How to make pancakes?

How to make pancakes?

How to make pancakes?

What are the best and the easiest pancake recipes out there? What toppings can you make for them? Where to start with this cooking? Learn everything about it here.

No wonder so many people wonder how to make pancakes with flour. Pancakes are perfect for breakfast with your tea; they also go very well for times when friends come over. And of course, families with children know how much children love eating pancakes. That’s why we have created a list of easy recipes for pancakes which you will love.

Don’t worry if you’re a busy mum or a working bachelor. With our simple pancake recipe and affordable ingredients, you can make them without any help and in no hurry at all.

So, let’s see how to make the best pancakes in the whole world.

Simple traditional pancake recipe

Ingredients:

  • 1 ½ cups of flour
  • 3 tbsp. sugar
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp baking soda
  • 1 cup milk together with 2 tbsp. milk
  • 4 tbsp. melted butter
  • 1 egg

How to prepare pancakes:

Start with whisking the five three ingredients on our list. Whisk until they turn into a homogenous mixture. Take a different piece of plate and mix milk, butter and an egg. Combine these two dishes and keep mixing them until they turn into one mass. This will be enough to make at least eight pancakes, depending on how thick you like them.

READ ALSO: Naij.com Recipe: How To Make Delicious Fruit Cake

Then take some of the batters and fry it for at least four minutes on one side, and then two more minutes on the other side.

Add some toppings to your pancakes, and you are ready to serve them for breakfast.

By the way, as a bonus, we will introduce you to the most amazing topping ideas you can try making at home.

make pancakes
make pancakes

How to make pancakes?

Another perfect recipe of pancakes for busy people

Ingredients:

  • 6 cups of flour
  • 1 ½ tsp. baking soda
  • 1 tbsp. salt
  • 3 tsp. baking powder
  • 2 tbsp. sugar
  • 2 eggs
  • 2 cups kefir
  • 4 tbsp.butter

Steps to take:

First of all, we believe that it’s worth mentioning that when combined, the first five ingredients on our list can be saved and used for the next three months for occasions when you feel like making pancakes. Therefore, you will have to mix all of the ingredients in a separate bowl and put aside until you start making pancakes.

Then proceed to make the rest of the ingredients into pancakes. First, mix kefir with egg whites until they become the homogenous mixture.

Then whisk egg yolks and the butter which was melted before the time you start cooking. Now mix the two bowls together and wait until they turn into thorough mass. However, make sure you only took two cups of the dry mixture and combined it with the rest of ingredients.

Put some butter on the drying pan or any special equipment you use for that matter. Put some batter on the pan and fry for a couple of minutes until done. Then flip it over and leave for some more time until the bubbly surface.

Two cups of the mixture can be enough for about twelve servings. Enjoy!

easy pancakes
easy pancakes

How to…

These Vegan Gingerbread “Buttermilk” Pancakes Are Stacked With Protein

Whether you’re following a vegan diet or not, these pancakes are a must. You won’t be able to resist this fluffy and sweetly spiced veganized buttermilk stack — just one pancake is 77 calories and offers four grams of protein. These are also sweet enough on their own so you can skip the 200 calories of maple syrup and top with a few berries instead — it’s about 30 calories for half a cup.

Aside from being a healthier, low-cal version than regular buttermilk pancakes, the gingerbread flavor beats any traditional flapjack. These are also made with a vegan egg that’s made with flax meal and water — so you can skip the cholesterol and get a little extra fiber. That coupled with the added protein powder is the perfect combination for weight loss. They taste amazing hot off the griddle but also refrigerate well if you want to save a few for tomorrow’s breakfast.

Vegan Pancakes
Vegan Pancakes
  1. Vegan egg:
  2. 1 tablespoon ground flaxseed
  3. 3 tablespoons water
  1. Dry ingredients:
  2. 1 cup whole…

The Most Annoying Health Foods of 2016

Photo credit: Getty
Photo credit: Getty

When you first discovered avocado toast and shared it on Instagram – #BestBrunchEver! – you probably thought nothing could top it. But the dish isn’t the only healthy food that drove double taps this year. Here are all the healthy dishes that filled everyone’s feeds in 2016, beginning with the photogenic favorite:

1. Avocado Toast

It’s not hard to see why avocado toast got so popular among healthy eaters: Spread for spread, avocado has roughly one-fourth the calories of butter (which has made quite the comeback this year) with healthy fats and fiber to boot. It’s why you probably don’t even mind paying entrée prices for a simple bread and spread, a dish that used to come free with your eggs. #WorthIt.

