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Pancakes with lemon cream

Pancakes with lemon cream

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For pancakes: mix the egg with the whipped milk. Add sugar, salt powder, grated lemon peel and mix the ingredients with a pear. Add flour mixed with baking powder, mix with a whisk until the dough acquires a fine consistency. We will get a dough thicker than that of thin, French pancakes. We heat a pan, I used a small diameter cast iron pan. Before using the pan, I wiped it well with a napkin soaked in oil. I put a drop of oil or butter in the pan, let it heat up and poured a small polish on the dough. I turned the pan a little to distribute the dough evenly, and when it started to make small holes I turned the pancake and let it fry for about 2 minutes. I did the same until I finished the pancake batter.

For "Lemon curd" lemon cream: I put the yolks and the whole egg in a stainless steel bowl. I added the sugar and mixed them with a pear type. I transferred the bowl to the steam bath, I always mixed it in the eggs and after 2-3 minutes I added the juice from a lemon. I left it on the fire until the cream started to thicken, about 10 minutes. This time the cream came out very well, fine and thick as a pudding… At the end I added the grated lemon peel and gradually a cube of butter. Always stir in the cream so that it does not stick to the walls of the bowl… Allow to cool.

For candied lemons: I put water, sugar and lemon slices in a saucepan. I put the pan on the fire and left it on low heat until the water dropped, it started to foam, and the syrup thickened. Be careful not to caramelize. The lemon slices will be transparent, and the syrup will resemble honey.

For assembly: on a plate we put a pancake / pancakes, over we put a spoonful of lemon cream, another pancake, cream… we overlap them until we finish the pancakes. On the last one, do not put the cream, place the candied lemon slices, and pour the syrup on top. They are irresistible and you must taste the candied lemons. May it be useful to you !!!

Pancakes with lemon

If you want a recipe that will ensure you a breakfast of the champions, then this is the recipe you are looking for! Pancakes are loved by Americans but they caught on very quickly in our country, because they are a fluffier version of our classic pancakes, they are quicker to make and the ideal choice for beginner chefs: the more imperfect they are, the nicer they are.

Unlike pancakes, we must not bother to make them as thin as possible and not turn them without breaking them. But, as in the case of pancakes, we can serve pancakes with any kind of syrup, jam or topping. I tried for the first time the pancake recipe using Rama margarine instead of butter and they came out very good, with a slight lemon flavor and only good with fig jam!

Ingredients for about 12 pancakes:
& # 8211 30g margarine Rama maestro
& # 8211 150 grams of flour (2-3 extra tablespoons if the dough is too thin)
& # 8211 2 tablespoons sugar
& # 8211 a tablespoon of baking powder
& # 8211 250 ml milk
& # 8211 a little egg
& # 8211 a teaspoon of lamiae peel
& # 8211 ½ teaspoon lemon juice
& # 8211 2-3 tablespoons oil for frying

First and foremost I melted Rama margarine. You can do this using the microwave on low heat (the lowest stage) or in a saucepan over low heat, stirring constantly.

Then mix with the mixer melted margarine, milk, peel and lemon essence and egg.

Then add flour, baking powder and sugar. Mix a little, with the mixer at low speed, until all the ingredients are incorporated. We must not have a homogeneous composition, on the contrary, the more lumpy pancakes, the fluffier they will be.

In a non-stick pan then heat a little oil, about a tablespoon per pancake.

We use a small polish to put the composition in the tray and we try to give them a shape. It's not difficult at all!

When they make lumps on the top and are nicely browned on the side from the pan, it's time to turn them over.

I served them with fig jam, chocolate sauce or simply powdered with vanilla sugar.

A good tip: you can heat the oven to 120-130 degrees or on the lowest step before you start baking pancakes and as you take them out of the pan, put them directly in the oven tray to keep them warm until they are all ready. You're welcome!

  • potatoes - 3 pcs
  • Garlic - 2 puppies
  • flour - 1.5 Art. l.
  • vegetable oil - 3 tbsp. it.
  • Salt - a knife tip.

1️⃣ Clean potatoes and rub on a small grater.

By adding 2️⃣ garlic potatoes, also strained through a fine grater.

