American Pancakes

The tastiest I've ever eaten

Ingredients :

150 g    Flour

300 ml  Milk mixed with natural yoghurt

2 tbsp   Sugar

1 pack  Baking soda

3       Ei (s)

1 pinch   Salt

Olive oil

Maple syrup

Preparation

Working time: about 20 min / Difficulty: easy / Condensing p. 

Beat the eggs to a beautiful bright foam mass.

Milk and yoghurt mix, I take about 200 ml of yogurt, the rest milk. You can also take more or less yogurt, depending on what you just did there. This makes the pancakes so beautiful thick and juicy!

Place the flour, baking powder, milk mixture, salt and sugar gradually to the eggs and continue stirring always beautiful. Possibly. Add a little milk if the batter is too thick. But he should be okay thick.

Heat the pan on medium heat, giving each about a teaspoon of olive oil into it and in turn the whole dough to bake pancakes. Important! Use very little oil and slow, so not too hot fry over medium heat.

Taste great with maple syrup, sugar beet syrup or fruit and cheese. 

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Cinnamon Rolls with Cream Cheese Frosting

Delicious cinnamon rolls, for example with cream cheese frosting

Ingredients:
For the dough:
200 ml     Milk
50 g     Butter
500 g     Flour
1/2 tsp     Salt
70 g     Sugar
1     Ei (s)
1 pack     Yeast
    For the filling:
50 g     Butter, softened
130 g     Sugar, brown
2 tsp     Cinnamon
    For the icing:
100 g     Cream cheese
30 g     Butter
100 g     Sifted powdered sugar,
4 drops     Vanilla flavor

Preparation

Working time: about 30 min /  30 min Rest time: 1 hr 30 mins / Difficulty: easy / Condensing p.

Heat the milk and butter just until butter is melted. Give first 450g flour, salt, sugar and egg in a bowl. Press a hollow in the flour and crumble the yeast into it. The me pour and knead from the tray outward to form a smooth dough. If the dough is too sticky, gradually add just enough flour until it can be processed. Cover and let go for 1 hour in a warm place.

Rectangular roll out the dough and brush with butter. Mix sugar and cinnamon and sprinkle over it, leaving no margin. Roll up from the long side and cut into 2-3 cm thick slices. With the cut side down in a greased form (eg a casserole dish) and allow it to go another 30 minutes covered.

Mix all the ingredients for the glaze. If it seems a little too plump, add a little milk - but they should by no means be too runny. Of course you can at will use a normal glaze of powdered sugar and milk to prepare, but this one gives the recipe an extra kick.

Bake the rolls at 180 ° C for about 15-20. Distribute and serve the glaze on the warm rolls.

For me personally they taste best still warm, but they can also eat cold.

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