2. Ricotta Toast

Although ricotta contains more calories than mashed avocado, andmore than its healthy dairy cousins, Greek yogurt and cottage cheese, ricotta toast is typically a lighter choice than, say, a bacon, egg, and cheese sandwich, particularly when the ricotta toast is topped with fruit. That it’s served open-faced makes it bonafide Instagram candy – sometimes quite literally when served with jam or honey, which can contribute lots of sugar (with a side of unsustainable energy). Oh well. How pretty?!

3. Sweet Potato Toast

As would be expected in 2016, the year when toast took really over, healthy eaters picked up on this curious way to use sweet potatoes. You slice them up really thin, bake or toast them until they’re crisp, then top them with cheese, dried fruit, or the spread of your choice. Never mind that no one said potatoes are a health food you should be eating all the time. Sweet potatoes still serve up vitamin A, vitamin C, and fiber, and unlike bread, they’re vibrant, so no filter needed.

4. Zoodles

Noodles made from spiralized zucchini have fewer calories and carbs than regular pasta, which make them an awesome alternative for those who pay attention to that stuff. Plus they photograph just as well as pasta, which makes them equally likable for both the carb lovers and carb counters who follow your every bite.

5. Matcha Desserts

Dessert chefs have decided to lace their treats with matcha, the antioxidant-rich powder made from green tea leaves and traditionally used in Japanese and Chinese tea ceremonies….

Nutritionists Reveal Exactly What to Eat For Breakfast to Drop Pounds

Did you know you can use the first meal of the day as a tool to lose weight? Want to know how? We’ve enlisted the expertise of two nutritionists — Stephanie Clarke, RD, and Willow Jarosh, RD, of C&J Nutrition — to share the perfect equation for how to make a scrumptious and satisfying breakfast that will help you lose weight. Follow their advice below to start seeing results.

Calories

Aim for a range between 300 and 400 calories. If you’re trying to lose weight, stick with the 300 to 350 range, and if you’re trying to maintain weight, especially if you’re working out, shoot closer to 350 to 400 calories.

Carbs

About 45 to 55 percent of your breakfast calories should be devoted to carbs, which is about 40 to 55 grams of carbs. Skip sugary and overly processed foods or those made with enriched white flour, and choose whole grains, fruits, and veggies.

Protein

About 15 to 20 percent of your breakfast calorie amount should be protein, which works out to about 13 to 20 grams. Getting enough protein at breakfast is important for keeping you satisfied throughout the morning. And studies have shown that getting at least 20 grams of protein at breakfast may help you lose weight as well. Eggs, dairy products, soy milk, protein powder in smoothies, nuts and seeds, and whole grains are great sources of protein.

Fats

Shoot for about 10 to 15 grams, which is about 30 to 35 percent of your total breakfast calories. Instead of saturated fats like bacon and cheese, go for monounsaturated fats (MUFAs) like olive oil, nuts and seeds and the butters made from them, and avocado.

Fiber

Aim for about 25 percent of your recommended daily total of 25 grams per day. That works out to about six grams, but it’s OK to go above that, as long as it doesn’t bother your digestive system. Berries, pears, apples, greens and other veggies, nuts, seeds, and whole grains can help you reach that goal.

Sugars

If you follow the equation for carbs above, then you won’t have to worry about going overboard on sugars, especially if you’re eating a combination of foods like fruits, whole grains, and dairy products. But for a ballpark number to keep in mind, stick to 36 grams or fewer. And when it comes to added sugar, try not to exceed six grams — that’s about 1.5 teaspoons’ worth of any sweetener (white sugar, brown sugar, maple syrup, honey, or agave).

