Category: cake

Unbaked Cake Recipe

Table of Contents

Ingredients

For the Cauliflower:
1 cauliflower
1 teaspoon salt
Olive oil
2 eggs
30 ml cream
Black pepper, to taste
Parmesan cheese, to taste
Soft mozzarella
Paprika, to taste
For the Garlic Butter Potatoes:
1 kg potatoes, cut into cubes
Salt, to taste
50 g butter
2 cloves garlic, minced
1 onion, chopped
1 bell pepper, chopped
Young spring onions, chopped
Black pepper, to taste

Instructions

Prepare the Cauliflower:
Cut the cauliflower into florets.
Add the cauliflower to a pot of water with 1 teaspoon of salt and cook for 5 minutes. Drain and set aside.
Preheat the oven to 180°C (350°F).
Drizzle olive oil over the cauliflower and place it in a baking dish.

Make the Egg Mixture:
In a bowl, beat 2 eggs with a little salt, 30 ml of cream, and black pepper to taste.
Pour the egg mixture over the cauliflower.

Add the Cheeses:
Sprinkle Parmesan cheese to taste over the cauliflower.
Add pieces of soft mozzarella on top.
Sprinkle paprika over the cheese.

Bake the Cauliflower:
Bake in the oven for 20 minutes until the cheese is melted and golden.

Prepare the Potatoes:
Cut 1 kg of potatoes into cubes and add salt to taste.
Cook the potatoes in boiling water for 10 minutes, then drain.

Make the Garlic Butter:
Melt 50 g of butter in a pan.
Add 2 cloves of garlic, minced, and fry for 2 minutes until fragrant.
Add the cooked potatoes to the pan and fry for 2 minutes.
Add Vegetables:

Add the chopped onion and bell pepper to the potatoes.
Season with salt and black pepper to taste.
Continue to cook until the vegetables are tender.

Serve:
Garnish the potatoes with chopped young spring onions.
Serve the baked cauliflower alongside the garlic butter potatoes.

More Information
This easy and cheesy cauliflower is a delightful way to enjoy this versatile vegetable. The creamy egg mixture and melted cheese create a rich and satisfying dish that pairs perfectly with the buttery, garlicky potatoes. Both recipes are simple to prepare, making them ideal for a quick yet impressive meal. The addition of fresh spring onions and bell peppers adds a burst of flavor and color to the dish.

Conclusion
Discover the joy of cooking cauliflower in a new and delicious way with this easy and cheesy recipe. Paired with garlic butter potatoes, this meal is sure to become a family favorite. Enjoy the creamy, cheesy goodness of baked cauliflower and the rich, savory flavors of garlic potatoes for a comforting and satisfying dining experience. Try this recipe today and make your next meal unforgettable!

Quick and Easy No-Oven Yogurt Pancakes

Ingredients

• • Egg: 1 large (room temperature is best for even mixing)
  • Sugar: 3 tablespoons (this adds sweetness to the pancakes)

• • Vanilla Sugar: 8g (for an aromatic touch)
  • Oil: 2 tablespoons (plus extra for cooking; can use vegetable or coconut oil)
  • Yogurt: 125g (preferably plain or Greek yogurt for added creaminess)

• • Milk: 80ml (to adjust the batter consistency)
  • Flour: 180g (all-purpose flour is ideal, but whole wheat can be substituted for a healthier option)
  • Baking Powder: 10g (this is what gives the pancakes their light and airy texture)

• Caster Sugar: (for sprinkling on top, optional)

Instructions

1. Prepare the Batter:
   • • Whisk Ingredients Together: Begin by cracking the egg into a mixing bowl. Whisk in 3 tablespoons of regular sugar and 8g of vanilla sugar until the mixture is well combined and slightly frothy. This helps to incorporate air into the batter, resulting in fluffier pancakes.
     • Add Wet Ingredients: Next, introduce 2 tablespoons of oil, 125g of yogurt, and 80ml of milk into the egg mixture. Use a whisk or spatula to mix everything until smooth and well blended. The yogurt not only adds flavor but also contributes to the pancakes’ moistness.

    

   • Incorporate Dry Ingredients: Sift in 180g of flour and 10g of baking powder into the wet mixture. Sifting helps to prevent lumps and ensures even distribution of the baking powder. Stir gently until the batter is smooth and free of lumps. Be careful not to overmix, as this can lead to tough pancakes—just mix until combined!
2. Cook the Pancakes:
   • • Heat Your Pan: Place a non-stick skillet or frying pan over medium heat. Once heated, lightly grease the pan with a bit of oil. This will help the pancakes cook evenly and prevent sticking.

