Ingrediencer:
0,55 lb. flour
4-5 dl milk
4 egg
½ tsp. salt
3-4 tbsp. oil
|
Preparation instructions
-
Mix flour and salt.
-
Beat eggs and milk together and put in the flour.
Let it stand for 30 min. Melt a little butter for baking,
or use oil. to put into the dough.
-
Now you are ready to make the pancakes.
-
When you use the Q-Pan can you bake them,
when you are sitting at the table
|
|
With those few ingredience you, easyly make the most fantasic pancakes.
|
|
Tortillas fra Mexico - opskrift
|
|
|
Ingredients:
2 egg
3 dl water
1 dl wheat flour
100 g corn flour
2 tpsp cornoil
2 knife. salt
|
Preparation instructions:
-
Mix the wheat and corn flour in a large bowl and blend in the salt
-
Stir in the eggs one at a time.
-
Beat in the oil and the rest of the water little by little until the dough has the same consistency as pancake batter.
-
Allow the dough to rest for 15 minutes and then beat lightly with a whisk.
and 2 dl of water. |
|
Potatoes lomper - Norsk
|
|
Ingredienser:
1 kg potatoes (around 8-9)
1 tsp salt
2-3 dl wheat flour
|
Preparation instructions:
-
Boil the potatoes with the skin on, peel and then mash with 1 tsp of salt.
-
Mix in the 2-3 dl of wheat flour. The less flour used, the better the griddle cakes will taste.
-
Divide the 'dough' into 12 to 14 balls and roll them out into round discs, around 20 cm in diameter.
-
Fry the griddle cakes on the Q-Pan or a dry pan until light in colour, but with brown patches.
-
Stack the griddle cakes and cover with a clean dishtowel.
|
|
Potato, spinach or
carrot pancakes
|
|
|
Dow:
2 ½ dl wheatflour
1 tsp. sugar
1 pinch of salt
2½ dl. milk
1 egg
½ - 1 pinch of grated nutmeg
|
Preparation instructions:
-
Mix all dry ingredients in a bowl, add the milk and egg and stir until smooth.
-
Peel and mash the potatoes directly into the batter (or blend the batter with the spinach or carrot, depending on the filling chosen).
-
Add seasoning to taste. Mix well. If the batter seems too thick, add a little milk. Allow the batter to stand until you are ready to cook the pancakes.
-
Brown a little butter or oil in the pan.
-
Pour the batter in and spread to fill the entire pan.
|
|
Pancake filling:
3 medium-sized (around 250 g) cold, cooked potatoes
2 TB snipped parsley or
Approx. 125 g slightly frozen chopped spinach
½ - 1 dashes of ground nutmeg or
2 pieces (around 175 g) of finely chopped carrot
1 TB Provincial herbs
|
|
Savoyry pancakes with vegetable ragout
|
| To this you use dow: pancakes for meat |
|
½ cauliflower, cut into florets
1 green pepper, sliced
2 carrots, cut into strips
1 zucchini, cut into strips
3 TB concentrated tomato paste
1 tsp dried basil
Garlic, salt and pepper
|
Preparation instructions:
-
-
-
Boil the vegetables until tender in salted water. Save some of the water.
-
Add a little of the vegetable water to the tomato paste and season to taste.
-
Mix the warm vegetables and boil for around 2 min. Add seasoning to taste and fill the pancakes.
|
|
| Latkes |
|
3 potatoes, peeled and roughly chopped
1 onion
1 egg
pinch of salt
Matzoh meal (enough to make a thick batter)
oli
|
Put into a blender the potatoes, onion, egg and a pinch of salt.
Blend until smooth, Place the misture in a stainer and let the liquid drain off for a few minutes, Discard the liquid. Put the renaining mixture in a bowl and add matzoh meal, abouit halt the volume of the oitato mixture, until a thick batter fprme. Drop this by spoonfuls. fry on both sides until golden brown. Serve immediatly, or sooner, with some sour cream and appel sauce. |
|
|