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Pancakes with ice cream

Pancakes with ice cream

1 whole egg and 2 egg yolks mix well with sugar and salt powder. Gradually add milk, flour, half the amount of oil, vanilla essence and a little yeast. Mix well until the flour dissolves. Beat the remaining egg whites and add to the composition.

Let the composition sit for about 10-15 minutes in the refrigerator, then prepare the pancakes.

Fill with jam / finetti, diced banana, serve with ice cream and berry topping.


Ice cream recipes

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Pancakes with ice cream

Ingredient:

for the composition of the dough:

  • 150 g of flour
  • 300 ml of milk
  • 2 eggs
  • 3 teaspoons butter or vegetable margarine
  • a teaspoon of vanilla essence
  • 3 teaspoons sugar
  • a pinch of salt

Method of preparation:

For the composition of the pancake batter: Put eggs, milk, vanilla essence, sugar and salt powder in a bowl.

Beat the composition well in the bowl until it becomes homogeneous. Gradually add the flour, stirring constantly with each addition, to blend.

Stir until the lumps disappear. Add two teaspoons of butter to the mixture and mix well again until the lumps or any other form of inhomogeneity disappear. Put a pan on the fire and put a teaspoon of butter in it.

After the pan has warmed up a bit, put a composition polish in the pan and stretch, stirring the pan, until it perfectly covers the bottom of the pan.

When it starts to brown on one side, it turns on the other side (either by throwing & # 8211 if you know how to do it, or with a kitchen knife).

When it has browned on the other side, take it with a knife or by throwing it and put it in a plate, which is then covered with a lid, so that the pancakes keep their temperature.

For each tablespoon of the composition, a pancake will come out. Repeat the procedure until the composition is complete. A composition polish should be around 40 ml.

When the pancakes are ready, take the ice cream out of the fridge, put 1 tablespoon of ice cream in the middle of each hot pancake. Wrap the pancakes in a square shape and garnish with whipped cream on top.


Recipes

* 500 g ice cream of any type
* 200 g fresh

For the dough composition
* 150 g of flour
* 300 ml of milk
* 2 eggs
* 3 teaspoons butter or vegetable margarine
* a teaspoon of vanilla essence
* 3 teaspoons of sugar
* a pinch of salt

Method of preparation :
When the pancakes are ready, take the ice cream out of the fridge, put 1 tablespoon of ice cream in the middle of each hot pancake. Wrap the pancakes in a square shape and garnish with whipped cream on top. For the composition of the pancake dough, use the recipe: Put eggs, milk, vanilla essence, sugar and salt powder in a bowl. Beat the composition well in the bowl until it becomes homogeneous. Gradually add the flour, stirring constantly. at each addition, to homogenize Mix until the lumps disappear Add two teaspoons of butter to the mixture and mix well again until the lumps disappear or any other form of inhomogeneization Put a pan on the fire and in it put a teaspoon of butter After heating the pan a little, put a composition polish in the pan and stretch, stirring the pan, until it perfectly covers the bottom of the pan When it starts to brown on one side, turn on the other side (either by throwing - if you know how to do this, either with the help of a kitchen knife) When it has browned on the other side, take it with a knife or by throwing it and put it in a plate, which is then covered with a lid, so that the pancakes keep their temperature. For each tablespoon of the composition, a pancake will come out. Repeat the procedure until the composition is complete. A composition polish should be around 40 ml


Pancakes with ice cream - Recipes

contain egg, milk and flour with gluten content, 240 g

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contain egg, milk and flour with gluten content, 240 g

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Pancakes with vanilla ice cream and hot raspberry sauce

I couldn't say about pancakes that they were the madness of my childhood, even though my grandmother made the best pancakes in the world. At a time when there was no hood or air conditioning, she baked 100 pancakes in the summer kitchen. Her secret - for which the lightest and fluffiest pancakes came out & # 8211 was that she beat the egg whites, separately, then put them in the composition

It's a procedure that I also apply today and I think my grandmother looks at me proudly from where she is :). I don't make pancakes very often, but this sweet and unpretentious family can turn into something elaborate, with a little imagination. Ana gave me the idea of ​​vanilla ice cream with hot raspberry sauce, and I added it with my crepe :).

