Best weekend ever
- pancakes with maple syrup, raspberry or blackcurrant coulis, or whipped cream
1-Recipe for Pancakes
Ingredients for about 8-10 pancakes
- 120g of flour
- 25g of sugar
- 10g of baking powder
- 3g of salt
- 240ml of milk
- 1 egg
- 30g of melted butter
- optional, vanilla extract, blueberries,chocolate chips, etc depending on your choices
Instructions
- In a large bowl, whisk together the flour , sugar , baking powder , and salt . In another bowl, whisk together the milk , egg, and melted butter . If you're adding vanilla extract or other flavorings, mix them in now.Pour the wet ingredients into the dry ingredients. Stir gently until just combined. It's okay if there are a few lumps; over-mixing can make the pancakes tough
- Heat a large skillet or griddle over medium heat. Add a small amount of butter to coat the surface.For each pancake, pour about 60-70 grams of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancake and cook until golden brown on the other side, about 1-2 minutes more.Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, adding more butter to the pan as needed.
2-Maple syrup
Recipe
Ingredients
- 240g of water
- 200g of sugar
- 5g of maple extract
Instructions
- In a small saucepan, mix together the water (240g) and granulated sugar (200g).
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Place the saucepan over medium heat and stir until the sugar has completely dissolved.Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 10-15 minutes, stirring occasionally. The syrup will thicken slightly.Remove the saucepan from the heat.
- Add maple extract, Stir in the maple extract (5g). Start with the recommended amount and adjust to taste if you prefer a stronger maple flavor.Let the syrup cool slightly before serving. It will thicken a bit more as it cools
- Pour the maple-flavored syrup over pancakes
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3-Raspberry coulis
- Recipe
- Ingredients
- 250g of fresh raspberries[ frozen can also do]
- 50g of granulated sugar
- 1 tablespoon of fresh lemon juice
- Instructions
- If using fresh raspberries, rinse them gently under cold water and pat dry with a paper towel.In a small saucepan, combine the raspberries and sugar.Place the saucepan over medium heat and stir gently until the raspberries start to break down and release their juices, and the sugar is dissolved. This usually takes about 5-7 minutes.Reduce the heat to low and let the mixture simmer for another 5-10 minutes, stirring occasionally, until the raspberries are completely softened and the sauce has thickened slightly
- If you prefer a smoother coulis, you can blend the mixture using an immersion blender or transfer it to a blender. Be cautious as the mixture will be hot. Blend until smooth.For an even smoother texture, you can strain the coulis through a fine mesh sieve to remove the raspberry seeds. Use the back of a spoon to press the mixture through the sieve.
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Add Lemon Juice: Stir in the fresh lemon juice to brighten the flavors. Adjust the amount according to your taste preference.Let the coulis cool to room temperature. It will thicken slightly as it cools.Use immediately or store in a sealed container in the refrigerator for up to a week.
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Blackcurrant coulis
- Recipe
- Ingredients
- 250g of fresh blackcurrants[frozen can go]
- 50g of sugar
- 1 tablespoon of fresh lemon juice
- Instructions
- If using fresh blackcurrants, rinse them gently under cold water and remove any stems.In a small saucepan, combine the blackcurrants and sugar. Place the saucepan over medium heat and stir gently until the blackcurrants start to break down and release their juices, and the sugar is dissolved. This usually takes about 5-7 minutesReduce the heat to low and let the mixture simmer for another 5-10 minutes, stirring occasionally, until the blackcurrants are completely softened and the sauce has thickened slightly.
- If you prefer a smoother coulis, you can blend the mixture using an immersion blender or transfer it to a blender. Be cautious as the mixture will be hot. Blend until smooth.For a smoother texture and to remove the seeds, strain the coulis through a fine mesh sieve into a bowl. Use the back of a spoon to press the mixture through the sieve.
- Add Lemon Juice: Stir in the fresh lemon juice to enhance the flavors and balance the sweetness. Adjust the amount according to your taste preference. Let the coulis cool to room temperature. It will thicken slightly as it cools.Use immediately or store in a sealed container in the refrigerator for up to a week. Serve the blackcurrant coulis drizzled over desserts.
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Whipped cream
- Recipe
- Ingredients
- 240ml of coid heavy cream [at least 36 percent fat content for best results]
- 25g of powdered sugar
- 5ml of vanilla extract
- Instructions
- Before you begin, it’s helpful to chill the bowl and beaters or whisk attachment of your mixer in the refrigerator for about 15-30 minutes. This helps the cream whip faster and to a better consistency.
- Pour the cold heavy cream into the chilled bowl.
- Using a handheld mixer, stand mixer with a whisk attachment, or a whisk if you prefer to whip by hand, begin beating the cream on medium-high speed.
- As the cream thickens, you’ll notice soft peaks forming after a few minutes. Soft peaks are when the cream holds its shape but the tips curl over when the beaters are lifted.
- At this point, add the powdered sugar and vanilla extract (if using). These add sweetness and flavor to the whipped cream.
- Continue beating until stiff peaks form. Stiff peaks are when the cream holds its shape and the peaks stand upright without curling over.
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Serve: Use immediately or refrigerate until ready to use. Whipped cream is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours.
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astalavistaTips:
- Be careful not to overwhip the cream, as it can turn into butter. If you notice the texture becoming grainy or separating, you've gone too far.
- Customize your whipped cream by adjusting the sweetness with powdered sugar and adding flavorings like vanilla extract or other extracts (e.g., almond extract).
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Thanks for reading,Good appetite and wish you a nice weekend
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