1、Hot cakes de plátano y avena

  • Prep Time:20 minutes
  • Total Time:20 minutes
  • Hot cakes de plátano y avena recipe

    Ingredients

    • 2 tazas de hojuelas de avena (no instantáneas), 1¼ taza de leche, 1 plátano, ½ cucharadita de canela, 3 gramos de stevia o 2 cucharaditas de azúcar, 1 pizca de sal, 1 cucharadita de vainilla, 1½ cucha

    Method

    En primer lugar, ponemos la leche, el plátano, la vainilla, la stevia o azúcar, la sal y procesamos unos segundos.
  • A continuación, agregamos las dos tazas de avena, la canela y el polvo para hornear. Encendemos la licuadora y la dejamos trabajar durante un minuto o dos hasta que la mezcla sea tersa y no se perciban las hojuelas de avena. Por último agregamos el huevo, y procesamos ligeramente para que se integre.
  • Calentamos una sartén, y derretimos la mantequilla para engrasarlo. A continuación vaciamos encima una porción de la masa, aproximadamente 1/4 de taza. El resto del procedimiento ya lo sabemos, esperamos a que las orillas se doren y empiecen a salir burbujas en la superficie y después volteamos, aproximadamente 2 minutos por lado.

  • https://www.truecookbook.com/recipe/hot-cakes-de-pletano-y-avena-372869/

    2、Ricotta hot cakes with crispy bacon & mixed leaves

    Use Italian soft cheese in the batter of these American-style thick pancakes served with brunch-friendly bacon
    Ricotta hot cakes with crispy bacon & mixed leaves recipe

    Ingredients

    Method

    1. Sift the flour and baking powder into a bowl, then mix in the ricotta, egg yolks, thyme and mustard powder. Slowly drizzle in the milk and beat to make a smooth mixture. Season well with salt and lots of black pepper.
    2. Melt half the butter in a large frying pan. When it starts to foam, put in the bacon rashers and fry until crisp.While the bacon is cooking, whisk the egg whites until they are stiff and form soft peaks, then fold into the ricotta mixture in batches with a large metal spoon, keeping in as much air as possible.
    3. When the bacon is crisp, lift it out, drain well on kitchen paper and keep warm. Cook the hot cakes in the same pan over a low heat, allowing about 2 tbsp mixture for each cake and doing them in batches so you don’t overcrowd the pan. Add little knobs of butter as you go and take care to keep the heat low so the butter doesn’t burn. The hot cakes should be firm and golden at the end, and this will take about 2 minutes on each side. When each batch is cooked, transfer to a plate and keep warm. (At this stage they can be frozen, but allow to cool first.)

    3、Hot little Christmas cakes

    Forgotten to make your Christmas pud? These speedy cakes are the perfect alternative
    Hot little Christmas cakes recipe

    Ingredients

    Method

    1. Grease and flour 4 small ramekins and set aside. Tip all the ingredients, except the berries and cherries, into a large jug or bowl. Using a hand blender, blend until completely combined, then stir in the dried fruit. Chill cake mix until needed.
    2. Heat oven to 230C/fan 210C/gas 8. Divide the mix between the ramekins and bake for 15 mins until puffed up and golden. Tip the cakes out onto plates, top with a scoop of vanilla ice cream and drizzle with honey.

    4、Bear-Y Good Snack Mix

  • Makes: 4 servings
  • Makes: Makes 3-1/4 cups
  • Start to Finish: 5 mins
  • Bear-Y Good Snack Mix recipe

    Ingredients

    Method

    1. In a large bowl, stir together all ingredients. Transfer to an airtight container; cover and store at room temerature for up to 24 hours or store in the refrigerator for up to 2 days. Makes 3-1/4 cups (4 to 6 servings).

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