And yes! I think our stomachs need a rest too!
We had one at home. Who says people in the house said food in quantity, and for their last breakfast in my lands in Quebec, I wanted to do a brunch sweet ... Here
my choice in the morning ...
We had one at home. Who says people in the house said food in quantity, and for their last breakfast in my lands in Quebec, I wanted to do a brunch sweet ... Here
my choice in the morning ...
The buttermilk pancakes with Camille
For 12 Pancakes.
380ml flour 40g sugar
1 and 1 / 2 c. teaspoon baking powder (powder baking)
1 / 2 c. teaspoon baking food
1 / 4 c. tsp salt 40g butter, melted
380ml buttermilk 2 eggs, lightly beaten
In a bowl, mix flour, sugar, baking powder, baking soda and salt. In a second bowl, whisk buttermilk (temperate), melted butter and eggs. Pour this mixture over dry ingredients and beat with a whisk until the flour is just incorporated.
Let stand for 15 to 30 minutes.
Heat a large skillet over medium heat. Generously butter or oil (especially at the beginning). Y
place 2 or 3 small mounds of dough (with 2 tablespoons each) and cook for 2 minutes. Back when small bubbles begin to form on the surface of the pancakes. Allow to brown the second side and serve the pancakes without waiting (usually) topped with warmed maple syrup.
380ml flour 40g sugar
1 and 1 / 2 c. teaspoon baking powder (powder baking)
1 / 2 c. teaspoon baking food
1 / 4 c. tsp salt 40g butter, melted
380ml buttermilk 2 eggs, lightly beaten
In a bowl, mix flour, sugar, baking powder, baking soda and salt. In a second bowl, whisk buttermilk (temperate), melted butter and eggs. Pour this mixture over dry ingredients and beat with a whisk until the flour is just incorporated.
Let stand for 15 to 30 minutes.
Heat a large skillet over medium heat. Generously butter or oil (especially at the beginning). Y
place 2 or 3 small mounds of dough (with 2 tablespoons each) and cook for 2 minutes. Back when small bubbles begin to form on the surface of the pancakes. Allow to brown the second side and serve the pancakes without waiting (usually) topped with warmed maple syrup.
The cake nature "Sophie"
3 eggs 170g caster sugar
160g flour 170g salted butter
1 / 3 tbsp baking powder (about 3.6 g baking powder)
Preheat oven to 180 ° C (356 ° F).
In a bowl, whisk eggs and sugar until the mixture whitens. Add rain in the flour and yeast.
Meanwhile, melt butter in microwave oven and stir into mixture.
Pour into a greased cake Tefal Proflex 26cm long without the grease. Bake for 40 minutes. Turn out cold.
This cake can be prepared up to two days in advance. Leave at room temperature, wrapped in plastic wrap.
160g flour 170g salted butter
1 / 3 tbsp baking powder (about 3.6 g baking powder)
Preheat oven to 180 ° C (356 ° F).
In a bowl, whisk eggs and sugar until the mixture whitens. Add rain in the flour and yeast.
Meanwhile, melt butter in microwave oven and stir into mixture.
Pour into a greased cake Tefal Proflex 26cm long without the grease. Bake for 40 minutes. Turn out cold.
This cake can be prepared up to two days in advance. Leave at room temperature, wrapped in plastic wrap.
And finally, muffins Berry Summer
Makes about 12 muffins.
350g flour 350g sugar
a pinch of salt 3 tablespoons
teaspoon baking powder 1 tsp
teaspoon baking soda 1 egg food
80 g butter, melted
350ml milk 1 tablespoon butter
teaspoon vanilla powder
250g summer fruits (frozen for me)
Preheat oven to 180 ° C (356 ° F).
Place flour, sugar, baking powder, salt, baking soda and sugar in a bowl.
Make a well in center and add egg, buttermilk, melted butter and mix until all dry ingredients are completely incorporated. Add
finally berries and stir gently.
Put the mixture into paper muffin trays and bake for 15-20 minutes or until a toothpick inserted in center comes out clean.
Three quick and easy recipes, and I give a badge of excellence for muffins and pancakes!
(Source: Cake in the city, Buffets Sophie by Sophie Dudemaine, Nespresso Magazine.)
350g flour 350g sugar
a pinch of salt 3 tablespoons
teaspoon baking powder 1 tsp
teaspoon baking soda 1 egg food
80 g butter, melted
350ml milk 1 tablespoon butter
teaspoon vanilla powder
250g summer fruits (frozen for me)
Preheat oven to 180 ° C (356 ° F).
Place flour, sugar, baking powder, salt, baking soda and sugar in a bowl.
Make a well in center and add egg, buttermilk, melted butter and mix until all dry ingredients are completely incorporated. Add
finally berries and stir gently.
Put the mixture into paper muffin trays and bake for 15-20 minutes or until a toothpick inserted in center comes out clean.
Three quick and easy recipes, and I give a badge of excellence for muffins and pancakes!
(Source: Cake in the city, Buffets Sophie by Sophie Dudemaine, Nespresso Magazine.)
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