Lady's Amazing Dukan Year

I've publicly stated my love of pancakes before, but I decided to take Lady's Dukan Fluffy Heavenly Pancake recipe to the next level, and add some bacon up in there. This should surprise no one, but I love brunch. I love all breakfast food and I love eating it later in the morning so you can still sleep in.

Hence, brunch is my thang. A few of my fave brunch spots here in Chicago offer a Salty Sweet Pancake option, which i basically pancakes with crispy bacon added into the batter. Fry up some bacon. For 2 pancakes, I'd use 2 slices. Whatever bacon you like, I try to use the center cut, lower sodium kind.

Make it as crispy as you like it, and then break it into small pieces. Mix ingredients together. Add in bacon pieces and pour out pancakes. When done cooking, spray with I Can't Believe It's Not Butter and add 1 tbsp or so of Sugar Free Syrup. The bacon gives it a slight salty taste combined with the sweetness of the pancake and syrup. Delish. Bacon lovers, rejoice.

Cook for a minute or two, still whisking, until the mix thickens. Set the base of the pan in an ice-cold water bath, stirring. When it is almost cool, stir in the butter, then chill the mix in the fridge. For the batter: mix the flour, milk, water, sugar, eggs, half the butter and a pinch of salt, to make a pourable, thick batter.

Cover with clingfilm and put in the fridge for an hour. On a medium heat, coat the base of a nonstick frying pan with melted butter. Add two to three tablespoons of batter, Lift, tilt and rotate the pan, so that the batter forms an even, thin layer, cook for 30 seconds to a minute, until golden underneath, then flip and repeat. Turn out on to a warm plate and with the remaining batterwhile you cook the rest.

Whisk the custard lightly, folding in whipped cream if you would like it to be lighter, then layer the cooled pancakes with custard in between, reserving a few tablespoonfuls for later. Cover in clingfilm and put in the fridge to setchill for at least an hour. To serve, spread the reserved custard on top, drizzle with runny honey, sprinkle with the orange zest and cut into wedges. Food styling: Tamara Vos. This article was edited on 13 February 2017 to clarify the cooking times for each pancake. An earlier version included resting time in the calculations.

We love them, we crave them, but for a person who can’t eat dairy, finding a tasty dairy-free pancake can be a challenge. I can eat dairy, so finding an excellent pancake for me is simple, but Anthony can’t eat dairy, so I have learned to modify my own recipes and other people’s recipes to cook at home. My go-to dairy replacement is almond milk.

It’s healthy, it contains no dairy, and it is easy to digest. In a recipe, you can hardly tell the difference between almond and regular milk! The key to creating a non-dairy meal from scratch is to be aware of the ratios ordinarily used in basic recipes. For pancakes, I find that a standard is 1 part flour to 1 part liquid (such as milk or almond milk in our case). Everything else is preference - baking powder vs.

For me, it’s preference. Do I want more salt or more sugar, Perfect, but be sure to adjust your sugar amount, so your recipe isn’t too sweet. Here is my recipe for Fluffy Dairy-Free Pancakes. 5. Add butter (non-dairy or dairy) to the heated pan. If the butter gently sizzles, it is ready.

8. Once the craters are formed, you are ready to flip. Flip gently and close to the pan. Don't get fancy or quick or your batter will ker-ploop onto the pan. This recipe, of course, is open to interpretations, changes, and add-ons. If you prefer less salt, modify it or eliminate it altogether. If you prefer a sweeter pancake, add some cinnamon sugar or a full teaspoon of sugar instead of half.

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