Recipes - Unold 48165 Notice D'utilisation

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RECIPES

Carefully blend all ingredients specified in the recipe. If you add hard fruit or
vegetables to the pancake batter, cut or grate these ingredients into fine strips.
Tip: With the ESGE-Zauberstab and the Zauberette with grating insert no. 2
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this functions particularly effectively and quickly.
You can make pancakes sweet, as well as savoury and, for example, enhance the
batter with rum, bitter almond oil or lemon peel. In addition, you can prepare the
batter with or without fat content.
To obtain particularly pancakes, separate the eggs to be used and beat the egg
white until it is stiff. Then fold the egg white into the batter.
The number of pancakes specified in the recipes refers to large pancakes that
are baked from approx. 2 tbsp of batter.
Basic recipe
Approx. 10 pancakes
50 g melted butter, 2 eggs, 2 tbsp sugar, 1 pinch salt, 150 ml milk, 200 g flour,
2 tsp baking powder
Work all ingredients into a smooth batter.
Apple pancakes
Approx. 10 - 12 pancakes
Basic batter recipe, in addition 1-2 red apples with peel (approx. 250 g). Core,
grate and fold apples into the batter.
Savoury zucchini pancakes
Approx. 10 - 12 pancakes
50 g melted butter, 2 eggs, 150 ml milk sugar, 200 g flour, 2 tsp baking powder,
1-2 zucchini (500 g), 1 tbsp vegetable broth powder.
Work all ingredients, except zucchini and vegetable broth powder, to produce a
smooth batter. Wash zucchini, remove seeds if desired, then grate the zucchini.
Sprinkle vegetable broth powder over the grated zucchini and knead it in. Let sit
for 10 minutes. Press the liquid out of the grated zucchini and fold it into the
batter.
Yoghurt pancakes
Approx. 10 - 12 pancakes
3 eggs, 2 tbsp sugar, 50 ml milk, 200 ml yoghurt, 150 g flour, 2 tsp baking
powder, 1 tbsp oil
Work all ingredients into a smooth batter.
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