Recipes with Wheat flour

American lemon pancakes (16 pieces)

Stir all the ingredients together in a bowl. Heat a large pan well and use the fat you usually make pancakes in. (Use floating margerine for this recipe.) Make four small pancakes on the frying pan at a time.

Vanilla muffins with strawberries

1. Preheat the oven to 170 degrees. Cover a frying pan with the 24 muffin details. Stir the butter creamy with sugar and vanilla powder, then carefully stir the eggs in one at a time - add lemon juice. Mix the flour with baking soda and salt in a separate bowl

American banana pancakes with oatmeal (healthy)

Spoon egg yolks and whites in 2 bowls. First whip the whites stiff. Whip the egg yolks with flour, oatmeal and salt. Then turn egg whites into the mixture to make it light and airy. Heat the forehead and pour the pancakes in a few drops of liquid butter. They

Rice Taffel (curry pan)

Pil onion, peel the apples and cut them into the tern. Sweat curry in the margarine. The apples and onions come in. After 3 min. Enter the meat, sprinkle the flour and stir until it is mixed. The water is added. Shall bite for approx. 20-30 min. Then the cre

Potters pie

Flake the mediator and cut it and the uncoloured sausages in thick slices. Shake them lightly in butter or margarine and add the chopped onions. Turn it for a few minutes and benefit it in greased, refractory dish. Place porridge slices and tomato boats in

Rhubarb - Macro muffins

1. Set the oven to 175 degrees 2. Mix butter, sugar and vanilla sugar. Whip the eggs in one at a time. 3. Pour the milk into the dough and turn the sifted flour and baking soda. Add crushed macons and gently mix it together. Distribute the dough into

Jordskokpandekager

Peel the earthquakes and cut them into rough pieces. Chop them well in food processes. Add the remaining ingredients and blend into a uniform dough Put oil on the pan and fill approx. 1 dl dough on the forehead and step on both sides for a few minutes. t

World's best dessert-apple pie!

Dough: Mix flour, sugar and butter to a dough. (The consistency must be formable and could stick. If the dough is too "crumbling" then add more butter) remember to save some dough to the last part. When the dough is kneaded to a solid dough, press it in a roun