    

   • • Pour the Batter: Using a ladle or measuring cup, pour a small amount of batter into the pan to form a pancake. You can choose to make them small or large depending on your preference—just keep in mind that smaller pancakes cook faster.
     • Watch for Bubbles: Cook the pancake until bubbles form on the surface and the edges begin to set, which usually takes about 2-3 minutes. This is an indication that it’s time to flip.
     • Flip and Finish Cooking: Carefully flip the pancake using a spatula and cook the other side until it turns golden brown, approximately 1-2 more minutes. Repeat this process with the remaining batter, adding more oil to the pan as necessary to keep things non-stick.

    

3. Serve:
   • • Add Sweetness: Once the pancakes are cooked, sprinkle them lightly with caster sugar for an added touch of sweetness. This will enhance their flavor and give them a lovely finish.
     • Presentation: Serve the pancakes warm, stacked on a plate, and consider adding a few toppings for extra flair. Fresh fruits like strawberries, blueberries, or banana slices can add color and freshness. A drizzle of honey or maple syrup complements the pancakes perfectly, adding a delightful sweetness. You might even consider a dollop of whipped cream or yogurt for a rich, creamy contrast.

    

   • Experiment with Flavors: Feel free to experiment with different flavors! You can add chocolate chips, chopped nuts, or even spices like cinnamon or nutmeg directly into the batter for a unique twist.

Additional Tips:

• • Make Ahead: If you’re short on time, you can prepare the batter the night before. Store it in the refrigerator and give it a good stir before cooking. The flavors will develop nicely overnight!

• Leftovers Storage: These pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or microwave for a quick breakfast on the go.
• Freezing for Later: If you make a large batch, consider freezing the pancakes. Let them cool completely, then place them in a single layer on a baking sheet until frozen solid. Transfer them to a freezer bag or container for up to 2 months. To reheat, just pop them in the toaster or microwave.

Tasty Lemon Zest Cake

Ingredients:

• For the Cake:
  • • 3 large eggs
    • 90 g (3 oz, 1/2 cup) sugar

   

  • • A pinch of salt
    • Zest of two lemons
    • 170 g (6 oz, 8 tablespoons) melted butter

   

  • • 200 g (7 oz, 1 cup + 1/3 cup) flour
    • 15 g (0.5 oz, 3 teaspoons) baking powder
    • 2 tablespoons milk

   

• For the Lemon Soak:
  • • 75 ml (2.5 fl oz, juice of two lemons)
    • 100 g (3.5 oz) powdered sugar

   

Directions:

1. 1. Prepare the Batter:
      • • Preheat your oven to 160°C (320°F).
        • In a large mixing bowl, beat the eggs with the sugar and a pinch of salt until the mixture is light and fluffy.

       

      • • Add the zest of two lemons and the melted butter. Mix well.
        • Sift together the flour and baking powder, then fold into the egg mixture.
        • Add the milk and mix until the batter is smooth.

       

   2. Bake:
      • • Pour the batter into a greased and floured cake pan.
        • Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.

       

   3. Prepare the Lemon Soak:
      • While the cake is baking, mix the lemon juice with the powdered sugar until fully dissolved.

1. Soak the Cake:
   • • Once the cake is done baking, remove it from the oven and immediately poke small holes all over the top with a toothpick.
     • Pour the lemon soak over the hot cake, allowing it to absorb fully.
     • Cover the cake with cling film and leave it to cool completely.

    

Serving Suggestions:

• • Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Garnish with fresh berries or a sprinkle of extra lemon zest for a burst of color.

Cooking Tips:

• Ensure the butter is fully melted and slightly cooled before mixing it into the batter.
• For an extra lemony flavor, add a bit of lemon extract to the batter.

Nutritional Benefits:

• • Lemons: Provide vitamin C and antioxidants.

• Eggs: Add protein and structure to the cake.

Dietary Information:

• • Vegetarian: Yes
  • Nut-Free: Yes

Nutritional Facts (per slice):

• • Calories: 220
  • Protein: 3g
  • Carbohydrates: 30g

• Fat: 10g
• Fiber: 1g

Storage:

• • Store the cake in an airtight container at room temperature for up to 3 days.

• Can be refrigerated for up to 5 days. Bring to room temperature before serving.

Lemon Ginger Loaf Cake

Ingredients:

• • 1 ½ cups (190g) all-purpose flour
  • 1 ¼ teaspoons baking powder
  • ¾ teaspoon ground ginger

• • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • Zest of 1 lemon

• • 6 ounces (170g) butter, softened
  • 3 ounces (85g) cream cheese, softened
  • 2 large eggs

• 8 ounces (225g) lemon yogurt

For the Glaze:

• • Confectioner’s sugar (to taste)

• Fresh lemon juice (enough to achieve desired consistency)

Directions:

1. 1. Prepare the Pan:
      Preheat your oven to 325℉ (160℃). Grease an 8 1/2 x 4 1/2 inch loaf pan and dust it lightly with flour.

1. 1. Mix Dry Ingredients:
      In a medium bowl, sift together the flour, baking powder, ginger, and salt. Set aside.
   2. Prepare Lemon Sugar:
      Sprinkle a few tablespoons of granulated sugar on a cutting board. Add the lemon zest and chop it as finely as possible. Transfer to a large mixing bowl.
   3. Cream the Butter and Sugar:
      Add the remaining granulated sugar, softened butter, and cream cheese to the bowl with the lemon sugar. Beat on high speed until the mixture is light and fluffy, about 3 minutes.

1. 1. Add Eggs and Yogurt:
      Add the eggs, one at a time, mixing well after each addition. Then, add the lemon yogurt and mix until well combined.
   2. Combine Wet and Dry Ingredients:
      Stop the mixer and add the sifted dry ingredients to the wet mixture. Mix on low speed just until combined, being careful not to overmix.
   3. Bake:
      Transfer the batter to the prepared loaf pan. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.

1. Cool:
   Allow the cake to cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely.
2. Prepare the Glaze:
   In a small bowl, mix confectioner’s sugar with enough fresh lemon juice to achieve a smooth, pourable consistency. Pour the glaze over the warm cake.

Serving Suggestions:

• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
• Garnish with fresh lemon slices or a sprinkle of candied ginger for an extra touch.

Cooking Tips:

• Make sure the butter and cream cheese are softened to ensure a smooth batter.
• For a stronger ginger flavor, add an extra pinch of ground ginger or use fresh grated ginger.

Nutritional Benefits:

• • Lemon: High in vitamin C and adds a refreshing flavor.
  • Ginger: Known for its anti-inflammatory properties and digestive benefits.
  • Yogurt: Adds moisture and a slight tang while providing calcium and probiotics.

Dietary Information:

• • Vegetarian-friendly.
  • Can be made gluten-free by substituting the flour with a gluten-free flour blend.

Nutritional Facts (Per Serving):

• • Calories: 300
  • Carbohydrates: 40g

• • Protein: 5g
  • Fat: 14g
  • Fiber: 1g

Storage:

• Store any leftovers in an airtight container at room temperature for up to 3 days.
• The cake can also be frozen for up to 1 month. Thaw at room temperature before serving.

GREDIENTS: 

3 units of  egg

200 grams of wheat flour

190 grams of sunflower oil

180 grams of sugar

50 grams of milk

1 unit of lemon

7 grams of chemical yeast (baking powders)

1 small tablespoon of cinnamon powder

A pinch of salt

PREPARATION:

1. Put the flour, chemical yeast, cinnamon powder and zest of a lemon in a bowl. If we wish, we can substitute the lemon peel for orange peel. With the help of a spoon, we mix all the ingredients so that they are evenly distributed.

2. In another bowl, put all 3 eggs and beat until you get a foamy mixture. If you have an electric rod beater, use it, because the result will be a mass full of air. If you don’t have this little appliance on hand, you can beat eggs with a manual rod. The process will be more laborious but the result will be equally satisfying.

3. Once we’ve beaten the eggs, we add the sugar little by little as we continue to beat so that it is perfectly incorporated. Next, let’s see the milk bowl. We keep on banging. Let’s pour the oil slowly as we continue to work the mixture with the rod. Once the liquids are incorporated, we add a pinch of salt and beat so that it is distributed over the dough.

4. Finally, we throw, little by little, the flour we have in the other bowl, without stopping beating at any time. We will take special care so that we don’t have lumps of flour in the dough. Once we have our dough ready, we cover the bowl with plastic and put it in the fridge where we leave it for at least an hour. After downtime, we put the oven to heat to 2100C.