3️⃣ Mix and gently squeeze the potato juice, add the flour, first add a tablespoon, then the residue. So we can see if you need more flour.

4️⃣ Mix well with potato flour. It becomes a matrix that is not scattered, not spread. Distribute in hot oil a tablespoon of pancakes form.

5️⃣ Fry pancakes over medium heat until golden brown on each side.

Before serving 6️⃣ draniki necessarily spread on paper towels to remove excess oil.

Potato pancakes with pumpkin

Vegetable pancakes are very easy to make, they are delicious and quick, suitable for any occasion. When you feel like something similar to vegetable meatballs, but you want to give them a different look, these pancakes with potatoes and zucchini are ideal.

You can make them from any vegetable or combination of vegetables you like, as long as they are vegetables that are cooking at about the same time.

  • 300 g of zucchini
  • 300 g potatoes
  • 2 eggs
  • 2 cloves of garlic
  • 100 g of flour
  • chopped greens
  • salt
  • pepper
  • frying oil

Peel a squash, grate it and squeeze the juice. Sprinkle with salt and leave for a few minutes, then drain the water well from the vegetables, using a gauze or a clean towel.

Put everything in a bowl, season with salt and pepper, put the eggs and flour, as well as the chopped greens. You can use parsley, dill or even green onions.

Form the pancakes with a wet hand, putting a generous spoonful of the mixture and flatten. Fry in hot oil until golden brown or bake on baking paper greased with a little oil.

Serve with sour cream or garlic sauce.

You have to see it too.

Recipe of the day: cake cake with yogurt and lemon (with images

I do the same with the other sheets. Zéma & ldquo is a consommé that would cook according to the following recipe: & bdquopune an old chicken. Along with traditional foods and recipes, new dishes have emerged. Each stage is important, but none as important as the setting. Cheesecake with lemon and blackberries, a unique and full of flavor recipe. Syrup: 2 cups water, 1 cup sugar, 3 lemon slices, rum essence.

Then place the second sheet on the counter and also syrup and cover with cream. Fasting pie with mushrooms is served hot, as a main course, or cold. Convince yourself by trying the wafer cake recipe. Cherry jam recipes & # 8211 woman preparing cherry jam. Caesar salad: a classic recipe, step by step, for a light dish. Sweets, snacks - discover the Kaufland offer.

Classic salad dressed with olive oil, lemon juice, eggs and Worcester sauce. Fried cake in a salad bowl. 3 hours ago & # 8211 This recipe is so simple that you can't believe that the dish is really tasty.

It is a very easy cake to make, for which we just mix. Combining vegetables in one way will satisfy many tastes. In this video I present two recipes, rice with mushrooms and a few more vegetables.

In a bowl, mix the oil, lemon juice, water, lemon peel, essence and yolks, mixing well with a whisk. Pour the liquid mixture.

The benefits of lemon water

1. Lemon water promotes hydration

Everyone knows how important it is to stay hydrated. In fact, drinking water is essential for your health. But it can be difficult to get the recommended amount. According to the Food and Nutrition Council, women should consume 91 ounces a day, while men should get at least 125. The good thing about adding lemon to water is that it improves its flavor, which can help you to drink more.

2. Lemon water can help with weight loss

Research has shown that the antioxidants found in lemons can significantly reduce weight gain. In fact, several studies have found that lemons can reduce obesity in animals, especially mice. But that's not all. When you start the day with a glass of lemon water - hot or cold - you balance your blood sugar and help reduce cravings throughout the day, Lynell Ross , says a certified health and wellness coach, nutritionist and personal trainer . Provided you give up sugary foods in the morning and eat a healthy breakfast with some protein, you have a better chance of reducing your hunger pangs and sweet appetite by consuming lemon water.

3. Lemon water improves the quality of your skin

Enhance your skin from the inside with hot (or cold) water with lemon. Vitamin C helps reduce wrinkled skin, dry skin, and sun damage, says immunologist Dr. Lina Velikova, MD, dr. And drinking lemon water could help slow down the signs of aging.

4. Lemon water can help digestion

Some people drink lemon water because it calms their stomachs, and others use it as a laxative. Eating lemon water activates our digestive system and makes things move, Ross explains. But there are many digestive benefits to lemon water. Lemon acid helps break down food, says Ross. As we age, our stomach acid tends to decrease, so getting the extra benefit from drinking lemon water can help us improve our digestive process.

