Oreo Pancakes with Chocolate Fudge Sauce / Panquecas de Oreo com Molho Fudge de Chocolate.

28th of February!

That special day. My niece's birthday and the day that I always post something to celebrate her birthday.

Being far away from her makes it very hard but making something special to celebrate the day, makes the distance less painful.

I'm not going to write again about how much I love my niece and about how much she means to me. If you read the last two years posts, you already know everything that is to know about my feelings for this gorgeous girl that has always been my ray of sunshine.

Two years ago I made her these meringues and last year I made her this upside down meringue pie.

Today she's 19 years old and I decided to celebrate with something more indulgent. As today it's also Pancake Day, I made these delicious Oreo pancakes with a decadent chocolate sauce. Something easy to make and that will appeal to my niece and her friends and colleagues from the Medical School as it is something that they all can cook and enjoy together as a very special treat. The recipe is from Hannah Miles, "Pancakes, Crêpes, Waffles & French Toast" book.

Happy Birthday my lovely sweet niece! Love you from here to the Moon and miss you a lot!!!

Buttermilk and blueberry pancakes with blueberry and lime sauce / Panquecas de buttermilk e mirtilos, com molho de mirtilos e lima.

Last week, we had these Nutella pancakes for Nutella World Day.

Today  is Pancake Day and we're having pancakes again!!
These delicious fruity pancakes are from one of Hannah Miles books.
They were super delicious and the kids, they just adored them!.

ingredients for the pancakes (makes 12):

160g self raising flour

1 tsp baking powder

1 egg, separated

60g caster sugar

a pinch of salt

200ml milk

80ml buttermilk

3 tbsp butter, melted + extra for frying

100g fresh blueberries
whipped cream, crème fraîche or Greek yoghurt, to serve

method:

Put the flour, baking powder, egg yolk, sugar, salt, milk and buttermilk in a mixing bowl and whisk everything together.

Add the melted butter and whisk again until smooth.

In a separate bowl, whisk the egg white to stiff peaks. Gently fold the whisked egg white into the batter mixture using a spatula.

Cover and refrigerate to rest for 30minutes.

Put a little butter in a large frying pan or skillet set over a medium heat.

Allow the butter to melt and coat the base of the pan. Ladle small amounts of the batter into the pan, leaving a little space between each one.

Sprinkle a few blueberries over the top of each pancake and cook until the underside is golden brown and a few bubbles start to appear on the top. Turn the pancakes and cook on the other side.

Repeat until you finish all the batter, keeping the cooked pancakes warm.

for the sauce:

300g blueberries

3 limes, juice squeezed

100g caster sugar

90ml water

method:

Place the blueberries, lime juice and sugar in a saucepan with the water and simmer over a gentle heat for 5 to 10 minutes or until the fruit is soft and the sauce is thick and syrupy.

to finish:

Serve the pancakes in a stack, drizzled with the blueberry sauce and a dollop of the whipped cream.

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A semana passada tivemos estas panquecas de Nutella, para celebrar o Dia Mundial da Nutella.
Hoje é o Dia das Panquecas e, como tal, mais umas panquecas deliciosas saíram desta cozinha.
Estas, com bastante fruta, foram servidas para um pequeno almoço relaxado e todos, (especialmente os miúdos), adoraram!!

ingredientes (para 12 panquecas):

160g farinha de trigo com fermento

1 colher chá de fermento em pó

1 ovo, separado

60g açúcar refinado branco

uma pitada de sal

200ml leite

80ml buttermilk

3 colheres sopa de manteiga derretida + extra para fritar

100g mirtilos frescos
natas batidas, crème fraîche ou iogurte grego, para servir

preparação:

Numa taça grande, colocar a farinha, o fermento, a gema de ovo, o açúcar, o sal, o leite e o buttermilk e misturar tudo muito bem.

Adicionar a manteiga derretida e voltar a mexer.

Numa taça à parte, bater a clara em castelo e muito delicadamente, envolvê-la na mistura anterior, até obter uma mistura macia e cremosa.

Tapar e refrigerar por 30 minutos.

Colocar uma noz de manteiga numa frigideira ou skillet sobre lume médio e deixar a manteiga derreter e cobrir toda a base da frigideira.

Colocar colheradas da massa na frigideira, deixando espaço entre elas para que não se colem umas às outras.

Polvilhar a superfície de cada panqueca com alguns mirtilos e deixar cozinhar, até que as panquecas estejam douradinhas por baixo e umas bolinhas comecem a aparecer na superfície das mesmas.

Virar e deixar fritar do outro lado.

Repetir o processo, até acabar toda a massa, tendo sempre o cuidado de polvilhar as panquecas com mirtilos e de manter quentes as que já foram fritas anteriormente.

para o molho:

300g mirtilos

sumo de 3 limas

100g açúcar refinado branco

90ml água

preparação:

Colocar todos os ingredientes num tachinho sobre lume brando e cozinhar por 5 ou 10 minutos, ou até que a fruta esteja macia e o molho tenha engrossado e tenha uma consistência de xarope.

para finalizar:

Servir as panquecas empilhadas, regadas com o molho e uma colher de natas batidas ou iogurte natural.

Recipe / Receita: