March 5, 2011

Perfect breakfast: Everybody love pancakes!

300 ml milk
125 g flour (for me wholemeal) 
1 egg
pinch of salt
20 g of oil
cooking oil (optional, I don't need, I use a non-stick pan)

cottage cheese mixed with yogurt, a little sugar and vanilla

Blend all the ingredients of a mixer. Dough should be smooth with the consistency of cream.
Use a non-stick pan and heat it well before adding any batter (If you use cooking oil, on frying pan heat a little bit of oil, about 1 teaspoon). I like to cook them on medium high heat. This gets them done quickly but avoids burning. How much heat you use depends upon your rhythm.

Use a ladle to pour the batter into the pan and swirl the pan with the other hand. 

Wait until the crepe has nearly cooked through before flipping. The second side only needs to cook for 15 seconds or so. 

Add cottage cheese and roll up.


1 comment:

  1. They look great, I love whole wheat pancakes:)


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