Perfect on days like this one…

The thermometer shows more than 30 °C already. It’s ice cream season again. Therefore we made ice cream pancakes here. I’ve gathered some info on ice cream here.

 

Ice cream & pancakes

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preparation time:

ca. 30 minutes

difficulty:

simple

ingredients for 1-2 people:


basic recipe:

Here you can find the basic recipe for pancakes.

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preparation:

Make pancakes as describe in the basic recipe. Fill one with a scoop of ice cream, roll it. Serve on a plate with ice cream on the side.

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Enjoy!

 

(c) The Histamine Pirate

Leftover pancakes part two…

Gluten free, lactose free rice zucchini carrot potato pancakes

 

preparation time:

ca. 30 minutes

difficulty:

simple

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ingredients for 2 people:

1/2 cup of rice
1/2 zucchini
ca. 8-9 tbsp. coconut flour or corn flour
1/2 tsp. baking powder
1 large potato
2 carrots
2 egg(yolk)s
thyme or other spices/herbs you can tolerate that you like
oil for frying
salt and pepper to taste

1 clove of garlic if you can tolerate it (trigger)

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preparation:

Cook the rice in salted water. Clean the zucchini, dry it, remove stalk and grate it. Peel the potato and the carrots, grate them, too and add to the zucchini. Peel the garlic, chop it and add it.

Mix flour with baking powder and add to the mix. Add cooked rice and egg(yolk)s. Chop the thyme and scatter over the mix. Add salt and pepper to taste. Knead everything. If the mass is too liquid add more oat flakes or flour.

Form thick pancakes from the dough.

Heat up oil in a nonstick coated pan and fry the pancakes. Turn the pancakes as soon as the edges appear brownish. Finish on medium heat.

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Enjoy!

 

 

(c) The Histamine Pirate

 

Leftover pancakes…

Rice zucchini pancakes

 

preparation time:

ca. 30 minutes

difficulty:

simple

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ingredients for 3-4 people:


1 cup of rice

400 g zucchini
2 shallots or 1 onion, if you can tolerate it (trigger)
40g spelt flour
1/2 tsp. baking powder
60g mozzarella
4 tbsp. oat flakes
2 egg(yolks)
thyme or other spices/herbs you can tolerate
oil for frying
salt and pepper to taste

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preparation:

Cook the rice in salted water, clean zucchini, remove stalk and grate. Peel onion/shallots and chop. Add to the zucchini. Wrap in a kitchen towel and wring out the liquid. You can also use a salad spinner for this.

Mix flour with baking powder and add to the onion-zucchini-mix. Add boiled rice, diced mozarella, oat flakes and egg (yolks). Chop the thyme and sprinkle over the dough. Add pepper and salt to taste. Knead everything. If the mass is too liquid add more oat flakes or flour.

Form thick pancakes from the dough.

Heat up oil in a nonstick coated pan and fry the pancakes. Turn the pancakes as soon as the edges appear brownish. Finish on medium heat.

(Found similarly on chefkoch.de)

tip:

Great recipe if you don’t have so much fresh ingredients at home or when you want to get rid off some “leftovers” sitting in your fridge.

The pancake in the pictures also contains a grated carrot. Meaning, you can of course use your imagination and enhance the recipe as you wish.

Enjoy!


(c) The Histamine Pirate

 

Veggie pancakes…

Carrot zucchini pancakes

 

preparation time:

ca. 20 minutes

 

difficulty:

simple

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ingredients for 2 people:

125g spelt flour
2 carrots
1 small zucchini
1 egg(yolk)
125ml milk
pinch of salt
pinch of baking powder
pinch of rosemary
1/2 tbsp. oregano
pinch of majoram

oil for frying

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preparation:

Peel carrots, clean zucchini. Grate carrots and zucchini. Mix grated carrots and zucchini with the other ingredients in a bowl to a dough. Heat up oil in a pan. Pour in the dough so that the bottom of the pan is covered. Fry from both sides until the pancakes appear in golden brown colour.

 

tip: 

Cream cheese makes a good topping for this.

 

 

Enjoy!

(c) The Histamine Pirate

A real allrounder…

Pancakes

 

preparation time:

ca. 30 Minuten

difficulty:

simple

ingredients for 1-2 people:


basic recipe:
250ml milk (you can also use plant based milk like rice-, oat- or almond milk – please, no, soy milk!)
125g spelt flour
2 small OR 1 large egg(yolk)
oil, respectively butter for frying
a pinch of salt

 

 

preparation:

Whisk all ingredients until you get a creamy dough that is still slightly liquid. Warm up butter/oil in a pan. One ladleful of dough will make one pancake. Turn the pan a little so the dough spreads in the pan. After about 2 minutes nothing should be liquid anymore on the one side, turn the pancake. Fry it for another 2 minutes.

Store the pancakes that are done on a large plate with a lid on. Or keep them warm in the preheated oven at about 80°C.

 

variations:

 

topping:

This basic dough recipe works for sweet or hearty pancakes.

For sweet ones use (white) chocolate cream, powdered sugar, maple syrup, honey, ice cream or blueberries as topping.

For hearty pancakes use cream cheese, salad, mozarella, feta, radish, cress, chicken breast, etc. as topping.

dough:

You can not only vary in the selection of toppings, but also in the way you make the dough. For sweet dough just add vanilla sugar. If you can tolerate it, you can also spice it up with cardamom, cinnamon or cacao.

For a hearty dough just add spices/herbs you like, e.g. thyme, rosemary, oregano, southernwood, etc.

Enjoy!

 

(c) The Histamine Pirate