Msemen Recipe: Moroccan Layered Flatbread

Ingredients for 8 Msemen:

• • 300 g (2 1/2 cups) all-purpose flour
  • 300 g (2 1/2 cups) extra fine wheat semolina
  • 370 ml (1 1/2 cups) water

• 1 tablespoon sugar
• 1 teaspoon salt

For Shaping:

• • 80 g (1/3 cup) melted butter
  • 40 g (1/4 cup) extra fine wheat semolina
  • Oil (for greasing)

• 1 teaspoon baking powder

Directions:

1. 1. Prepare the Dough: In a large bowl, mix the flour, semolina, sugar, and salt. Gradually add water while mixing until you form a smooth dough. Knead the dough for about 10 minutes until it’s soft and elastic.

1. 1. Rest the Dough: Cover the dough with a cloth and let it rest for 30 minutes.
   2. Shape the Msemen: Divide the dough into 8 equal balls. On a lightly greased surface, flatten each ball, brush with melted butter, sprinkle with semolina, and fold into a square. Repeat for all balls.
   3. Cook the Msemen: Heat a skillet over medium heat. Place each square on the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.

1. Serve: Enjoy the Msemen warm, with honey, jam, or any topping of your choice.

Serving Suggestions:

• • Serve with honey or jam for a sweet treat.

• Pair with savory fillings like cheese or cooked vegetables.

Cooking Tips:

• • Make sure the dough is well-kneaded to achieve the right texture.

• Don’t skip the resting time; it helps make the dough more pliable for shaping.

Nutritional Benefits:

• • A good source of carbohydrates for energy.

• Semolina provides protein and fiber.

Dietary Information:

• • This recipe is vegetarian.

• Can be made vegan by substituting butter with a plant-based alternative.

Storage:

• • Store in an airtight container at room temperature for up to 2 days. Reheat before serving.

• Msemen can also be frozen for up to 3 months.

Homemade Energy Bars

Ingredients (Makes 12 pieces)

• • 1 cup dates (130g)
  • 1/2 cup dried apricots (80g)

• • 1/2 cup prunes (80g)
  • 1/2 cup cashews (70g)
  • 1 cup desiccated coconut (60g)

• 1-2 tbsp ground oats (optional)

Nutritional Information (Per Piece)

• • Calories: 129
  • Fat: 6g

• Carbohydrates: 19.7g
• Protein: 2g

Directions

1. 1. Soak the Fruits:
      • • Soak 1 cup of dates and 1/2 cup of dried apricots in hot water for 10 minutes to soften them.

       

   2. Grind the Cashews:
      • Use a food processor to grind 1/2 cup of cashew nuts until they are finely chopped.

1. 1. Blend the Fruits:
      • Add the soaked dates and apricots to the food processor, along with 1/2 cup of prunes.
      • Blend for 1-2 minutes until the mixture is smooth and well combined.

1. 1. Add Dry Ingredients:
      • Add 1 cup of desiccated coconut to the mixture and blend again to combine.
      • If the mixture is too sticky, add 1-2 tablespoons of ground oats and blend until the desired consistency is reached.

1. 1. Shape the Mixture:
      • • Line a baking tray with parchment paper.
        • Spread the mixture on the tray, pressing it down with your hands to create an even layer.
        • Smooth the top with the back of a spoon or a spatula.

       

   2. Chill:
      • Place the tray in the fridge or freezer for about 30 minutes to firm up the mixture.

1. 1. Cut into Bars:
      • Once the mixture is firm, remove it from the fridge or freezer.
      • Cut into bars or bite-sized pieces.

1. Store:
   • Store the energy bars in an airtight container in the fridge.

Serving Suggestions

These homemade energy bars are perfect for a quick snack, a pre-workout boost, or a healthy treat. Enjoy them on their own or with a cup of tea or coffee.

Cooking Tips

• If you prefer a sweeter taste, you can add a little honey or maple syrup to the mixture.
• Experiment with different nuts or dried fruits to create your favorite combination.

Nutritional Benefits

These energy bars are packed with natural sugars, healthy fats, and fiber, providing a quick and sustained energy boost. They are also a great source of vitamins and minerals from the dried fruits and nuts.

Dietary Information

• • Vegetarian: Yes
  • Gluten-Free: Yes (if using gluten-free oats)
  • Dairy-Free: Yes

Storage Tips

Store the energy bars in an airtight container in the fridge for up to a week. For longer storage, keep them in the freezer and thaw as needed.

