Classical Light Pancakes from the Cookers Den.

I want to share with you guys and galls a classical pancake recipe, i personally have used it many times whenever i wanted to make pancakes. The recipe is very simple and easy to make and as people say the simple things are the best because the texture and flavor are simply amazing.



I first found this gem in a old magazine years ago and since them i have memorized the ingredients by hearth. While there many other ways to make pancakes this for me is simply the best pancake recipe.

And without further cheap talk i will start with all you need to make pancakes.

Ingredients:

250 grams flour

0,5 liters milk.
Now you can replace half with with water, but i like it this way.

2 pinches of salt.

1 soup spoon of powdered sugar

Just a bit of vanilla powder

1 Soup Spoon of Oil

20 grams of butter.



How to make:

We take the flour and put it in large bowl, form a hole in the center of it. We scrabble the eggs just like we are going to make omelet and put them in the center of the hole, however if you want perfectly smooth pancakes you should separate the yolk from the whites, then scrabble them separately and put only the yolk inside while keeping the whites for later. We add half of the milk.

Now we must mix everything until the form uniform mass. At which point we add the rest of the ingredients, without the whites.

Leave for about 30-40 minutes.

Now we must add the whites directly before we start baking the pancakes.

After that bake/fry them on low heat in a baking pan.

P.S.
Now if you want sweeter tasting pancakes you can simply add more sugar or less if you don't like a bit of sweet taste.
It is important to bake on low heat/flame because otherwise the smoothness and softness is lost, as rule pancakes should not be rushed if we want really good ones.

Click here to find out more! Buttermilk-Vanilla Cupcakes

Ingredients

• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1 1/4 cups sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 large egg, plus 1 large egg yolk
• 1/2 cup plus 2 tablespoons warm water
• 1/2 cup plus 2 tablespoons buttermilk
• 1/4 cup plus 1 tablespoon vegetable oil
• 1 teaspoon pure vanilla extract

 

      Directions

1. Preheat oven to 350 degrees. Line mini-muffin tins with paper liners.
2. Sift flour, sugar, baking soda, baking powder, and salt into a mixer bowl. Transfer bowl to mixer, and add egg, yolk, water, buttermilk, oil, and vanilla. Beat on low speed until mixture is well combined and smooth, about 3 minutes.
3. Divide batter among liners, filling each cup about 2/3 full. Bake, rotating tins halfway through, until golden brown and a tester inserted into centers comes out clean, about 17 minutes. Let cool in tins on wire racks for 30 minutes. Invert cupcakes onto racks, and let cool completely. (Cupcakes can be stored for up to 3 days.)

Ice Cream Cupcakes

Ingredients

• Buttermilk-Vanilla Cupcakes
• 4 pints ice cream and gelato, slightly softened

Directions

1. Using a 1 1/2-inch ice cream scoop, press a scoop of ice cream or gelato on top of 1 cupcake. Repeat with remaining cupcakes and ice cream or gelato.

Banana Split

Ingredients

• 1/2 cup heavy cream
• 1/2 vanilla bean, split and scraped
• 4 bananas, peeled and split lengthwise
• 4 (about 1/2 pint) scoops coffee ice cream
• 4 (about 1/2 pint) scoops chocolate ice cream
• 4 (about 1/2 pint) scoops hazelnut ice cream
• 1/2 cup Chocolate Syrup Chocolate Syrup
• 1/2 cup Caramel Sauce Caramel Sauce
• Wet Walnuts
• Fresh or brandied cherries

 

       Directions

1. Make whipped vanilla cream: In a medium bowl, whip cream and vanilla-bean seeds with a hand mixer until soft peaks form.
2. Place 2 banana halves in each of four dishes. Top with 1 scoop each of coffee, chocolate, and hazelnut ice creams. Drizzle with chocolate syrup and caramel sauce. Top with whipped vanilla cream, wet walnuts, and cherries; serve

Rocky Road Sundae

 

 

 

 

 

 

 

 

 

Ingredients

• 1/2 cup hazelnuts
• 8 scoops (about 1 pint) chocolate ice cream
• 4 scoops (about 1/2 pint) coffee ice cream
• 1 cup Chocolate Sauce
• 3/4 cup Marshmallow Sauce
• 2 1/2 ounces milk chocolate, cut into chunks

Directions

1. Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts with a clean kitchen towel to remove skins. Return nuts to tray; toast until fragrant and golden brown, 10 minutes more. Let cool.
2. Place 2 scoops chocolate ice cream and 1 scoop coffee ice cream in each of four bowls. Top with chocolate and marshmallow sauces. Sprinkle with hazelnuts and milk chocolate chunks; serve.

Malted Milk Shakes

Ingredients

• 1 cup milk
• 6 tablespoons malted-milk powder, plus more for garnish
• 1 pint Vanilla Ice Cream
• 1 pint chocolate or strawberry ice cream
• Malted-milk balls, for garnish (optional)

 

 

 

       Directions

1. Place 1/2 cup milk and 3 tablespoons malt powder in the jar of a blender, and process until malt is dissolved. Add half the vanilla ice cream, and blend until smooth. With the motor running, add remaining vanilla ice cream, 1 scoop at a time, until it is fully incorporated. Pour half the shake into a glass measuring cup, and place in freezer. Divide remaining half between two glasses, and place glasses in freezer. Allow to chill for 10 minutes before proceeding to step two.
2. Place remaining 1/2 cup milk and remaining 3 tablespoons malt powder in clean jar of blender, and process until malt is dissolved. Add half the chocolate, or strawberry, ice cream, and blend until smooth. With motor running, add remaining ice cream, one scoop at a time, until fully incorporated. Divide half the shake between two empty glasses, and top off the two partially filled glasses from freezer with the remainder. Allow the half-filled glasses to freeze for 10 minutes. Stir reserved vanilla shake before topping off remaining glasses. Garnish with malted-milk powder and malted-milk balls if desired, and serve immediately.

Coconut Bonbons

Ingredients

• 12 chocolate wafer cookies
• 1/4 cup shredded unsweetened coconut
• 2 pints coconut sorbet
• 12 whole almonds
• 26 ounces semisweet or bittersweet chocolate, chopped
• 1 tablespoon vegetable shortening

 

 

 

        Directions

1. Set a wire rack over a baking pan. Arrange the wafers, top sides down, on rack, spaced evenly apart. Place 2 teaspoons shredded coconut in the center of each wafer. Using a 2-inch ice-cream scoop, scoop a ball of coconut sorbet onto each wafer. Place an almond on top of each scoop of sorbet. Transfer pan to freezer for 20 minutes.
2. In a double boiler, or a heat-proof bowl set over a pan of barely simmering water. Melt chocolate and shortening, stirring occasionally. Remove bowl from heat. Let cool slightly.
3. Remove baking pan from freezer. Generously ladle melted chocolate over the bonbons, covering entirely. Return the baking pan to the freezer for 30 minutes more or overnight. Serve.