More or less we all know how to make pancakes, but a precise ratio of ingredients will be useful for the beginners. We all know how it goes when making batter for pancakes, we add too much flour and the batter gets too thick, then we add milk and it gets too thin and it lasts forever till we get the right thickness, and then we have two litres of unnecessary batter we have to fry.
INGREDIENTS :
400 g of flour
400 ml of milk
400 ml of mineral water
2 eggs
4 spoons of oil
A pinch of salt
ADDITIONAL INGREDIENTS :
Oil for coating a pan (if needed)
PROCEDURE :
1 . Put all the ingredients into a bowl, mix them shortly with a whisker and then mix with a hand blender, so that all the lumps disappear …
2 . if needed coat the pan with a brush …
3 . fry the pancakes in the pre-heated pan from both sides till they get lightly gold …
4 . while frying you can cover the fried pancakes with a clean kitchen cloth, so that the edges do not dry …
NOTES AND ADVICE :
1 . If holes appear on the pancakes during frying, it means that the pan is too hot and that you should lower the heat.
2 . It is necessary to coat the pan with a little oil, the amount depends on your pan.
3 . This recipe is neutral and can be used for salty pancakes, for instance crumbed, filled with mushrooms, minced meat, vegetables etc. … or for sweet ones – for instance with Nutella, sour cherries, vanilla sauce, ice-cream etc. …
4 . If you are using a hand mixer, you can skip the procedure with a whisker.
5 . Do not think that there is a mistake in the recipe – there is 800 ml of fluid and 400 g of flour, everything is correct, so do not add any more flour .
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Spekulatius Cake
A very nice small cake with Christmas taste and looks. Who loves Spekulatius spice, taste and smell of Christmas at their home, they will love this mini cake, as well.
INGREDIENTS FOR BISCUIT :
120 g of flour
70 g of sugar
2 eggs ( room temperature)
100 ml of milk ( room temperature )
1 teaspoon of baking powder
1 ½ teaspoon of Spekulatius spice
A pinch of salt
80 g of margarine for cakes or butter ( room temperature)
FRUIT PART :
300 g of sour cherries ( from the jar)
200 ml sour cherry juice ( from the jar)
1 vanilla pudding
1 package of vanilla sugar
2 teaspoons of sugar
2 g of cinnamon
50 g margarine for cakes (or butter)
WHITE CREAM :
250 g of Quark or Topfen ( 20 % )
300 g of cream cheese for cakes (or Philadelphia)
5 leaves of gelatine
70 g of sugar
1 package of vanilla sugar
200 ml of sweet cream
GANACHE :
100 g of white chocolate
30 ml of sweet cream
ADDITIONAL :
10 cornets
green food colouring
coconut flour
thermostable powder sugar
different, small, sugar
decorations
PROCEDURE FOR THE BISCUIT :
1 . put sugar, salt, and margarine in a bowl and mix well to get a white mixture.
Then add eggs – one by one and mix everything well…
2 . add baking powder and Spekulatius spice into the flour and mix well…
3 . add flour and milk in the whipped eggs in turns and mix well…
4 . cover the bottom of the baking tin with parchment paper and coat the edges with margarine…
5 . pour the mixture into a tin with a diameter of 18 cm and put it in the oven, preheated to 180 degrees and bake ca. 20 – 25 minutes…
6 . leave the baked biscuit in the tin for 5 minutes and then take it away from the form…
7 . put the biscuit on a grid and let it cool down completely…
IN THE MEANTIME PREPARE THE FRUIT PART !!!
PROCEDURE FOR THE FRUIT PART :
1 . dissolve the pudding in a little sour cherry juice…
2 . put the cherries, the rest of the juice, sugar, vanilla sugar and cinnamon in a pot and let the mixture boil.
When it boils, add the dissolved pudding and cook shortly till it thickens well…
3 . add the margarine immediately and mix well…
4 . let the filling cool down…
WHEN THE BISCUIT AND THE FRUIT FILLING HAVE COOLED DOWN, YOU CAN START PREPARING THE WHITE CREAM !!!
PROCEDURE FOR THE WHITE CREAM :
1 . soak the gelatine in the cold water…
2 . put Quark, cream cheese for cakes, sugar and vanilla sugar in a bowl and mix well…
3 . dissolve the gelatine in the microwave or in a pot on the cooker…
4 . add a spoon or two of cream into the dissolved gelatine and mix well…
5 . now add the gelatine into the cream and mix well…
6 . while mixing, add sweet cream in a thin stream and mix well ( be careful not to mix the cream too much)…
CAKE PREPARATION :
1 . lay the biscuit on a plate for serving cakes…
2 . put a ring with a diameter of 20 cm around the biscuit…
3 . put half of the white cream on the biscuit…
4 . put the red sour cherry filling on the white cream, but leave a space of ca. 1 cm from the edge free ( SEE THE VIDEO )…
5 . put the rest of the white cream softly on the red filling and then spread and even the cream carefully…
6 . put the cake into the fridge overnight…
DECORATION :
1 . boil the sweet cream and pour it over the finely chopped chocolate. Cover the Ganache with a saucer for ca. 5 minutes. Mix Ganache well, so that there are no lumps…
2 . shorten the cornets to different sizes with a kitchen scalpel…
3 . add green colouring to the ganache and mix…
4 . coat the cornets with ganache, sprinkle some of them with coconut flour and some with pearls or stars…
5 . put the decorated cornets into the fridge to let the ganache thicken…
6 . before serving the cake line the pine tree cornets on the cake and sprinkle the thermostable sugar between the pine trees to make it look like snow…
NOTES AND ADVICE :
1 . Instead of Ganache, you can just melt white chocolate on the steam.
