Today, while preparing a coconut tart for my colleagues from work – which I’ll show you in a few days, I realised that sometimes I’m a huge ignorant when it comes to the measurements. I know that it’s not good though. Which basically means – it’s not THAT bad with me either 🙂 I feel that most of the time – when I cook – I do try. A little bit of this, of that, pinch of salt, pinch of chili. Very often I don’t know exactly what taste I will create. And of course there are failures as well as successes. And a failure doesn’t mean I need to throw away what I prepare. It’s just not the right direction of the taste, smell or looks.
Today I’m going to show you my variation of the pancakes – which I love very thin, barely see-through. Not to sweet, cause I make enough sweet filling. Crispy and golden. Love it. But what my problem is, I can’t keep it in the fridge for the next day…
I don’t remember the measurements. You just have to make it runny, but not too liquidy. I promise, next time I’ll write everything down.
2 glasses of milk (al least 2%)
5-6 heaped tablespoons of flour (wholegrain preffered)
2 eggs, beaten
pinch of sea salt
Vanilla extract or vanilla sugar
3 tablespoons of sugar
Sunflower oil, for frying
cottage cheese, 300g (smoothe one, like Philadelphia – but not salty)
vanilla extract / vanilla sugar to taste ( quite sweet!)
Sugar, to taste
Blackberries, as much as you want
Combine everything. The best way to find out if the mixture is all right is to fry one pancake on the large, wide pan. What I always do is using medium heat. Not too high, not too low. And I always fry as long as pancake ‘move’ on the pan, which is about 3-4 mins – then I turn it down. Otherwise you tear pancake into pieces, cause it’s too tender… Anyway, enjoy!