5. Lemon water can boost your immune system

Vitamin C is an amazing thing. Helps form collagen, absorb iron, heal wounds and maintain cartilage, bones and teeth. But it also stimulates our immune system Bansari Acharya, a registered dietitian and nutritionist. Vitamin C in lemon can boost our immunity, offering many benefits around the body, such as improving heart health, helping to lower cholesterol.

Related to: What is your immune system?

6. Lemon water cleanses the liver and helps eliminate toxins

In addition to helping indigestion, boosting the immune system and improving the overall quality of the skin, lemon water can improve liver function. In fact, according to a 2014 study, a compound found in lemons called naringenin calms and soothes liver inflammation. But that's not all: lemon water can cleanse the liver and help eliminate toxins.

In connection with: What do I have, a cold or the flu?

7. Lemon water helps prevent kidney stones

Lemons are rich in citric acid and, although this may seem relatively unimportant, citric acid can help prevent kidney stones. Kidney stones are extremely painful, says Ross for Parade. But drinking lemon water can prevent the formation of these stones, especially since the stones are caused by a deficiency of urinary citrate. It can also help manage or reduce stones, as many medicines use citric acid to treat stones.

8. Lemon water can help with the common cold

In addition to boosting immunity, lemon water can help fight the common cold. How? Drinking fluids - such as warm water with lemon and honey - can help ease congestion. It can also soothe your throat.

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Banana pancakes, for the first hour pampering, were a pleasant surprise for my baby. But, the rest of the family enjoyed a sweet and good breakfast.


(approx. 18 medium pieces, with a diameter of 10 cm)

1 large ripe banana pureed

1 teaspoon vanilla extract

180-220 g flour (depending on the size of the banana and the egg)

1/4 teaspoon baking powder

1 knife tip of ground cloves

a little oil for frying (if possible in spary)

To be served:

In a bowl, mix the milk with the melted butter, beaten egg, vanilla extract and mashed banana (mashed with a fork). Mix well, then add flour mixed with sugar, baking powder, baking soda, salt and spices.

Let the dough rest for 5-10 minutes, then put with a small polish the dough in the hot pan and greased with very little oil. Brown the pancakes on both sides, then cook them on a plate. Repeat the operation until we finish the dough.

Lemon cream sheets

1. For the sheets, mix the eggs with the butter, sugar and ammonia dissolved in the milk. Gradually add the flour together with the salt powder and mix to obtain a homogeneous dough that is divided into four.

2. Spread a sheet on each side and bake on the back of the pan greased with very little oil. Remove one baked sheet and place another in the oven.

3. For the cream, mix the egg yolks with the sugar until a white cream is obtained, in which the boiling milk and the starch dissolved in a spoonful of cold milk are poured. Put the cream on the fire, stirring constantly, without letting it boil. Remove from the heat, add the lamiae peel and leave to cool, stirring occasionally.

4. Place a sheet in the large stove tray, spread the cream and continue until the sheets are finished. Mix the icing ingredients and pour. It is left overnight.

Pancakes with yogurt and wholemeal flour

The classic family breakfast, good to enjoy on weekend mornings.

N e c e s a r e:
1 cup milk
1/2 cup yogurt
2 tablespoons butter
2 eggs
4 tablespoons brown sugar
1 cup wholemeal flour
1/2 sachet baking powder.

P r e p a r a r e:
I mixed beaten eggs with yogurt, milk, melted butter and sugar. I then added flour mixed with baking powder.

The composition must have a viscous consistency.

I then put in the hot pan a spoon (model of that big, like sauces) of the composition of pancakes in the middle of the pan. I held it on one side until air bubbles appeared, then I turned them on the other side and held for another 30 seconds.

Moi meringues with Caramel Flavor (no sugar, no glycerin, high protein content, 100% healthy)

A comment

What is this erythritol and bran? What do we replace it with?

Leave an answer Cancel reply

My name is Tatiana, and my goal is to show that sweets can be healthy and tasty at the same time. No Fatten Sweets is where you'll find sugar-free recipes, more special and out-of-the-box recipes. Welcome and I assure you that health tastes good!