2 . If you do not have thermostable powder sugar, do not, in any case, use ordinary powder sugar, because it will soon start melting on the cake and it will look like you have sprinkled the cake with water.
3 . Instead of thermostable sugar, you can use coconut flour to look like snow on the cake.
4 . If you want to, you can even the cooled biscuit with a knife and then coat it with the creams.
5 . Decorate the cake before serving.
6 . Cool Ganache or melted chocolate to ca. 29 degrees, so that the decorations do not pour down the cornets from the chocolate.
7 . Instead of cream cheese for cakes, you can use a milk spread.
8 . If Ganache has not melted enough, put it into the microwave shortly.
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Christmas Cookies (Christmas Stollen – cookies)
Christmas bread, Christmas stollen, Christmas cake – wherever I look, I see another name and I do not know how to translate this name exactly. For me it is Weihnachtsstollen and though it is hard to translate, but you know what I mean. Christmas stollen is normally bread-shaped, fragrant, sweet and very aromatic. This time I have prepared Christmas stollen for you in a slightly different form, like cookies that disappear in two bites.
INGREDIENTS FOR THE DOUGH :
450 g of flour
125 ml of milk
2 packages of vanilla sugar
200 g of margarine for cakes or butter ( room temperature )
2 g of salt
1 package of fresh yeast ( 40 g )
50 g of sugar
1 teaspoon of Amaretto ( you can use alcohol-free Amaretto, too )
150 g of almonds ( finely chopped )
75 g cranberry ( soaked in milk for a few hours )
75 g of raisins ( soaked in milk for a few hours )
200 g of candied fruit ( finely chopped )
Peel of one lemon
Peel of one orange
A squeeze of half lemon
ADDITIONAL INGREDIENTS :
200 g of margarine for cakes or butter ( melted )
Powder sugar ( for sprinkling cookies )
PROCEDURE :
1 . dissolve 1-2 spoons of sugar with yeast in warm milk, leave aside to let the yeast activate…
2 . drain the raisins and cranberries in a sieve and then drain them well with your hands…
3 . when the yeast has activated, add all the dough ingredients into the flour…
4 . make the dough which is slightly sticky ( do not add any more flour )…
5 . oil the worktop and form the dough into a ball…
6 . oil the bowl with a little oil, just enough to avoid sticking of the dough to the bowl and leave the dough at a warm place to double its size…
7 . cover a big baking tray with parchment paper…
8 . put the dough on the parchment paper with two spoons or with a mini ice-cream spoon …
9 . leave a little space between the cookies so that they do not get together during baking…
10 . the cookies go into an oven pre-heated at 175 degrees for ca . 13 – 16 minutes, depending on the oven…
11 . cookies are ready when they get lightly golden colour …
12 . soak each cookie in the melted margarine and put them all on a grid to drain the rest of the fat and then sprinkle them with powder sugar abundantly…
13 . leave the cookies to cool down completely…
NOTE AND ADVICE :
1 . Instead of powder sugar, you can use thermostable sugar that does not melt on the cookies and it is less sweet than ordinary powder sugar.
2 . Make sure that the cookies are approximately equal in size, so they can be equally baked.
3 . It is obligatory to soak raisins and cranberries in milk for a few hours, so that they do not burn during baking.
4 . Put the cookies in a cookie box and leave them for a couple of days so that all the ingredients get together.
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Mini fritters
Cod fritters are very well known to everybody, we eat them with a good treat or for breakfast.
It is very important that uštipci are not so thin as American pancakes and that they are not tough.
These uštipci are soft and light. Uštipci should have a white lining like doughnuts.
INGREDIENTS :
3 eggs
600 g of flour
1 package of baking powder
8 g of salt (a teaspoonful of salt)
450 g of stiff yoghurt
Oil ( for frying )
PREPARATION :
1 . Put all the ingredients except oil into a bowl and mix everything well so that lumps disappear…
2 . put the dough with a spoon or a mini spoon for ice-cream into the hot oil ( SEE THE VIDEO ) …
3 . fry the uštipci on medium heat from both sides …
4 . place the fried uštipci on the paper towel to collect the oil …
NOTES AND ADVICE :
1 . The oil is heated on the medium temperature on which the uštipci will be fried.
2 . If the oil is not heated enough, the uštipci will not grow and they will be tough.
3 . When putting the uštipci in the oil with a spoon, do not even them, just put them on a heap with a spoon.
4 . It is best to eat them hot or warm.
5 . If there are any uštipci left, put them in a suitable dish so that they do not have air.
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