How to make pancake? See 4 options to test today

Pancakes are always a good option for those who want something tasty but without a lot of work in the kitchen, especially when we are in a hurry. In fact, pancakes are fantastic for reuse some leftovers who are in the fridge and you don’t know what to do!

However, when it comes to delicacy, even if it is simple many people in doubt about how to prepare and end up making a mistake in the preparation of the pasta, leaving the Fragile pancake or half “Borrachuda”. In fact, there is not very secret for your pasta to go out perfectly, but some suggestions can help you preparation.

So take a look at the suggestions from the guidance of the kitchen that will save you when you prepare the pancakes!

Tips on how to make pancake without making a mistake:

It doesn’t matter how simple the recipe is, mastering some tricks makes the difference when preparing the pancake. Take a look at some of them below:

• Dose well the quantity of mass that will put in the pan. A lot of pasta can make pancake dense and little can make it break easily. The ideal is gradually putting the dough and diffusion and turn the pan slightly;
• Use medium heat: This is because, if placed over high heat, the pancake can burn quickly;
• Place the oil on the bottom of the pan: 1 tablespoon is enough so that the clothes of the pancake does not stick to the bottom. Do it every time you realize that the bottom of the pan is dry.

Now that you have the necessary advice, it’s time to choose your favorite recipe and shake the kitchen. Take a look at 4 options of divine pancakes that will make all the mouths open!

Rocket pancake with dried tomatoes

Time: 40 minutes

Performance: 12 units

Difficulty: Easy

Ingredients:

• 2 eggs
• 1 cube of chicken broth
• 4 tablespoons of oil
• 2 cups of wheat flour
• Gets up to taste
• Oil fat
• Grated nut and parsley to decorate

Filling

• 2 chopped rocket packages
• 1 cup of chopped tomatoes
• 1 and 1/2 cup (tea) of chopped buffalo mozzarella
• Salt and olive oil to taste

Sauce

• 1 cup of creamy curd
• 1 cup of sour cream
• Salt and black pepper to taste

Preparation:

1. Beat the ingredients of the pasta in a blender until it was homogenized.
2. In a medium non -stick pan, greased over medium heat, enlarge 1 cup (coffee) of pasta and wheel to cover the entire bottom.
3. As soon as you are constant and start to brown, turn and brown on the other side.
4. Repeat the procedure until the end of the dough. Reserve.
5. For the filling, in a bowl, mix the rocket, the dried tomato and the mozzarella.
6. Season with salt and olive oil.
7. Divide the filling between the masses and wrap like a shot.
8. Arrange the pancakes on one plate, one above the other, and season with the mixed sauce ingredients.
9. Serve decorated with nutmeg and parsley.

Simple ground beef pancake

Time: 1h

Performance: 5 portions

Difficulty: easy

Ingredients:

• 2 and 1/2 cups of milk
• 1 and 1/2 cup of wheat flour
• 2 eggs
• Gets up to taste
• Burro fat
• 1/2 cup of sour cream
• 2 cups of tomato sauce
• 1/2 cup (tea) grated Parmesan
• Basil leaves to decorate

Filling

• 3 tablespoons of oil
• 1 chopped onion
• 2 wedges of chopped garlic
• 1 chopped tomato
• 3 cups of minced meat
• 2 chopped boiled eggs
• 3 tablespoons of chopped green olives
• Salt, black pepper and chopped parsley to taste

Preparation:

1. For the filling, heat the oil in a pan over medium heat and brown the onion and garlic for 3 minutes.
2. Add the tomatoes and brown for 2 minutes.
3. Add the meat and brown for 5 minutes or until the water dries.
4. Add the olives, the eggs and the season with salt, pepper and parsley.
5. Leave to cool.
6. In a blender, beat the milk, eggs, flour and salt until they have been homogenized.
7. Pour a small shell of the dough into a non -stick pan greased over medium heat, rotate to spread and fry until golden brown.
8. Repeat the procedure with the remaining mass.
9. Divide the filling between the pasta and wrap like rolls.
10. Arrange the pancakes in a medium refractory and cover with the tomato sauce mixed with the cream and salt.
11. Sprinkle with Parmesan and cook, preheated, for 10 minutes or until gratin.
12. Remove and serve decorated with basil.

Chicken and bacon pancake

Time: 1h30

Performance: 8 portions

Difficulty: easy

Ingredients:

• 3 cups of milk
• 2 tablespoons of butter
• 3 eggs
• 1 and 1/2 cup of wheat flour
• 4 tablespoons of corn starch
• 1 spoon (coffee) of chemical powder
• Gets up to taste
• Margarine to gain weight
• 1 can of tomato sauce
• 100 g of grated Parmesan

Filling

• 2 tablespoons of oil
• 3 cups of boiled and grated chicken
• 1 Puffy powder dressing bag
• 1/2 cup (tea) green green
• Gets up to taste
• 2 cups of Cagliata Catupiry®

Preparation:

1. For the pasta, beat the milk, butter, egg, wheat flour, corn starch, baking powder and salt until smooth.
2. Heat a non -stick pan, spread a small shell of pasta and fry on both sides until golden brown and finish the dough. Reserve.
3. For the filling, heat a pan with the oil, over medium heat and fry the bacon until golden brown.
4. Add chicken, spices and green smell and brown for 3 minutes.
5. Season with salt, add Catupiry®, stir and turn off the fire.
6. Put parts of the filling on the pancakes, roll like a roll and place it in an average refractory, one side with each other.
7. Cover with tomato sauce, sprinkle with Parmesan and cook, preheated, for 10 minutes.

Palm and ham pancake

Time: 1h20

Performance: 8 portions

Difficulty: easy

Ingredients:

• 2 eggs
• 1 cup of milk
• 1 tablespoon of oil
• 2 tablespoons of grated Parmesan to be sprinkled
• 1 cup of wheat flour
• Gets up to taste
• 1 cup of mozzarella to sprinkle

Filling

• 2 tablespoons of butter
• 1 chopped onion
• 1 chopped seeds without chopped tomatoes
• 1 cup of ham cubes
• 300 g of chopped palm
• 1/2 cup (tea) of green olives in slices
• 1 cup of Cagliata Catupiry®
• Salt, black pepper and chopped parsley to taste

Sauce

• 2 tablespoons of olive oil
• 1 chopped onion
• 2 wedges of chopped garlic
• 10 leather -free and chopped tomatoes
• 1/2 cup of water
• 1 bay leaf
• 1 cube of meat broth
• Salt and black pepper to taste

Preparation:

1. Beat all the ingredients of the dough in a blender until smooth.
2. Heat a pan over medium heat and spread 1 cup of mixture.
3. Wheel to fill the entire bottom.
4. Let it brown slightly, turn and brown on the other side.
5. Repeat the procedure with all the pasta to make pancakes.
6. For the filling, in a pan, melt the butter, over medium heat and brown the onion and garlic for 3 minutes.
7. Add the tomato, the ham, the palm and the jump for another 3 minutes.
8. Add the olives, season with salt, pepper, parsley, let it cool and mix catupiry®.
9. Divide the filling between the masses and wrapping.
10. For the sauce, in a pan, heat the olive oil over medium heat and brown the onion and garlic for 3 minutes.
11. Add the tomatoes and brown for 3 minutes.
12. Add water, bay leaf, broth and cook for 10 minutes on low heat.
13. Season with salt, pepper and set aside.
14. In a refractory, spread a little soaking, put the pancakes, cover with the sauce, sprinkle with mozzarella, parmesan and cook, preheated, for 15 minutes or until golden brown.
15. Serve later.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.