into pieces and when the water boils, add the potatoes. Boil about 15 minutes. Remove from water and let drain in a colander.

Pour the oil in a large skillet over medium heat and put the oil and when hot, add the potatoes and reduce heat to low. Allow to brown on all sides. Put the curry powder over the potatoes, stir and add the sesame seeds, continue stirring gently to avoid breaking the potatoes. Remove potatoes and place in a bowl to serve. Sprinkle over finely chopped chives.

Note: You can change sesame seeds poppy seeds, onion, alfalfa, etc..

Ingredients: for 15 to 20, pancakes

¤ 2 bunches of spinach
¤ 250 l. Whole milk
¤ chopped cookie Inca (are some crackers)
¤ 1 egg or 2 if they are small
¤ Nutmeg (to taste)
¤ Sesame seeds (optional)
¤ Salt
¤ Olive oil

How to make the recipe:

Clean the spinach and give them a boil. Remove and drain. Put them in a bowl and chop. Cover the spinach with milk. Add the beaten egg first. Add the chopped cookie, nutmeg, salt and sesame seeds. Remove all. (Must look like a thick cream) for this if it is very clear to continue putting more cookie bite.

Apply oil to cover bottom in a pan. Heat. Go pouring preparation tablespoons into hot oil, watch and flip the pancakes. When golden brown, remove them from the pan and put them on a plate with paper towels to absorb grease. Repeat until you finish the preparation. Serve with salad and chips.

Note: spinach, chard can be changed. You can also change the seeds (walnuts, pine nuts, etc.).

Ingredients for about 15 pancakes:

¤ 3 skinless cooked eggplant or roasted and peeled
¤ 2 tablespoons of cornstarch or plain flour
¤ 1 egg, beaten
¤ 50 g of cheese of your choice
¤ Salt and pepper to taste
¤ Olive oil for frying

How do eggplant pancakes:

Mash the eggplant and mash them. Add the remaining ingredients and mix.

Heat oil in a frying pan with a spoon and go throwing the preparation of eggplant, leaving brown, remove and place on absorbent paper.

Serve with a mixed salad to taste.

Note: If you want to spice up the pancakes, you can add chopped marjoram sprouts, mint, etc.. Also be enriched with sesame seeds and, sprockets, etc..