Pancakes – they seem to be craved by everyone recently so I decided to give it a go and finally create my own recipe of delicious & even healthy tortitas!
I’ve been trying various combinations of ingredients and came down to a healthy and a less healthy version (depending on which flour you’re using).
Ingredients for 2:
1 egg (egg replacer for my vegan friends: 1 egg = 1 TSP baking powder + 1/2 TSP baking soda + 2 TBSPs flour + 3 TBSPs water – all mixed well
1 cup of buckwheat or normal flour
2 TSPs baking powder
1 cup milk
1/2 or 1 small ripe banana
1 TSP chia seeds
2 TSPs vanilla extract or one vanilla bean
1/2 TSP cinnamon
1/3 cup raw sugar
Mix all ingredients well and bake in a well-greased pan (I use butter but you can also use vegetable oil) at medium temperature from each side until golden brown. I have a pancake pan so I get the same pancake size all the time – but you shouldn’t need a whole ladle filling in order to get one pancake – I get 8 pancakes out of the mix above.
Healthy Pancakes with a Cottage Cheese, Blueberry & Agave Syrup Topping
Many people love it and yet think Crème Brûlée is a super complicated dessert to make. Of course, you need a few basic tools in order to prepare it correctly, but those are all things easy to access (ovenproof moulds, a small blow torch), and surely you can borrow them from one of your gourmet friends if you don’t want to purchase them. I made it quite a few times and it’s become my favourite dessert.
Starting with the ingredients (makes about 5-8 servings according to the mould size):
750 ml liquid cream (at least 32% fat content)
250 ml milk
200 g sugar
12 egg yolks
1 scraped vanilla bean
raw sugar to caramelise the cooked crème brûlée
In a big bowl mix all the ingredients. Make sure the sugar dissolves completely. Fill the liquid mix into ovenproof crème brûlée moulds or similar (small tapas dishes do the same trick) and put them onto a baking tray. Transfer the baking tray into the oven and fill it with water until the water mark around the little moulds is about 2cm high.
Cook during at least 1h at 100ºC in a fan oven. Check the crème brûlée after 1 hour by moving the moulds a little bit – it should wobble a little but not too much. It shouldn’t need longer than 1h and 15mins in the oven to cook.
Let the crème brûlée cool down and sprinkle some raw sugar over it, which you caramelise with the help of a blow torch (DO NOT use a lighter – that only results in nasty and painful burns).
Store up to 3 days in the refrigerator.