I followed Grandma's recipe for the pancake dough, only I added the sugar at the end, just before I poured the dough into the pan. A little more sugar, about two tablespoons. The sugar does not have time to dissolve, so it will caramelize a little in the pan, and the pancake will have a brown and caramel crust.

Now comes the easier part than good morning, when all you have to do is put ice cream (with milk and vanilla, Big Milk from Agida I used) and hot raspberry sauce in a pancake, to arrange it/"Disturb" as unconventional as possible, then sauce again, then eat as you can. You can find the raspberry sauce here, with the lie that you stop at the gelatin side and use it hot :).


Pancakes with ice cream - Recipes

contain egg, milk and flour with gluten content, 240 g

Other products in the same category

vanilla cream and biscuits, dark chocolate on a light crispy countertop, 140 g

chocolate and crispy oreo biscuits in a fine milk cream, 100 g

fine cream of white chocolate with peanuts, perfectly balanced with blueberries and currants, 120 g

fluffy cream cheese on a cookie sheet with butter, 135 g

contain egg, milk and flour with gluten content, 240 g

Pancakes with sweet cheese and raisins

contain egg, milk and flour with gluten content, 260 g

contain egg, milk and flour with gluten content, 220 g

contain egg, milk, nuts and flour with gluten content, 240 g

a sweet, syrupy and fragrant cake 150 gr

ice cream in fresh cozonac dough (contains egg, milk and gluten-free flour), 250 g


Pancakes with vanilla ice cream and hot raspberry sauce

I couldn't say about pancakes that they were the madness of my childhood, even though my grandmother made the best pancakes in the world. At a time when there was no hood or air conditioning, she baked 100 pancakes in the summer kitchen. Her secret - for which the lightest and fluffiest pancakes came out & # 8211 was that she beat the egg whites, separately, then put them in the composition

It's a procedure that I also apply today and I think my grandmother looks at me proudly from where she is :). I don't make pancakes very often, but this sweet and unpretentious family can turn into something elaborate, with a little imagination. Ana gave me the idea of ​​vanilla ice cream with hot raspberry sauce, and I added it with my crepe :).

I followed Grandma's recipe for the pancake dough, only I added the sugar at the end, just before I poured the dough into the pan. A little more sugar, about two tablespoons. The sugar does not have time to dissolve, so it will caramelize a little in the pan, and the pancake will have a brown and caramel crust.

Now comes the easier part than good morning, when all you have to do is put ice cream (with milk and vanilla, Big Milk from Agida I used) and hot raspberry sauce in a pancake, to arrange it/"Disturb" as unconventional as possible, then sauce again, then eat as you can. You can find the raspberry sauce here, with the lie that you stop at the gelatin side and use it hot :).


Pancakes with ice cream - Recipes

contain egg, milk and flour with gluten content, 240 g

Other products in the same category

vanilla cream and biscuits, dark chocolate on a light crispy countertop, 140 g

chocolate and crispy oreo biscuits in a fine milk cream, 100 g

fine cream of white chocolate with peanuts, perfectly balanced with blueberries and currants, 120 g

fluffy cream cheese on a cookie sheet with butter, 135 g

contain egg, milk and flour with gluten content, 240 g

Pancakes with sweet cheese and raisins

contain egg, milk and flour with gluten content, 260 g

contain egg, milk and flour with gluten content, 220 g

contain egg, milk, nuts and flour with gluten content, 240 g

a sweet, syrupy and fragrant cake 150 gr

ice cream in fresh cozonac dough, (contains egg, milk and gluten-containing flour), 250 g


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