I was going to start this text saying that black pancakes seemed to me an excellent title for native lesbian porn but then I remembered that black pancakes are my son's favorite bill ...
That I cannot capture here this dichotomy is your fault, it does not mine.
I have no problem thinking of porn movies and serving the snack at the same time. It is you who need every square, everything ordered. Or you sink into the tenderness of maternity and kneading black pancakes for the baby or lead a crazy life and walking that how they still did not film black pancakes, black pancakes II and black pancakes: the visit of the pizzas deliveryr.
Faffanculo guys.
Do not come to demand what they did not ask Panam at the time.
Learn to bank the hybrid. Because Panam cut. Enough ass. Now amodoro. But not. And neither do you. Nobody. We knead the black pancakes, we put the Nesquik in the glass and think: Che that excellent title for black pancakes, we twitte it ... and continue with life.
They go off the drawings that I am going to give you the snack.
About these black pancakes
Posta champions breakfast
Buuueeeeno, after this interesting introduction of which I hope to return, let's talk about the dish.
How rich black pancakes, right? Save the jokes, don't be obvious please.
I am acidic today, sorry.
I told them that they were my son's favorite bills. It turns out that I do not usually make invoices very often because most carry a puff pastry, a rather swelling preparation that one day I will teach them to do. But the black pancakes do not, so looking for a recipe I fell on the page (reliable for others) of my friends Los Recipesargentinas.net and took this recipe.
I tell you that they were very delicious, very spongy, they saw that sometimes black pancakes are usually a bit like caked ... well, with this recipe no.
And what else I tell you? Nothing, what I spend if they still think about the porn movie.
Ingredients
For 12 black pancakes
500 grams of flour
150 grams of sugar
50 grams of fresh yeast
1 teaspoon of fine salt
150 g of butter
200 cc of milk
2 eggs
300 grams of black sugar.
How to make black pancakes
You will love them
- In a bowl put a little of warm milk and mix with the yeast to spume.
- In another bowl, we mix the flour and sugar leaving a hole in the middle. In this hole we add the milk and the sparkling yeast.
- Add the salt carefully without touching the yeast, also add the eggs. Then we mix and knead this preparation until we obtain a tender and soft mass. On the other hand we will have the butter ready to ointment (for this we need to get it out of the refrigerator for a while before starting to cook)
- Now what we are going to do is open the dough bun to be able to incorporate the ointment butter inside and then close it again, hitting the dough against the mesada over and over again until the butter is united to the dough. It is important that we do not add flour so that the dough does not lose its consistency.
- Let the dough rest in a warm place for approximately one hour.
- With a kneading stick stretch the dough leaving it 1cm thick. Then we cut it the desired size (I made them about 7 cm).
- Put the pancakes on a plaque that previously enmantecada and floured. The idea is that they are well together, glued between them, so that Leven high and not wide. A trick: so that black sugar does not stick, the edges and the holes can be filled between each tortita with a little flour. Finally, if flour remained on the pancakes, we remove it with a dry brush.
- Brush with water (only a little) the pancakes so that the sugar can adhere. Then in the form of rain we add the black sugar on each tortita and let them levate for half an hour.
- Bake at 180 degrees for 20 minutes (time depends on each oven, you have to see).
Very good sorry for the introduction, I had sent it directly to my daughter and her friends
Very good I loved the recipe
Hahaha hahaha Paulina I always look for your recipes but the introduction to rules are great pau very much thank you?
Thanks ... we live in Uruguay and my children love black pancakes.
Mmmm… what ricassss. I will ?
Whenever I make your recipe everyone is fascinated, beautiful cumbers
Hello Paulina. I am an Argentine fan of black pancakes and I live in Ecuador a long time ago ... where there is not. I saw your recipe and encouraged myself, and I was rich ... but they are not black pancakes but blond pancakes. Here the brown sugar is caramel color and that color remained and the taste (good) is softer. I don't know how but I would put a photo .. Is there any way to make black sugar? Thank you
Ask why I will want to get it to sell and take off the sugar
Ohhhh my God !!! Pure Paulina delicious. Thank you!!!!! We are in New Zealand. It does not ate a black tortita! After a long time I fueled me in the Super had black sugar. I transport me badly.
Hello Paulina! Today I made your recipe for black pancakes but in a single cake, with a little less flour and less butter (it was what I had) and I cannot explain how spongy and soft and divine that I had left !!! Thanks for sharing your recipes that are very good !! A cordial greeting from Santa Fe, Capital, Sandra.
Hello Paulina! I get the dough but the sugar also breaks and falls when bite. How do you make it compact?
Good recipe, unpleasant you comment at the beginning
Paullinda my black trotitas flown, what do I do!
Hello Paulina !! I never get the masses like you like you !! Neither in the hamburger bread nor in this recipe
I do everything as is, but it does not work!
Can it be done with lift flour instead of yeast?
Hello! With 500 g. of flour and a single egg, the dough is perfect! Many blows by incorporating butter, no flour. The dough is beautiful, as Paulina would say. It is the second time I do them ...
Can it be done with dusty yeast ??? How much quantity?
Che, never in my life I read such a fun. I loved your wave. The 1st time I made black pancakes, I got horrible. I hope this time they get better (that they are edible at least). Thanks Genia
Hahahaha I don't stop laughing, I started reading looking for the recipe and I really had fun. Thanks for the good vibes. Riquisima the recipe
Very good they left spectacular you have a great kitchen the incredible banana Budin
I just want to say this ... Paulina I love you. I want you to be my friend! Your recipes and intro to them are the most!
Black sugar is not clear to me is added before or after baking
Hello! 50 grs of yeast ?? Weren't 25 in the video? 2 eggs? In the video you put only.
To those who have chiclosa, I tell you that ... clean the courage and persist with the blows and kneading. It is not that it is well searched but it improves a lot to transfer it to a Bowl to read.
Hello Paulina. Among nothing more to thank you for the intro .. haha… Or simply think or evoke a porn movie .. ??! ☺
Hello to all. I tell you that I am doing this recipe for about fifteen times and I love it because there are delicious, peeeeeero, always but I always add flour, because with these measures the dough is very wet. I have tried to lower the amount of butter but alter the final taste, like this it seems to me is to add flour. I leave other tips, they always make rings of aluminum foil as a mold but implement in hoops the soda cans and use that of molds, then they do not stick and come out perfect, in addition to the sides they are not brown.
And finally, black sugar adds white sugar and a teaspoon of flour, thus distributed perfect, then dew with an atomizer with a little water so sugar adheres well. I hope it is useful.
Greetings!
The Super Cartle dough was impossible not to add more flour
I did not understand that your delusional thoughts on porn titles and black pancakes have to do, which is our fault, etc, etc., with the recipe ... I made the movie and put it on YouTube, here you should limit yourself to how to do black pancakes ..
I had to add a lot of flour before the butter because
a cake was super liquid ... and now I put the butter and it was very creamy helpaaaaaa
Paulina, Darling. Questionaa… I live in Los'Ejado'unido and apparently it is easier to put a production to film “Tortitas and tortons: Let's play the doctor” than getting fresh yeast. The conversion ratio would be 1/3 of the fresh weight? Here we have easy dust.