Puff Pastry with Custard and Whipped Cream

Ingredients

For Puff Pastry:

• • ¾ cup (75g) all-purpose flour
  • ½ cup (130ml) water
  • Pinch of salt

• 3.5 tbsp (50g) butter
• 2 large eggs

For Custard Cream:

• • 2 egg yolks
  • ¾ cup (200ml) milk
  • 3 tbsp (40g) sugar

• 2.5 tbsp (20g) all-purpose flour

For Whipped Cream:

• • ⅔ cup (150ml) heavy cream

• 1 tbsp (15g) sugar

Directions

1. Prepare the Puff Pastry:
   • • Preheat the oven to 200°C (392°F).
     • In a saucepan, bring the water, butter, and a pinch of salt to a boil.

    

   • • Add the flour all at once, stirring vigorously until the mixture forms a smooth dough.
     • Remove from heat and allow to cool slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
     • Pipe or spoon the dough onto a baking sheet lined with parchment paper.

    

   • Bake at 200°C (392°F) for 10 minutes, then reduce the temperature to 180°C (356°F) and bake for another 20 minutes. Finally, lower the temperature to 160°C (320°F) and bake for 10 more minutes.
2. Make the Custard Cream:
   • • In a saucepan, whisk together the egg yolks, sugar, and flour until smooth.

    

   • • Gradually add the milk while whisking constantly.
     • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens.
     • Remove from heat and let cool.

    

3. Prepare the Whipped Cream:
   • • In a chilled bowl, whip the heavy cream with sugar until soft peaks form.
     • Gently fold in the custard cream into the whipped cream until fully combined.

    

4. Assemble the Pastries:
   • • Once the puff pastries have cooled, slice them in half horizontally.
     • Fill each pastry with the custard cream mixture.

    

   • Dust the top with powdered sugar if desired.

Serving Suggestions

• • Serve with a dusting of powdered sugar or a drizzle of chocolate sauce.

• Pair with fresh berries or a side of fruit compote for added flavor.

Cooking Tips

• • Ensure the dough cools slightly before adding the eggs to avoid scrambling.
  • If you prefer a more stable filling, chill the custard cream before folding it into the whipped cream.

• Use a piping bag to fill the pastries for a neater presentation.

Nutritional Benefits

• • This dessert provides a source of protein from the eggs and a satisfying dose of calcium from the milk and cream.
  • While indulgent, it can be enjoyed as part of a balanced diet.

Dietary Information

• Contains gluten, dairy, and eggs.
• Not suitable for vegan or gluten-free diets.

Nutritional Facts (per serving)

• • Calories: 250

• • Protein: 4g
  • Carbohydrates: 20g
  • Fat: 18g

• Sugar: 10g

Storage

• Store the filled pastries in an airtight container in the refrigerator for up to 2 days.
• Unfilled pastries can be frozen for up to 1 month.

Crispy Crust, Soft Inside Bread Rolls

Ingredients:

• • 1 cup (220 ml) water, room temperature
  • ¾ tsp (3 g) fresh yeast or ½ tsp (2 g) dry yeast
  • 1 tsp (4 g) sugar (optional)

• 2 ½ cups (320 g) bread flour
• 1 tsp (6 g) salt

Directions:

1. 1. Prepare the Dough:
      • In a bowl, mix 1 cup (220 ml) of water with ¾ tsp (3 g) fresh yeast (or ½ tsp (2 g) dry yeast) and 1 tsp (4 g) of sugar (if using). Stir until the yeast is dissolved.
      • Add 2 ½ cups (320 g) of bread flour and 1 tsp (6 g) of salt to the yeast mixture. Mix until all the flour is incorporated, and there are no dry patches left. There’s no need to knead the dough.

1. Rest and Fold the Dough:
   • • Cover the bowl with a damp towel or plastic wrap and let the dough rest for 30 minutes.
     • With a wet hand, stretch each of the four sides of the dough and fold it toward the center.
     • Lift the dough and “slap” it back into the bowl to help develop the gluten (this is the “lift and slap” technique).

    

   • Cover again and let rest for another 30 minutes.
2. Repeat Folding and Let Rise:
   • • Repeat the stretching, folding, and “lift and slap” process once more.

    

   • Cover and let the dough rise for about 2 hours, or until it has doubled in size.
3. Shape the Bread Rolls:
   • • Lightly flour your work surface and carefully transfer the dough onto it.

    

   • • Gently fold the dough to make it easier to cut.
     • Cut the dough into 4 equal parts, maintaining the airy bubbles in the dough.
     • For each piece, shape it into a ball by rolling it on the floured surface and sealing the bottom.

