AMERICAN VEGETABLE RECIPE RECIPES

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AMERICAN PANCAKES RECIPE - BBC GOOD FOOD



American pancakes recipe - BBC Good Food image

Easy, American-style, fluffy pancakes are great for feeding a crowd at breakfast or brunch. Top with something sweet like fruit, jam or syrup, or rashers of crispy bacon.

Provided by Miriam Nice

Categories     Breakfast, Brunch

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

200g self-raising flour
1 ½ tsp baking powder
1 tbsp golden caster sugar
3 large eggs
25g melted butter, plus extra for cooking
200ml milk
vegetable oil, for cooking
maple syrup
toppings of your choice, such as cooked bacon, chocolate chips, blueberries or peanut butter and jam

Steps:

  • Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.
  • Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.
  • Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.
  • Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium heat. When the butter looks frothy, pour in rounds of the batter, approximately 8cm wide. Make sure you don’t put the pancakes too close together as they will spread during cooking. Cook the pancakes on one side for about 1-2 mins or until lots of tiny bubbles start to appear and pop on the surface. Flip the pancakes over and cook for a further minute on the other side. Repeat until all the batter is used up.
  • Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your favourite toppings.

Nutrition Facts : Calories 356 calories, FatContent 13 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 2 grams fiber, ProteinContent 13 grams protein, SodiumContent 1.25 milligram of sodium

ROAST CHICKEN AND VEGETABLE SOUP RECIPE | SAINSBURY'S RECI…



Roast Chicken and Vegetable Soup Recipe | Sainsbury's Reci… image

Our roast chicken and vegetable soup recipe makes the perfect one-pot meal. Warming, nourishing and comforting; give this or any of our soup recipes a try.

Provided by Sainsbury's

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

olive oil
onion, finely chopped
leftover cooked roast carrots, parsnips and potatoes, roughly chopped
cloves garlic, finely chopped
fresh thyme leaves, washed and picked
chicken stock, made with 1 chicken stock cube
leftover roast chicken, shredded
Juice of 1 lemon
half fat crème fraîche, to serve
white baguette, torn to, serve

Steps:

  • Heat the oil in a large pan over a medium heat, add the onion and cook for 5 minutes until softened. Add the leftover carrots, parsnips and potatoes and cook for a further 5 minutes, adding the garlic and most of the thyme for the final minute.

    Add the chicken stock and the chicken and cook, covered, for 5-10 minutes, until the chicken is piping hot. Stir in the lemon juice. Using a slotted spoon, remove about half the vegetables and chicken to a bowl and set aside.

    Using a stick blender, whizz the soup in the pan until smooth (or blend in a food processor), then return the reserved chicken and vegetables to the pan and heat through. Serve in bowls with a dollop of crème fraîche and the remaining thyme scattered on top, with pieces of baguette on the side.

Nutrition Facts : Calories 302 calories, FatContent 10.1 grams, SaturatedFatContent 3.3 grams, SugarContent 9.5 grams, SodiumContent 400.0 milligrams salt, CarbohydrateContent 26.2 grams, FiberContent 8.3 grams, ProteinContent 22.5 grams

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