Thick pancakes

My favourite childhood taste. Crispy endings and very fluffy inside – served with apple puree and cinnamon. My Mums’ favourite meal, which she always does when I go back home. Very simple and fast – I can tell you that. If you have kids as guests( or even adults!) and don’t have enough time to prepare something nice – that recipe can save you.

250 ml of natural yoghurt ( or buttermilk)
200 g of plain flour (you can use wholegrain like me)
4-5 tablespoons of sugar (to taste, use more if you like sweeter)
1 large egg, beaten
1/2 teaspoon of bicarbonate soda
1 tablespoon of vanilla extract
Sunflower oil for frying

Combine everything. Texuture must be like a thick yoghurt or a cream. If it’ too runny, just add more flour. Form little pancakes, and fry until golden. Turn over ad fry another 1-2 minutes. Serve immediately with favourite jam, fruits, maple syrup. Enjoy!

Thin pancakes with blackberries

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

Filling:
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!

Millet groats for breakfast

One of my latest hits – millet groats cooked with milk, served with favourite dried fruits, seeds,, hazelnuts, banana, cinnamon… I think I would never get enough. For a breakfast, for a treat. Very nice, unusual though. I recommend also because of health reasons. Millet groats is one of the most nutricious grains.

4 tablespoon of uncooked millet groats
Dried fruits, fav ones (prunes, apricots, etc.)
Favourite seed and nuts (hazelnuts! I like linseeds as well)
Milk, for cooking – exactly double amount as millet
A pinch of sea salt
* Sometimes I serve it with vanilla yougurt or plain one

Cook millet groats with milk. Add a pinch of sea salt. You can also cook it with water, but it won’t be as tasty and delicate as with the milk. It shouldn’t be overcooked, so be careful. Chop dried fruits, add seed or nuts. Combine everything, sprinkle with cinnamon. Enjoy!