    

4. Rest and Prepare for Baking:
   • • Let the dough balls rest for 10 minutes. Then, gently flatten them slightly.
     • Roll each piece into a ball again, press down with your fingers, and place them seam-side down on a baking tray lined with parchment paper.

    

   • Cover with a towel and let rise for 30 minutes.
5. Bake the Bread Rolls:
   • • Preheat your oven to 450°F (230°C).

    

   • • Lightly sprinkle flour over the bread rolls and smooth it out with your hand.
     • Score the top of each roll with a sharp blade or knife.
     • Sprinkle a little water around the breads to create steam, then cover with another tray.

    

   • Bake in the preheated oven for 20 minutes.
6. Finish Baking:
   • • After 20 minutes, remove the top tray and reduce the oven temperature to 390°F (200°C).

    

   • Bake for an additional 10 minutes, or until the bread rolls are golden brown and the crust is crispy and flaky.
7. Serve and Enjoy:
   • • Let the bread rolls cool slightly before serving. Enjoy them warm with butter, or use them as the base for your favorite sandwiches!

    

Serving Suggestions:
These bread rolls are versatile and can be served with soups, salads, or spreads like hummus or butter. They’re also perfect for sandwiches.

Cooking Tips:

• For an extra crispy crust, add a small dish of water to the oven to create steam during the first part of the baking.
• If you like a softer crust, skip the additional water spritzing.

Nutritional Benefits:
These bread rolls are a great source of carbohydrates, providing energy and a satisfying base for any meal.

Storage Tips:
Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bread rolls and reheat them in the oven when needed.

Oatmeal Pancakes

Ingredients

• • Oatmeal: 2 cups (220 g)

• • Sweetener (honey, maple syrup, sugar, etc.): 3 tbsp (50 g)
  • Salt: 1/2 tsp (3 g)
  • Eggs: 4 large

• • Warm Milk: 1 cup (250 ml)
  • Butter, melted: 3 1/2 tbsp (50 g)
  • Vanilla Extract: 1 tbsp

• Water: 1 cup (250 ml)
• Oil for frying: A drop of neutral oil (canola, sunflower, or vegetable)

Directions

• • Prepare the Oatmeal Mixture:
    • • In a large mixing bowl, combine 2 cups of oatmeal, 3 tbsp of sweetener, and 1/2 tsp of salt.

     

  • Add Wet Ingredients:
    • In a separate bowl, lightly beat the 4 eggs. Gradually add the warm milk to the oatmeal mixture, stirring continuously. Then, add the beaten eggs, melted butter, and vanilla extract. Mix well until fully combined.

• • Adjust Consistency:
    • Slowly add 1 cup of water to the batter, stirring to achieve a smooth and pourable consistency.
  • Heat the Pan and Cook the Pancakes:
    • • Heat a non-stick frying pan over medium heat and add a drop of oil. Once hot, pour a ladleful of batter onto the pan and spread slightly. Cook for 2-3 minutes until bubbles form and edges set.

     

  • Flip and Cook the Other Side:
    • Flip the pancake and cook for another 2-3 minutes or until golden brown. Repeat with remaining batter, adding more oil as needed.

• Serve and Enjoy:
  • Serve warm with your favorite toppings such as fresh fruits, yogurt, maple syrup, honey, or nut butter.

Serving Suggestions

• • Drizzle with maple syrup or honey.

• Top with fresh berries, banana slices, or a dollop of Greek yogurt.
• For a savory twist, serve with scrambled eggs and sautéed vegetables.

Cooking Tips

• • Use warm milk to help the batter mix more easily and result in fluffier pancakes.

• Let the batter rest for 5-10 minutes before cooking for extra fluffiness.
• Ensure a non-stick pan or well-seasoned skillet to prevent sticking.

Nutritional Benefits

• • Oats: Rich in fiber, promoting good digestion and fullness.

• Eggs: Provide high-quality protein and essential nutrients.
• Dairy and Butter: Adds flavor and fats; choose low-fat or non-dairy options to adjust fat content.

Dietary Information

• • Diet: Vegetarian-Friendly

• Gluten-Free: If using certified gluten-free oats
• Dairy-Free Option: Use plant-based milk and vegan butter substitutes.

Storage Tips

• • Refrigerator: Store leftover pancakes in an airtight container for up to 3 days; reheat in a toaster or pan.

• Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat directly from frozen.