This pieter van der doe is a really fun, easy, and satisfying way to start the day with a healthy breakfast. After reading the title of this recipe, you might think that it is some sort of healthy meal that is going to be a staple of yours for the rest of the day. That would be wrong. It is actually a hearty, satisfying, gluten-free, and low-calorie breakfast that can be easily made to your liking.
The recipe is quite simple, but the ingredients are quite satisfying in their own right. The first thing you need to make is your favorite pancake mix (I used the recipe for the patties from the Bacon & Buttered Pancake recipe section). Next, you will need eggs, a small onion, a green bell pepper, a small amount of chopped celery, and a handful of fresh peas.
The recipe makes a surprisingly tasty breakfast because it uses a lot of vegetables (and the pancake mix) and it’s made completely with all kinds of other wonderful things like bacon, butter, and maple syrup. It’s also loaded with protein and fiber, but it’s also low in calories, and you can feel free to add your own toppings.
There’s a bonus to this recipe that I don’t normally like to think of: you can make it in minutes. The amount of ingredients you need should be enough to make a bacon and egg pancake in the microwave if you really want to, but if you just want a quick breakfast with a little bit of protein and fiber, this is your recipe.
Of course, if you’re going to be buying it for yourself, you will need to adjust your cooking times so it is at least 20 minutes. And its best eaten while warm.
The original recipe is pretty easy to make. The only thing is that the pancake needs to be sliced into small squares, something you can do in a matter of seconds with a pair of kitchen scissors. Thats because you can easily cut the bacon and eggs in two or three different ways, which makes it a little harder to know the exact size of the pancakes to cut them.
I have to add that I only knew that the ingredients of the recipe were a little tough. I wasn’t prepared to make a full-blown pancake, but the recipe didn’t look that bad in the first place. I was only able to get it down to about a third of the size it should have been.
Well, the pancake recipe doesnt look that bad. The eggs I had didnt look as sweet as they were supposed to. The bacon wasnt as crispy, so I probably overcooked it. I also didnt have a lot of salt in the recipe. This is why you can’t cook something like this at home, you have to know what the ingredients are before you cook it.
The hardest part of home-cooked pancake is keeping the eggs at a nice uniform temperature. My secret is: do not over-beat the eggs. If you are over-stirring them, they will not be nice and fluffy at the same time. I also have not found the pancake recipe to be as smooth as it should be. The breadcrumbs taste like cardboard.
This might be the hardest recipe to understand, but I want to give it a try. The first few batters I made were very runny and had no flavor, but by the time I added the egg, I was happy that it was good to go.