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Mini pancakes (baked or pan) Very quick recipe Tavolartegusto – Gordon Ramsay’s version

THE Mini Pancakes I am breakfast sweetsbrunch and snack delicious And delicious! The version small format of the great American classic! They are prepared with a few simple ingredients: milk, eggs, sugar and are formed with 1 teaspoon . They can be cooked either in the pan That baked all together! This is why I am very fast And ready to enjoy in 20 minutes! Excellent naturally, from serve on the plate with Maple syruphoney, fresh fruit, chocolate. Or from fill with Nutella or jam to create delicious turrets! In short, they will be there joy for the palate of the children and gods adults .
For the realization I relied on my super tested base successfully redone all over the web; but even faster! Why the egg whites are not whipped mix all the ingredients together with a whisk and the cooking time and your mini pancakes soft and exquisite They’re already on the table! With the same method you can also make mini pancakes without eggs or chocolate or for fitness lovers a protein version! Try them let me know if they are not absolutely amazing!

Discover also:

Nutella Pancakes (delicious with a creamy center thanks to the trick!)

Mini pancake recipe

PREPARATION TIMES

Preparation	Cooking	Total
5 minutes	15 minutes	20 minutes


Bass	American	202 Kcal

Ingredients

Quantity for approximately 80 pieces
200 g of flour 250 g of milk 2 eggs 30 g of sugar (granulated or cane) 30 g of seed oil (or 30 g of melted butter) 10 g of baking powder + 1/2 teaspoon of bicarbonate (or 1 whole sachet of baking powder) 1 teaspoon of vinegar 1 pinch of salt a little butter for cooking To accompany 3 – 4 tablespoons of maple syrup (or warm acacia honey) 3 tablespoons of blueberries

Quantity for approximately 80 pieces

200 g of flour

250 g of milk

2 eggs

30 g of sugar (granulated or cane)

30 g of seed oil (or 30 g of melted butter)

10 g of baking powder + 1/2 teaspoon of bicarbonate (or 1 whole sachet of baking powder)

1 teaspoon of vinegar

1 pinch of salt

a little butter for cooking

To accompany

3 – 4 tablespoons of maple syrup (or warm acacia honey)

3 tablespoons of blueberries

Tools

Method

How to make mini pancakes

First of all, mix flour, yeast, salt and sugar all together with a hand whisk

Then add the milk little by little, always mixing with a whisk by hand, you will see that if you proceed slowly no lumps will form, always add little by little, mixing the vinegar, oil and whole eggs, until you obtain a batter. smooth.

In the meantime, heat a non-stick pan and grease it with butter but with a soaked handkerchief, cleaning off any excess.

Finally, when it is nice and hot, take the dough with a teaspoon and add it to a large non-stick pan, forming the mini pancakes of the size of 2.5 cm not bigger, because they widen a little:

how to make mini pancakes - Recipe by Tavolartegusto

Fill the entire pan in this way, placing them 2 cm apart each

At this point leave on medium heat. count about 30 seconds, when the typical bubbles will begin to form on the surface and detach from the pan. Then flip the mini pancakes with a spatula and voilà!

2/3 pans will be enough

Here we are ready Mini Pancakes!

mini pancake recipe tablertegusto - Recipe by Tavolartegusto

Baked mini pancakes

If you don’t want to use the pan you can make them directly on a baking tray, it’s important that it is non-stick. The method is the same.

First of all, grease with a handkerchief greased with butter, add teaspoons of your small pancakes at a distance and cook in a static oven already hot at 180 for 2 minutes in the lower part of the oven in contact, then turn with a spatula and cook also from the other side!

Be careful that the times could vary from oven to oven and also based on the size, so my advice is to always check the situation after 1 minute

How to serve Mini Pancakes

In this case I simply served with fresh blueberries And Maple syrup.

You can accompany your mini pancakes with fresh fruit of any kind or chopped dried fruit ,. or pieces of peaches in syrup!

For those with a sweet tooth you can opt for a handful of drops fondants or instead of maple syrup a chocolate frosting!

If you instead want to make turrets or mini stuffed pancakes then I advise you jams to taste : Strawberries and figs are my favorites together with apricot jam. But even homemade Nutella or pistachio spread are amazing or even cream recipes of your choice!

storage

You can store them for 3 days in a plastic food bag, I recommend in the fridge. You can heat them either in a pan for a few seconds or in the microwave, they come back as freshly made!

Capunet fridge emptyer – Yet another cooking blog – Gordon Ramsay’s version

These capunet fridge emptyer they are the anti-waste version of the traditional Piedmontese recipe. A clever and tasty second course of meat.

In reality this recipe from Savoy cuisine was born precisely in times of crisis and has its roots in the history of this region. From the dialect “little capons”, capunet are small cabbage rolls, prepared with leftover meat from the day before.

This anti-waste recipe varies depending on the area or family tradition, in particular in the composition of the filling, with different minced meat, stale bread, more or less cheese.

Here you can find the recipe closest to the official onewhile in this article I want to offer you a truly fridge-emptying version of capunet, suggesting ingredients that we all have at home, always on the verge of expiring, or in quantities so small that they cannot be used in a real recipe and therefore destined to be forgotten.

