Vanilla

Breakfast Of Champions # 37 – Raspberry Pancake



What  a difference it makes to make pancake batter from scratch, compared to the packaged crap. You can control exactly how sweet you want it, make a sweet or savory version (bacon pancake anybody?), add vanilla or not and best of all, the texture and taste is so much better when made from scratch. The only thing you want to be careful with is to make sure that the bowl and wire whisk  (to whisk the egg whites)  is absolutely fat-free so you can achieve stiff-peaked egg whites which are the key to a feather light pancake.

 

Bon Appetit !   Life is Good !


Click here to watch a video of how to make an epic  Bacon Pancake With Gorgonzola And Cicharones


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Raspberry Pancake

Raspberry Pancake



Preparation :

mix 1 cup of selfrising flour, 4 eggyolks, 2 tbl spoon sugar, 1 pinch salt and 1 dash of vanilla extract

mix 1 cup of self-raising flour, 4 egg yolks, 2 tbl spoon sugar, 1 pinch salt and 1 dash of vanilla extract

mix all ingredients until smooth

mix all ingredients until smooth

whisk 4 eggwhites until stiff peaks form

whisk 4 egg whites to stiff peaks

lightly fold eggwhites into batter

lightly fold egg whites into batter

pour into medium hot pan

pour into medium hot pan

sprinkle with raspberries

sprinkle with raspberries

bake at 380 until pancake has set, flip pancake to brown on other side and to caramelize the raspberries. (to avoid flipping the pancake, you can also turn of the oven when the pancake has set und switch on the broiler) I personally like the first method better :-)

bake at 380 until pancake has set, flip pancake to brown on other side and to caramelize the raspberries. (to avoid flipping the pancake, you can also turn of the oven when the pancake has set and switch on the broiler), but I personally like the first method better because of the way the raspberries spread out and turn into a caramelized puree  🙂

to serve, sprinkle with powdered chocolate and sugar, top with raspberry yogurt and more fresh raspberries

to serve, sprinkle with powdered chocolate and sugar, top with raspberry yogurt and more fresh raspberries

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake



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Walnut & Cranberry Stuffing

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I  took this to my friend’s house last night for our  turkey dinner. He thought it was great. Thinking about it today, if you replace the salt with sugar and add a bit of  vanilla, this would make a great  bread pudding, served with a fruit coulis or vanilla sauce.
Enjoy, either way !    🙂
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Ingredient’s :

Day old bread,  diced
Chicken stock,  (for sweet version, substitute milk)
Eggs,  whole
Dried cranberries,
Walnuts,  coarsely crumbled
Kosher salt,  (for sweet version, substitute sugar)
Cayenne pepper,  (even for sweet version)
Chives,  sliced (for sweet version, substitute vanilla)

Method :

Pour hot stock (milk) over bread and seasoning, let cool.
Add eggs, nuts , cranberries and chives (vanilla) and mix
without breaking up bread to much. Put into buttered
baking dish and cook at 400 F until set.

Bon Appetit !   Life is Good !
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” Nutella & Banana Ice Cream “

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Here is the world’s easiest and arguably best ice cream  :
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Ingredients :

Nutella,                   2 cups
Yoghurt,                  1 cup
Milk,                        2 cups
Sugar,                      1/4  cup
Vanilla extract,     1/4 tspn
Lime juice,              1 tspn
Banana,                   1 ea, finely diced

Method :

Whisk all ingredients except banana until smooth.
Transfer to ice cream maker, add banana.
Churn until starting to get firm.
Transfer to airtight container, cover, freeze overnight.

I know this might seem simplistic and unsophisticated to some foodies
and professional chef”s, but believe me, this stuff is so rich and tasty,
it put’s many a sophisticated ice cream to shame     🙂

Bon Appetit !   Life is Good !
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