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TicklingYourTastebuds
Pancakes basic recipe
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Ingredients
Directions
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Spoon the flour into a large bowl and make a well in the middle.
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Pour a little milk and break the eggs above it.
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Whisk together with a fork and add the rest of the milk to a smooth batter while stirring.
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Then whisk lightly with a whisk. Add a pinch of salt and let the batter rest for a few minutes.
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Heat a frying pan with non-stick coating on a high setting.
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Let a knob of butter melt and spread evenly over the pan. Beat the batter again.
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While turning the pan, pour ¼ part of the batter into the frying pan and fry the pancake on a high setting. Turn quickly with the help of a flat spatula.
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Bake the other side for 1 minute and then let the pancake slide on a preheated plate.
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Bake 3 pancakes from the rest of the batter.
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20 minLunchorganic zucchini, organic lemon, chicken egg, organic ricotta, Herbamare seasoning salt, organic unsalted butter, organic cherry tomato, organic lamb's lettuce,organic zucchini omelet with ricotta and lamb's lettuce -
45 minLuncheggplant, baguette, olive oil, arugula, feta, pomegranate seed, pine nuts, flat leaf parsley, basil, fresh mint, garlic, Red pepper, anchovy fillet, mustard, White wine vinegar, lemon juice, olive oil,puffed aubergines with salsa verde, pomegranate and feta -
30 minLunchSushi rice, beet juice, Japanese rice vinegar, sunflower oil, tofu, nori-sheet, avocado, cucumber, fresh ginger, soy sauce, grated horseradish, fresh ginger, lime,tofu sushi -
85 minLunchjasmine rice, fresh salmon tenderloin, Japanese soy sauce, sesame oil, sriracha sauce, cucumber, rice vinegar, bunch onion, ready-to-eat avocado, chilled seaweed salad, sushi ginger, black sesame seeds,zalmpoké bowl
Nutrition
205Calories
Sodium0% DV0g
Fat11% DV7g
Protein20% DV10g
Carbs8% DV25g
Fiber0% DV0g
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