Timing

Ideally you should eat breakfast within 30 to 60 minutes of waking…

How to Make Eggs for A Lot of People at Once

eggs-carton-food

Back in the days before brunch was a big deal, (Do you remember? I barely do.) we could all stroll into our diners and waffle houses, slide into booths and order our scrambles without much, if any, fanfare. Now it seems that even the quaintest of places have all-morning lines that stretch around the corner, and by the time you roll out at 3 p.m., you’re completely sozzled and you’ve spent $13 or more on eggs and potatoes. So we take the problem home: Brunch at our house. We invite our friends. We buy a big bottle of not-as-cheap-as-you’d-usually-buy-because-you’re-saving-so-much-by-brunching-at-home Champagne. And then we have to confront the problem of the short-order cook.

The weekend brunch egg station is known, in the restaurant world, as a certain kind of hell—and there, a kitchen will have a giant griddle and maybe even a second person helping. In your kitchen, you may have only one smallish frying pan and a pot. That is okay. That is all you need.

Lay down some ground rules: It’s okay to give everyone the same kind of egg. If you want to accommodate for different doneness levels of eggs, you are a more gracious host than I am.

Scrambled: These cannot sit (or else you risk rubbery eggs à la continental breakfast at the chain hotel). You will need a very large frying pan, and for everything else to be in place before you bring the just-finished eggs to the table.

Poached: These are actually easier, once you have your poaching game down. Do them in advance, store them in a bowl of water, and reheat in a simmering pot while you’re getting the last things on the table.

Soft-boiled: Same as poached. And you get to keep them in the shell, if that’s comforting to you.

Fried: Accept your fate, short order cook.

Scrambled

About 15 minutes before sitting down at the table, grab your largest frying pan and warm it over low heat. I wouldn’t recommend more than a dozen eggs per frying pan—even a very large one. If you need to make more than 12 eggs, either have two frying pans going, or use a roasting pan—the one you use to make gravy on Thanksgiving—over two burners. Crack two eggs per guest into a large bowl, add a good pour of water or milk, a fat pinch of salt and a good grind of pepper, and…

How to Make Crepes, Nonna’s Homemade Crepes

HOW TO MAKE CREPES

Thin, light basic crepe recipe which can be used to create a savoury or a sweet dish.
Watch the video below where Nonna Igea shows you how to make crepes at home the easy way.

crepes

Ingredients:
3 X large fresh eggs
3 table spoon of sifted flour (you may need to add more as you go so keep some extra flour handy)
A pinch of table salt
Extra virgin olive oil
3 egg shells filled with water

Utensils:
1 x small-medium deep fry pan
1 x whisk

Method:
1. Using one egg, crack open the top only so that just a small part of the egg shell breaks.
2. Pour the egg into the mixing bowl and put the larger piece of the egg shell to the side to use later on.
3. Crack open the other eggs as you normally would and add them to the bowl.
4. Using your whisk, best the eggs as much as you possibly can, for at least 5 minutes.
5. You should notice small bubbles form on top of the eggs.
6. Get the egg shell which you put aside earlier, and wash it out.
7. Fill the egg shell with water and add this to your eggs. Repeat 4 times.
8. Mix your eggs once again.
9. Add a generous pinch of table salt.
10. Mix once again for another 3 minutes!
11. Add a portion of the flour and mix well.
12. You will need to judge the texture as it needs to be nice and smooth without being runny. It has to have an element of density to it.
13. The amount of flour you need will be based on the…

Skinny Scrambled Eggs and Breakfast Sausages


2016-11-10-1478793207-3427247-eggsandsausagescramble2color1024x683.jpg

Here’s a really great, high protein breakfast and very easy to make. So quick, you can enjoy it any day of the week. It’s much skinnier since using a combination of one egg and 2 egg whites plus 70% less fat breakfast turkey sausages. It’s also gluten-free, Paleo and dairy-free. Each serving has 202 calories, 8 grams of fat and 3 Weight Watchers SmartPoints.
Prep Time: 8 minutes
Cook Time: 6 minutes
Ingredients
Cooking spray
2 breakfast links, Johnsonville breakfast turkey sausages, sliced into pieces, see shopping tip below
1 egg, I like Egg-Land’s Best
2 egg whites
1 cup tomatoes, chopped with liquid drained
Salt and pepper, to taste
1 tablespoon scallions, for topping (optional)
Instructions
1. Coat a small, nonstick pan with cooking spray. Add sausage pieces and cook, stirring often, until browned. About 3 minutes.
2. In a…