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7 Pancakes from Around the World
Crêpes Servings: 12 INGREDIENTS 1 cup flour ¾ cup water ½ cup milk 2 tablespoons butter, melted 2 eggs Hazelnut spread Sliced banana Sliced strawberries
PREPARATION In a bowl, combine the flour, water, butter and eggs, and whisk to combine. In a pan over medium heat, add about ½ cup of the batter. Working quickly, swirl the pan until the surface is covered in a thin layer of batter. Cook for about 2 minutes, or until cooked through. Add your desired toppings, such as hazelnut spread, bananas and strawberries, before folding the crêpe in half, then half again. Remove from the heat. Repeat with the remaining batter. Serve warm. Bon appétit !
Uttapam Servings: 12 INGREDIENTS 1 cup rava or semolina flour ¼ cup yogurt 1 teaspoon salt 1 cup water ½ cup bell pepper, finely chopped 1 tomato, finely chopped Half an onion, finely chopped 2 serrano chiles, seeds removed, finely chopped ¼ cup coriander or cilantro, finely chopped 1 teaspoon ginger, grated 1 teaspoon oil, plus more for cooking Chutney, for serving
PREPARATION In a medium bowl, combine the flour, yogurt and salt. Gradually add the water until the batter comes together. Add the bell pepper, tomato, onion, chiles, cilantro, ginger and oil. Mix until combined. In an oiled pan over medium heat, add about ½ cup of batter. Cook on one side until the top side darkens in color, about 3 minutes. Repeat this with the rest of the batter until all the uttapam are made. Serve warm with chutney and enjoy!
PREPARATION Preheat the oven to 400ºF/200ºC. In a medium bowl, combine the flour, milk, sugar, nutmeg and eggs and mix until smooth. In a cast iron skillet over medium low heat, add the butter and swirl around the pan until completely melted. Working quickly, pour the batter into the skillet and carefully transfer to the oven. Bake for about 20 minutes until the edges have risen considerably and cooked through. Serve warm with your favorite toppings!
Cong You Bing Servings: 12 INGREDIENTS 2 cups flour Pinch of salt ¾ cup hot water 3 tablespoons cold water 3 tablespoons oil, plus more for cooking 1 tablespoon salt 1 cup scallions, chopped Soy vinegar dipping sauce, for serving
PREPARATION In a bowl, add flour, salt and hot water and mix until combined. Add the cold water gradually until a dough begins to form. As soon as the dough forms, cover with a towel for 45 minutes to an hour. On a floured surface, roll the dough out to ¼ inch in thickness. Brush the surface of the dough with oil, sprinkle with salt and add the scallions. Roll the dough tightly into a log and cut into 12 even segments. Take a segment of the rolled dough and roll out into the shape of a pancake. Repeat this with each segment. In a pan over medium heat, add about 2 teaspoons of oil. Add a few scallion pancakes to the pan and cook on one side until it begins to get crispy, about 3 minutes. Flip the scallion pancakes over and cook for an additional 1-2 minutes. Serve warm with soy vinegar dipping sauce.
Cachapas Servings: 12 INGREDIENTS 2 cups corn 1 tablespoon salt 2 tablespoons sugar ¼ cup cornstarch ¼ cup milk 6 ounces shredded mozzarella cheese (1 tablespoon per cachapa) Salsa, for serving
PREPARATION In a blender, add the corn, salt, sugar, cornstarch and milk and blend until well mixed. In a pan over medium heat, add about ½ cup of the batter. Cook about 3 minutes on one side until browned and cooked through. Flip the cachapa and top with mozzarella cheese. Cook until the cheese is melted and fold half over, creating a folded pancake. Repeat with the rest of the batter. Serve warm with salsa. Enjoy!
FLUFFY JAPANESE PANCAKES Servings: 4 INGREDIENTS 2 egg yolks ¼ cup sugar ½ cup milk ¾ cup pancake mix 4 egg whites Butter, for serving Syrup, for serving Assorted berries, for s
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