Yummy Yoghurt Pancakes

Yummy Yoghurt Pancakes

Ingredients

2 deciliters of yoghurt
1 deciliter of milk
3 eggs
2 table-spoons of sugar
150 grams of flour
15 grams of baking powder
1 tea-spoon of salt

Making Yoghurt Pancakes

Crack the eggs in a bowl and add sugar, salt, yoghurt and milk. Whisk well together by hand. Measure up your flour and your baking powder and add into the mixture, little by little, while whisking hard. Cover the pancake dough with a cloth and let rest until you see bubbles in the surface. Put your oven on to 50-100 degrees Celsius and put in a baking dish. Get your frying pan ready, non-stick is preferable and add a bit of butter to it, ca 1 tea-spoon. Fry 3 pancakes at a time. Wait until the pancake starts to bubble and check colour underneath before  turning. When the pancakes are done, add them to the baking dish in the oven, to keep warm.

Serve with Nutella, jam & creme fraiche.

Inspired by Lisa
Advertisements

Bacon & Cheese Scones

Ingredients

100 grams of Bacon (cubed)
50 grams of grated cheese
450 grams of plain flour
3 tea-spoons of baking powder
120 grams of margarine
1 pinch of salt
5 table spoons of milk
2 eggs

Making Bacon & Cheese Scones

Set your oven to 200 degrees Celsius. Fry the Bacon in a frying pan and pull to the side. Add flour, margarine (this goes easiest if its room temperature) and baking powder to a bowl. Mix together until it becomes a crumbly mass. Make an indentation in the mix. Whisk eggs and milk lightly together in a bowl or a cup. Use a fork or ladle with holes to strain the bacon from the fat and i to the milk mix with the grated cheese. Pour the mix into the dent that you made in the crumbled dough. Mix well until it all makes a dough.

Add the dough to a lightly floured work surface and roll it with a rolling-pin until it is about 2 centimetres thick. Stick out rounds ca 7 cm across, use a jar a cup or a christmas cookie form. Make as many rounds as you can, and fold the rest of the dough together, don’t knead it, and roll it out again and stick out new rounds. Do this until you’ve used up all the dough. The last one I just made with my hands. Add the scones to a baking tray covered in baking paper, brush milk on top and put the tray in the pre-heated oven. Let them sit for 12-15 minutes. When they are golden brown on top they are perfect. Take them out and let them rest on a baking grid. When they are lukewarm and ready to be eaten, cut them in half, mine halved themselves easily for some reason, and add a your favourite jam and a touch of sour cream.

Tip: I’m gonna freeze some of mine, because well we are two people and can’t eat them all. I read up on it online and it seems you can freeze them well. I would recommend popping them in the oven on a 150 degrees Celsius and give them a few minutes. Have a look at them and figure out how long you should give them. Every oven is different.

These make breakfast so awesome!

Inspired by Jamie Oliver

Ham & Cheese Scones

Ingredients

100 grams of mozzarella or other cheese
100 grams of ham
500 grams of plain flour
1 teaspoon of salt
1 teaspoon of ground pepper
5 teaspoons of baking powder
1 teaspoon of Dijon mustard
100 grams of soft butter
2 big eggs (100 grams)
2 decilitres of water
1 deciliter of milk
1 egg for brushing
Grated cheese and fresh oregano

Making Ham & Cheese Scones

Ok, I must admit I have gone scone crazy, but hey they are so easy , so delicious and they remind me so of one of my favourite countries, IRELAND

Mix flour, salt, pepper and baking powder in a bowl. Add the soft butter and the eggs (both room temperature) and stir until it becomes a crumbly mass. Gather the dough together with water, milk, cheese and ham. I used both cooked ham and the rest of some smoked ham that I had in the fridge, but I imagine small cut ham, that you can get in the shop works well. Knead the dough for a few minutes, and add more flour if you need to. I added some until it became fast enough that it didn’t stick to the work surface. Place it in a bowl and let rest in the fridge for at least 30 minutes.

