Jamie Oliver recipes: Chef shares how to make ‘simple’ pancakes in 10 minutes – ‘fluffy!’
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British chef Jamie Oliver regularly shares cooking tips and tricks with his fans, including how to make a delicious breakfast. Pancakes can be made sweet or savoury, but it is not always easy to get them as fluffy as they would be in a restaurant. Luckily, Jamie has revealed how you can perfect the treat at home.
Jamie has shared ways to cook both sweet and savoury pancakes.
The savoury pancakes are made without flour, making it and even simpler recipe.
Describing his pancakes, Jamie wrote on his website: “These simple breakfast pancakes can be made without flour.
“Throw the ingredients in a blender, whiz it up and fry in a pan for breakfast in no time. Easy!”
The pancakes serve two people and can be done in just 10 minutes.
Jamie recommended eating them with eggs and avocado, but these added ingredients are optional.
The chef also enjoys putting a little chilli sauce on the pancakes for extra flavour.
These pancakes are low in fat and only contain 345 calories per serving, according to Jamie.
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100g porridge oats
100g cottage cheese
Two large free-range eggs
One teaspoon baking powder
Olive oil or unsalted butter, for frying
One avocado, optional
Two large free-range eggs, optional
Chilli sauce, optional
Put the oats, cottage cheese, two eggs and the baking powder in a blender and blitz until smooth.
Add a tiny pinch of sea salt, as well as a splash of water if it’s too thick.
Heat a large non-stick frying pan over a medium-high heat with a small splash of oil or a small knob of butter.
Add the batter to the pan, a large spoonful at a time (you may need to do this in batches), and fry for two minutes, or until golden, flipping halfway.
Serve topped with sliced avocado, a fried egg, and chilli sauce, or a combination of your favourite toppings.
As for Jamie’s sweet pancakes, these serve four people and can be made in 15 minutes.
Describing them as “super easy”, the chef stated the pancakes’ ingredients are 200g mature sourdough starter, two large free-range eggs, 100ml whole milk, 100g self-raising flour, and olive oil.
Firstly, place your sourdough starter in a bowl before cracking in the eggs and pouring in the milk.
Add the flour and a pinch of sea salt, and mix until you have a thick, pourable batter.
Put a large non-stick frying pan on a medium heat and, once hot, add half a tablespoon of oil, tilting the pan to cover the whole surface.
Use a ladle to spoon the batter into the pan. Each ladleful will make one pancake, so make sure you leave space between each one so they have room to spread out slightly.
Cook the pancakes for one to two minutes, or until little bubbles appear on the surface and the bases are golden, then flip them over.
When the pancakes are golden on both sides, transfer them to a plate, then repeat with more batter, adding extra oil if needed.
Serve the pancakes right away, topped with a dollop of natural yoghurt and some fresh fruit.
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