pancakes | rooi rose

Gebakte vispannekoekies met ’n geurige kaassous

Rooi Rose — Tue, 18 Feb 2025 14:05:00 +0000

Genoeg vir 4

Bestanddele

8 eiers
1,5 liter (6 k) water
1 liter (4 k) meel
10 ml (2 t) bakpoeier
5 ml (1 t) sout
olie om mee te bak

Geurige kaassous

1,6 liter

Vries hierdie kaassous in porsies van 250 ml en gebruik dit om vinnige aandetes soos gebakte lasagne of macaroni-en-kaas te maak.

110 ml (1/3 k + 2 e) botter
75 ml (¼ k + 1 e) koekmeel
1 liter (4 k) melk
’n raspertjie neutmuskaat
sout en gemaalde swartpeper
500 ml (2 k) gerasperde cheddarkaas
90 ml (¼ k + 2 e) Dijon-mosterd
hand vol Italiaanse pietersielie, gekap

Metode

Klop die eiers en water saam tot skuimerig. Sif die meel, bakpoeier en sout by en klop tot ’n gladde beslag. Laat rus vir 30 min.
Verhit die olie in ’n groot braaipan oor matige tot hoë hitte. Gooi die oortollige olie uit in ’n bakkie en hou eenkant.
Gooi 60 ml (¼ k) van die beslag in die pan en kantel die pan tot die boom bedek is. Bak vir sowat 1 min. tot ligbruin en die pannekoek van die kante begin wegtrek. Draai om en bak vir nog 1 min.

Geurige kaassous

Smelt die botter in ’n middelslagkastrol oor matige hitte.
Roer die meel vir 1 min. by – moenie dat dit verkleur nie. Gooi die melk geleidelik by en roer deurentyd tot glad en dik. Roer die neutmuskaat by en geur na smaak. Prut liggies vir 3 min.
Haal van die hitte af en meng die kaas, mosterd en pietersielie by.
Vries in porsies van 250 ml (1 k) in sakkies of bakkies.

Gebakte vispannekoekies

Genoeg vir 4

Krummel 6 viskoekies en verdeel tussen 6 pannekoeke. Rol die pannekoeke op en sit in ’n oondbak. Bedek met 250 ml (1 k) van die kaassous en strooi ekstra gerasperde kaas bo-oor. Bak vir 15 min. by 180 ºC tot deurwarm en die kaas gesmelt is. Strooi gekapte Italiaanse pietersielie oor. Aandete in ’n oogwink!

The post Gebakte vispannekoekies met ’n geurige kaassous appeared first on rooi rose.

Basic pancake recipe

Michelle Nortje — Sat, 20 May 2017 10:34:18 +0000

Remember the recipe like this:

4-3-2-1: 4c water, 3c flour, 2 eggs and 1t salt and 1t baking powder.

4 c (1 l) lukewarm water
3 c (375 g) flour, sifted
2 eggs
1 t (5 ml) salt
1 t (5 ml) baking powder
125 ml (½ c) oil for the baking

1 Beat the water and eggs with an electric- or hand mixer until light and foamy. Sift the flour, salt and baking powder and add to the egg mixture. Whisk until foamy.

2 Leave the mixture for 30 min. Cover with a teacloth.

3 Grease at least two heated pans with oil. Pour about a ½c dough into each pan and turn the pan to spread the dough over the surface. Rotate the pancake if there are air bubbles on the surface. Bake on the other side to golden brown.

4 Remove the pancake from the pan, sprinkle with cinnamon sugar and enjoy it.

The post Basic pancake recipe appeared first on rooi rose.

Crumpets with honey butter

Michelle Nortje — Mon, 18 Jan 2016 12:15:53 +0000

Crumpets with honey butter

Serves: Makes 12 Nutrition facts: 200 calories 20 grams fat

Ingredients

Honey butter
45 ml (3 tbsp) honey
80 ml (1/3 c) butter, softened
Ricotta pancakes
375 ml (1½ c) flour
125 ml (½ c) caster sugar
4 eggs, separated
375 ml (1½ c) buttermilk
5 ml (1 t) vanilla
200 g ricotta, crumbled
olive oil for frying
fresh strawberries for serving
handful mint leaves

Instructions

1 Honey butter: Mix butter and honey and keep in the refrigerator until needed.
2 Crumpets: Mix the flour, sugar, egg yolks, buttermilk and vanilla in a bowl.
3 Beat the egg whites until soft peaks form and fold with the ricotta into the flour mixture.
4 Heat the oil in a nonstick skillet over low heat. Place a round, heat-resistant, 8 cm crumpet form in the pan and spoon 80 ml (3 tablespoons) of the mixture into the circle. Cover with a lid and bake for 3-4 minutes. Turn the patty careful and bake for another 3-4 minutes until golden brown and cooked.
5 Serve with honey butter and strawberry and mint leaves.

The post Crumpets with honey butter appeared first on rooi rose.

Pancakes with cinnamon sugar

Michelle Nortje — Mon, 18 Jan 2016 11:39:31 +0000

Pancakes with cinnamon sugar

Serves: Serves 6-8 Nutrition facts: 200 calories 20 grams fat

Ingredients

Basic pancakes
6 eggs
2 egg yolks
60 ml castor sugar
125 g butter, melted
1 l milk
450 g (3 c) flour
oil for frying
mix 125 ml sugar and 30 ml (2 tbsp) cinnamon for the topping

Instructions

1 Beat the egg yolks, sugar and melted butter.
2 Heat the milk until just warm.
3 Sift the flour into a large mixing bowl and make a well in the center.
4 Stir the egg mixture into the well and add the hot milk. Mix with a whisk until smooth. Let rest for at least an hour.
5 Paint a heated frying pan with a little oil.
6 Pour 60 ml batter at a time into the pan and fry on both sides until golden.
7 Sprinkle cinnamon sugar over the warm pancakes and eat immediately.

The post Pancakes with cinnamon sugar appeared first on rooi rose.

Pancakes with caramel sauce and caramel oranges

Michelle Nortje — Mon, 18 Jan 2016 11:36:45 +0000

Pancakes with caramel sauce and caramel oranges

Serves: Serves 6-8 Nutrition facts: 200 calories 20 grams fat

Ingredients

1 batch basic pancake mixture (Click here for the recipe "Pancakes with cinnamon sugar")
Seasoned caramel
200 g soft brown sugar
60 ml boiling water
80 ml double cream cream
50 g butter, cubed
2.5 ml sea salt (Maldon)
Caramel oranges
3 oranges, cut into 1 cm slices
45 g butter
45 g soft brown sugar

Instructions

Sauce

1 Add the sugar and warm water to a large saucepan and heat slowly over low heat.
2 Stir in the sugar water but stop immediately once the sugar has melted.
3 Increase the heat slightly and simmer gently till dark gold.
4 Take the saucepan from the heat and beat the cream and butter quickly but gently until smooth.
5 Add the salt and mix. Allow to cool.

Oranges

1 Melt the butter and sugar in a pan over low heat.
2 Place the orange slices in a single layer in the pan and fry until caramelized.
3 Turn the slices from time to time.
4 Serve the hot pancakes with orange slices and caramel sauce.

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