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German pancakes are the middle of American pancakes with yeast or baking powder and the French crepes. Thinner than American pancakes and thicker than crepes. In the batter comes only less salt, so you can stuff it with sweet or hearty things. On the pictures you find pancakes with hazelnut/chocolate cream. Not with Nutella, we used a cream without palm fat and the other with maple syrup. 2 servings Ingredients:
300 g flour
2...
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In earlier times, mostly for the apple harvest, this was a popular sweet main course or it replaced the cake with afternoon coffee. The whole thing was of course not as lush as in the photo, as pitted apple slices were simply pulled through a tough pancake batter and fried in hot oil. Nowadays, sugar is affordable for everyone, almost everyone has ice cream in the freezer or makes it in an ice cream maker.
This then became this...
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This is the bread that is served with almost every hearty meal in Arabia. This serves as a spoon for many dishes with sauce, as people in Arabia still traditionally eat with the right hand. The left hand is considered impure.
If this is done correctly, the bread will puff up like a balloon when it is baked in a very hot oven or, as here, in a pan, which later collapses again when the bread cools. In Egypt it is called Aish baladi,...
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Pancakes with a hearty stuffing are a standard dish on menus in several German restaurants. A sauce with mushrooms, usually bacon, onions and a bright roux is prepared. This is then filled into pancakes, in this case still with lettuce and rolled up.
In the new picture, the salad comes as a side because I didn't want to mix the sour cream salad dressing with the mushroom sauce. 2 servings Ingredients:
300 g mushrooms, stemmed and...
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In my youth apple bags could be bought in every bakery for a few German Pfennige at any time. With this very simple yeast dough you can also bake them at home, as in bakeries nowadays they are too base for the sophisticated customer.
The raisins taste better when you soak them before, but can also be used directly. Although alcohol improves the taste, at least if you like alcohol, but can be easily replaced for children and...
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The idea for the recipe came from Jamie Oliver, who in turn derived it from the Scottish variant of the scones (which are actually a sweet type of raisin bun). I modified it to the extent that I left out the baking powder and added an indispensable spice for potato dough, nutmeg.
Addendum: I added the baking powder again, the dough is actually more fluffy. 2 servings Ingredients:
2 floury potatoes (approx. 250 g)
50 g flour
3...
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This is one of the countless Austrian pastries and probably the best known along with the Salzburger Nockerln. This is a pancake that is thick and fluffy thanks to beaten egg whites.
The name got lost somewhere in the mists of history and possibly goes back to Emperor Franz Joseph I. However, the origin of the word could simply have been a Kaserschmarrn, which was named after the dairymen or cheese makers. The ingredients point more...
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In my blog post "Simple Pizza" I focused on the dough, so the topping was secondary. A new post about pizza is also about the topping. Here we are talking about the pizza quattro formaggi, i.e. four cheeses. This is a so-called white pizza, i.e. without the use of tomato sauce. This is replaced with either ricotta or mascarpone. Ricotta is almost fat-free, while mascarpone is a real fat bomb with up to 80% fat in dry matter. Fat is...
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The idea came to me while reading through the sales brochure of our supermarket. Cultivated blueberries from Spain? Well, ecologically is different but at least the stuff no longer comes from overseas like the whole winter months. What to do with it? I didn't have a cake in mind, but pancakes based on the American style, yes, that would be it instead of the eternal rolls with sausage and cheese for Sunday breakfast. 2-3 servings...
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Since I changed the type of flour for my pizza dough to Tipo 00 a year ago, I've gotten pregnant with the idea of making bread from it; now it has finally become a reality.
At first it looked again, as so often, like a failure, the dough was still very runny and ran into a flat cake on the baking sheet. Well, then there is a kind of pizza bread for breakfast, there are more worse things. After half an hour I took a look in the oven...
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