For example, cooked meat, roast ends, leftover rotisserie chicken, cooked ham or other cold cuts. Even stale bread is the protagonist, a precious ally of the anti-waste kitchen. Finally the cheeses, leftover pieces in their paper wrappings and abandoned in some tray in the fridge. I’m sure this situation is familiar to you, right?

The video recipe for my fridge emptying capunet

If you want step-by-step visual support for this recipe, I invite you on my Instagram channel @lennesimoblog to see the full video recipe.

Fried cream: the perfect recipe to make at home! – Gordon Ramsay’s version

There Fried cream it’s a sweet or appetizers: from the golden crust on the outside And soft heart inside; that has origin in the Kitchen Marche, listen And Venetian; much loved in starred restaurants as in homes of all Italians. It’s actually made custard harden in a panThen cut into squaresbreaded in bread crumbs and finally fried. When where does he hire the typical appearance in Cremini ; morsels of cream from the heavenly consistency : Yes they literally melt in your mouth!

Like any traditional recipe, there are different ones regional variations. After various experiments, I share mine with you Perfect recipe of the fried cream to do at homein a few moves ; with detailed tricks And step by step photo for a result amazing! With a crispy shell on the outside And creamy inside! For the base you will need them few minutes between preparation and cooking. But be careful, you can also prepare it with leftover cream! The procedure is identical. I recommend you respect cooling times, very important so that you can cut the cubes. The Secret to speed up is to put everything in freezer . Once cooked the fried cream has a taste to halfway between dessert And the salty . For this reason you can decide whether to serve it as aperitif Together to cured meats, olives and cheesesas the Marche and Ascolan tradition . Or whether to propose your fried cream like sweet how to use in Veneto; with a dusting of icing sugarparticularly in the period of Carnival together with Chiacchiere, Crostoli, Fritole and Frittelle!

Fried cream recipe

PREPARATION TIMES

Preparation	Cooking	Total
25 minutes	15 minutes	45 minutes


Bass	Italian	81 Kcal

Ingredients

Quantity for approximately 30 pieces – 1 22 x 22 cm baking tray at least 2 cm high
For the cream: 500 g of milk 3 egg yolks 100 g of sugar 30 g of ’00 flour 30 g of potato starch 1 tablespoon vanilla extract or vanillin or lemon peel For the breading: 2 eggs bread crumbs peanut oil for frying

Quantity for approximately 30 pieces – 1 22 x 22 cm baking tray at least 2 cm high

For the cream:

500 g of milk

3 egg yolks

100 g of sugar

30 g of ’00 flour

30 g of potato starch

1 tablespoon vanilla extract or vanillin or lemon peel

For the breading:

2 eggs

bread crumbs

peanut oil for frying

Method

How to make fried cream

First of all, whip the egg yolks with the sugar and vanilla with an electric whisk for 3 minutes until you obtain a very swollen and frothy mixture.

Then add starch and flour while continuing to whisk. The mixture must be velvety. Separately, heat the milk with vanilla and double-cut peel of the citrus fruits. When it comes to the boil, remove the peels and pour over the whipped eggs.

Lower the heat slightly. Only when the milk pierces the eggs, quickly stir the cream so that it hardens and at the same time turn off the heat, continuing to stir. This way no lumps will form! The dough must be dense and full-bodied.

If you want to see the process step by step, look at the article: CUSTARD CREAM

Finally, immediately pour the cream into a 22 x 22 pan previously lined with cling film and level it well.

Bear in mind that the fried cream must have a thickness of 2 cm:

how to make fried cream - Recipe by Tavolartegusto

Finally cover with cling film and leave to cool to room temperature.

To speed up preparation, place the pan in the freezer for 20 minutes once it is no longer too hot.

When the mixture is solid, the consistency should be firm like polenta.

Only then can you cut your fried cream into squares 3 x 3 cm about .

Then dip each square in the beaten egg and finally in the breadcrumbs on all sides:

cut and fry the fried cream - Recipe by Tavolartegusto

Grease-free fried cream: Tricks and Secrets

First of all, use a high-sided saucepan filled with peanut oil. bring it to boiling temperature.

Then immerse just one piece. If the oil is at the right temperature, your fried cream should rise to the surface and fill with bubbles, but be careful not to burn or become too colourful, it should gradually brown. at this point you can immerse another few pieces at a time. keep them for 1 minute on each side and then drain them on kitchen paper without crushing.

If when you immerse your piece it browns too much, remove the saucepan from the heat and lower the heat.

On the contrary, if the piece of cream sinks to the bottom it means that the oil is still too cold, at that point raise the temperature and do not add other pieces until it rises and fills with bubbles. In this case, I advise you not to serve it, because unfortunately it will have filled with oil.

The fried cream without grease is the one that immediately rises to the surface and gradually colors.

Fry all the pieces in this way.

Here’s yours ready Fried cream :

fried cream recipe - Recipe by Tavolartegusto

In this case I chose to sprinkle with icing sugar, but you can easily leave it out if you serve it as an appetizer!

storage

I advise you not to keep it already fried. However, you can keep the cream to be fried in the pan in the fridge for 2 days or in the freezer.

If you like these morsels, also check out my entire collection of Carnival Sweets