Contrary to popular belief, American cuisine is not only burgers, fries and a Coke. Because America - the land of immigrants, is intertwined traditions of many cuisines. Dishes that form the basis of American home cooking that can be tasted in most catering establishments, to date can be attributed to the traditional American cuisine. For breakfast here, as in many countries of the world, prefer scrambled eggs, or rather egg-krembl: lightly whipped with milk and salt, which was poured into the pan and mixed every 10-15 minutes wooden spatula, so that they do not form a single mass, and collapsed to pieces.
In addition, the classic version of American breakfast are all kinds of smoothies yoghurt-based, as well as Pancake - Pancakes with smooth soft crust, which stack is folded and fed poured honey or maple syrup. Despite the fact that this is a very simple and "lazy" breakfast, he has his own cooking secrets that we want to share with you today.
INGREDIENTS
• Milk - 250 g
• Flour - 170 g
• Butter - 40 g (item 3 can be replaced. l. vegetable)
• Egg - 1 pc.
• Sugar - 2-3 tbsp. l.
• Baking powder - 1 hour. l. (Can substitute ¼ h. l. slaked soda)
• Salt - ¼ hours. l.
PREPARATION Step by step
1. Mix in a bowl of milk, butter, eggs and sugar. If you are cooking Pancake with the addition of butter, it must first be melted over low heat and cool.
2. Lightly beat with a mixer or hand corolla.
3. Sift flour and add it to the salt and baking powder, lightly mix, pour into egg-milk mixture.
4. Preheat a frying pan without oil or any other oil, it must be completely dry. Pour into the pan a little dough (one Pancake is about 2 tablespoons. l.) and wait for the bubbles begin to appear. After that immediately turns it to the other side.
5. Add up the pile on each other and pour your favorite topping - honey, syrup, jam, cream, chocolate sauce. Enjoy your meal!
Advice from experienced HOZYAEK
1. Before you pour the baking powder, check the expiration date, otherwise it may damage the dough.
2. To stir the mixture briefly, to the point until the wet and dry ingredients are combined. If you overdo it, forms gluten and you get a rubber pancakes, not fluffy Pancake.
3. Pancake batter to not tolerate waiting, knead it must be directly in front of the hot.
4. Crust at Pancake should be gentle and light, do not overdo them to the frying pan and in any case do not add fat to the pan.
More interesting ideas for delicious family breakfast found in our new regular column BREAKFAST OF THE PEOPLES OF THE WORLD.