Turn the oven on to 200 degrees Celsius. Add flour to your work surface and your rolling-pin and roll out the dough until it is 2 centimetres thick. Make rounds using a small cake tin (5 centimetres in diameter) or as I did a small coffee mug. Add scones to a tray covered in baking paper and brush with a beaten egg. Add grated cheese and finely chopped oregano to the top. Bake them in the oven for 12-15 minutes until they are golden.

Tip: Grate for lunch or a Picnic on the beach. I would think they would taste wonderful with some cream cheese.

Check out my Bacon & Cheese Scones, my Fruity Breakfast Scones and Apple & Cinnamon Scones.

Inspired by Jamie Oliver

Bacon Pancakes

Bacon Pancakes

Ingredients

3 eggs
1 liter of milk
1 deciliter of sugar
3 tea-spoons of salt
7 decilitres of plain flour
140- 280 grams of bacon

Now before you start making this you should consider halving the recipe, depending on how many takers there are at the breakfast/dinner table. This recipe serves 4-5 people, 2-3 pancakes each. If you can eat more than that I salute you.

Making Bacon Pancakes

Add milk and eggs to a bowl and whisk together. Sift in plain flour, salt and sugar. Mix well until the batter is smooth. Leave to set for 30 minutes. Cut bacon strips into smaller pieces and fry in a pan. Add the bacon onto a plate, but leave the bacon grease in the pan. When the 30 minutes are up, add to ladles of batter into the frying pan and drizzle fried bacon on top. Remember to cook the pancakes on medium to low heat, so as not to blacken the sides before you can turn them. I fried the bacon on high and then turned down the heat until medium to low. Turn the pancake when the batter has set on top. You can of course flip the pancakes, but the bacon strips makes this a bit harder, so I suggest that you loosen the sides of the pancake with a spatula, before you free the pancake from the bottom. Put it under the middle and flip over slowly. Remember that the pancake needs less time on the other side, maybe 30 seconds to a minute.

Tip: Remember to grease the pan with either the saved bacon fat or some additional butter, not much is needed, just enough to not have the pancake stick to the pan.

Enjoy as they are or serve it, as crazy Norwegians do, with sugar, syrup or jam. The crazy Germans also add cheese on top theirs.

Fruity Breakfast Scones

Fruity Breakfast Scones

Ingredients

125 grams of dried fruit (raisins or cranberries)
Pressed orange juice
450 grams of plain flour
3 teaspoons of baking powder
120 grams of margarine
1 pinch of salt
5 table spoons of milk
2 eggs

Making Fruity Breakfast Scones

Set your oven to 200 degrees Celsius. Add the fruit to a bowl and pour over just enough orange juice to cover the fruit. Add flour, margarine (this goes easiest if its room temperature) and baking powder to a bowl. Mix together until it becomes a crumbly mass. Make an indentation in the mix. Whisk eggs and milk lightly together in a bowl or a cup. Pour the fruit mix through a sift to get rid of the juice. I suggest having a  bowl underneath so you can drink the juice, such a waste if not, it tastes really good as well. Add the fruit to the egg and milk mix and pour it in the dent that you made in the crumbled dough. Mix well  until it all makes one dough.

Add the dough to a lightly floured work surface and roll it with a rolling-pin until it is about 2 centimetres thick. Stick out rounds ca 7 cm across, use a jar a cup or a christmas cookie form. Make as many rounds as you can, and fold the rest of the dough together, don’t knead it, and roll it out again and stick out new rounds. Do this until you’ve used up all the dough. The last one I just made with my hands. Add the scones to a baking tray covered in baking paper, brush milk on top and put the tray in the pre-heated oven. Let them sit for 12-15 minutes. When they are golden brown on top they are perfect. Take them out and let them rest on a baking grid. When they are lukewarm and ready to be eaten, cut them in half, mine halved themselves easily for some reason, and add a your favourite jam and a touch of sour cream.

Tip: I’m gonna freeze some of mine, because well we are two people and can’t eat them all. I read up on it online and it seems you can freeze them well. I would recommend popping them in the oven on a 150 degrees Celsius and give them a few minutes. Have a look at them and figure out how long you should give them. Every oven is different.

When you know one scone recipe its easy to vary the recipe. Have a look at my Bacon & Cheese Scones, my Apple & Cinnamon Scones and Ham & Cheese Scones.

Inspired by Jamie Oliver