American pancakes with lemon and poppy seed
Almost every morning we eat a very healthy breakfast or a bowl of oatmeal or a bowl of yogurt with homemade granola or yogurt with fruit. But sometimes, you need to pamper yourself. Often we go to American pancakes, a real favorite with us! There’s also been a recipe for fluffy American pancakes on the blog. This time, I decided to do something else. My favorite muffins make is the lemon poppy seed, or lemon poppy seed (after chocolate of course, but it’s obvious ;-)). I decided to return lemon poppy seed coming into the pancakes and that was a good move. What you get are pancakes which are delicious fresh, perfect for spring and summer so. Poppy gives a nice crunch. You can buy oatmeal or make your own grinding oatmeal. Personally, I find it best to serve the pancakes with lemon curd. That makes it all off! They can of course just as food or with a dash of maple syrup.
- 270 grams of oatmeal
- 1 1/2 teaspoons baking powder
- 4 tablespoons melted butter
- 260ml semi-skimmed milk
- 2 eggs
- 2 1/2 tbsp granulated sugar
- 1/8 tsp salt
- juice of 1 lemon
- 4 tablespoons poppy seeds
- blender or whisk
- frying pan
- Beat the eggs until they are slightly foamy.
- Add the milk and butter, together with the lemon peel.
- Then mix the flour, sugar, salt and baking powder through it.
- Finally, you add lemon juice and poppy seeds. Mix again very well.
- Put the skillet over medium heat and melt some butter.
- With a spoon scoop you a little of the batter here. In a normal frying pan, three pancakes at a time baking.
- Turn around when they start to bubble or if they are brown on one side. Repeat until your batter is finished and you have American pancakes that are nicely browned on both sides.
This blueberry sauce is super fast to make and divinely tasty; in a dessert bowl of yogurt or cream pie.
Put the blueberries, sugar, vanilla sugar and half of the 800 ml of water in a pan. Bring to a boil, then add remaining water (400 ml so) and remove the pan from the heat. Knock loose the starch in 100ml of cold water and add to the blueberry sauce (which is on the fire). Stir constantly until it becomes a nice thick sauce. Let cool before using the sauce.
Bacon is a piece of meat that is cut out of the sides, the back or the belly of a pig and then conserved. Usually, this is done by the meat to salts and to dry, but it can also be smoked. Bacon is a very fatty and salty type of meat, but it is very rich in flavor. It is delicious on bread, with pastas, in salads or as a snack.
Baked Denver omelet
This traditional American dish originated in Colorado and Utah. Originally,it is a thick fish sandwich, which was put to hard working people. The omelets on the bread was generously stuffed with ham, onion and green pepper. Modern cooks do anything and everything by this omelet, but according to the traditional recipe he’s the best. Add a dash of ketchup, or give it sour cream or salsa with.
- Fry the diced bacon over medium heat in 5 minutes until crisp in a skillet. Take them with a slotted spoon and drain on kitchen paper.
- Remove the shortening, 1 tablespoon after, from the pan.
- Put the pieces of onion and pepper to the pan and braise for 5 minutes on low heat. Put them in a bowl and add the pieces of bacon and ham.
- Beat in another bowl the eggs with the milk. Add salt and pepper and stir in the chives.
- Stir the bacon-ham-onion-pepper mixture.
- Melt the butter over medium heat in a skillet. Add the egg mixture and let it solidify for 10 seconds; stir not. Work then with a fork solidified edges to the middle and let it leak liquid egg. Leave the mixture in a minute until done; spread the filling evenly. Put a lid on the pan and cook the omelette a little minute.
- Slide the omelet onto a plate and hit him twice.
- Serve with sour cream, ketchup or salsa.