The American Pancakes

Step 1:
you may want

350 g flour
1 sugar
three tsp leavening
1 egg
310 cubic centimetre milk
three fusible butter
1 tsp salt
1 bowl
1 ladle
1 whisk
1 spatula
1 tray
one cooking pan

Step 2:
batter

in an exceedingly giant bowl, mix one 1/2 cups (350 g) flour, three tsp leavening, one tbsp white sugar and one tsp salt. Whisk all the dry ingredients along. build a well within the middle of the dry ingredients and pour in one crushed egg, three tbsp fusible butter and one 1/4 cups (300 ml) milk. Whisk till the batter thickens.
Step 3:
Hot Griddle

Add one tbsp butter to a pan over medium heat. Let the butter soften and coat the pan. Scoop 1 / 4 of the batter into the new pan. once it starts to bubble on high, flip the hot cake over and brown for one more minute. take away the hot cake from the pan, add a lot of butter and repeat.
Step 4:
Serve

Dress up the pancakes by adding sliced strawberries, blueberries and a few delicious syrup. relish your breakfast!

1969 Ford Fairlane - Torino Cobra

1969 Ford Fairlane - Torino Cobra

Officially, these are known simply as Cobras, according to period Ford advertising and sales brochures, and more importantly, the dealer winder-sticker. Really though, these are Fairlanes, as the Torino designation was an option package for the Fairlane body-code and was not yet a separate model line in 1969. Sometimes also referred to as the Torino GT or Fairlane Cobra, this naming convention generates some debate in collector circles. This line featured two body styles: the hardtop (aka “formal roof”) and the much more common “sports roof” fastback. The Cobra performance package included as standard the 335 hp 428 Cobra Jet V-8 with a Holly 4bbl. Optional Ram Air didn’t increase horsepower, but it boosted the performance peak to 5,600 rpm. Also included was a locking rear differential, which was exclusive to Ford. Quarter mile times were typically in the 14.5 second range. Exact production figures are difficult to come by, but it is estimated that about 14,000 Cobras were sold in 1969, with the vast majority of them being the fastback version. Naturally, I prefer the rare hardtop (pictured here), which number about 3,000.

Mexican sweetcorn pancake

A healthy breakfast doesn't need to taste boring - add zing to your morning with salsa and sweetcorn pancakes.

Ingredients

For the sweetcorn pancakes

• 100g/3½oz plain flour
• 1 tsp baking powder
• 1 free-range egg
• 150ml/5fl oz whole milk
• salt and freshly ground black pepper
• 1 corn on the cob, kernels only
• 1 tbsp vegetable oil

For the tomato chilli salsa

• 3 tomatoes, skin and seeds removed, chopped
• 6 coriander sprigs, leaves only, chopped
• 1 green chilli, very finely chopped
• pinch sugar
• ¼ small red onion, finely chopped
• 1 lime, juice only
• pinch sea salt
• freshly ground black pepper

For the poached eggs

• 1 tbsp white wine vinegar
• 4 free-range eggs

Preparation method

1. For the sweetcorn pancakes, sieve the flour and baking powder into a mixing bowl, then whisk in the egg and half of the milk to form a thick batter with a consistency slightly thicker than double cream. Add more milk as necessary to loosen the mixture. Season to taste with salt and freshly ground black pepper, then stir in the sweetcorn.
   
2. Heat the oil in a frying pan over a medium to high heat. Spoon half of the batter into the pan and fry for 1-2 minutes on each side, or until the pancake is golden-brown on both sides. Set the pancake aside on a warm plate and cover loosely with aluminium foil. Repeat with the remaining batter.
   
3. For the tomato chilli salsa, mix the tomatoes, coriander, chilli, sugar, finely chopped onion, lime juice and salt until well combined. Season to taste with freshly ground black pepper.
   
   Technique: Learning to chop: finely chopping celery
   Watch technique1:24 mins
4. For the poached eggs, bring a pan of water to the boil, stir in the vinegar and turn down the heat so that the water is simmering. Add the eggs and poach for 3-4 minutes, or until cooked to your liking, then remove from the pan with a slotted spoon and drain on kitchen paper.
   
5. To serve, place one of the sweetcorn pancakes onto each plate, arrange two of the poached eggs on top, and finish with a spoonful of the tomato chilli salsa.
   
   
   https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQcmX7c1-CnlOm76xFeFaCSmdThyphenhyphenlNHI0midb4HeVwhdoSJ0kWID3sKvuaEbsCCjCjqkbgXXlMj6tkuY56bK17WGDq_zKN7VZZKFRUGHJ2_aLQ3xyDdaEBoJqEGLL6hcRQFym6bPxNGk/s1600/Peugeot-4008_2015.jpg
   

Fluffy American pancakes

 Ingredients

• 135g/4¾oz plain flour
• 1 tsp baking powder
• ½ tsp salt
• 2 tbsp caster sugar
• 130ml/4½fl oz milk
• 1 large egg, lightly beaten
• 2 tbsp melted butter (allowed to cool slightly) or olive oil, plus extra for cooking

To serve

• Maple syrup
• Butter

Preparation method

1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
   
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
   
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm (½in) thick.
   
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
   
5. Serve with lashings of real maple syrup and extra butter if you like.
   

Plum Cake

Fluffy Pancakes

 Society for Ecology, tourism, sustainable development and technology Verus

Beaten egg whites make these pancakes fluffy. Serve these wonderful pancakes with your favorite syrup and butter.
Ingredients:

Maybach Wedding Car

2 cups flour
2 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
3/4 cup milk
2 large eggs, separated
1/4 cup melted butter
vegetable oil

Preparation:
In a mixing bowl, combine the flour, sugar, salt, baking powder, and soda.

In another bowl, whisk together buttermilk and milk, egg yolks, and melted butter. Blend into the dry ingredients just until all ingredients are moistened.

Beat egg whites in another bowl until stiff peaks form. Fold into the batter until well incorporated.

Heat a small amount of oil in a large skillet over medium heat. When skillet is hot enough for a drop of water to sizzle, scoop pancake batter onto the skillet in about 1/4-cup portions, spreading slightly. When edges are rather dry and bubbles are popping and bottoms are nicely browned, about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

Serve hot with butter and syrup.

Basic Pancakes

Serve these pancakes with butter and syrup.
Large Photo
Yield: Serves 4
Ingredients:

2 cups all-purpose flour, stirred or sifted before measuring
2 1/2 teaspoons baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
1 1/2 to 1 3/4 cups milk
2 tablespoons melted butter

Preparation:
Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Recipe for pancakes serves 4.