Breakfast
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PANCAKES WITH HAZELNUT
SPREAD & STRAWBERRIES
PREP: 5 MINUTES | PREHEAT: 7 MINUTES | COOK: 6 MINUTES | MAKES: 4 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1 Place the plancha on the unit. Turn the dial to set
temperature to 175°C. Set an external timer to 7
minutes and allow the plancha to preheat.
2 In a medium bowl, combine flour, sugar, and salt.
Add milk and egg, whisking until smooth. Then
add melted butter, whisking until combined.
3 When unit is preheated, spoon 2 to 3 tablespoons
of batter onto the plancha. Repeat this process
until there are 6 portions of batter on plancha.
4 Cook for 6 minutes, flipping halfway through.
Pancakes are done when you see bubbles form
on the top. Repeat this process with remaining
batter.
5 When cooking is complete, transfer pancakes to
a plate. Spread chocolate hazelnut spread onto
each pancake and top with strawberries. Serve
while warm.
INGREDIENTS
130g plain flour
2 tablespoons granulated sugar
1
/2 teaspoon sea salt
240ml whole milk
1 large egg
20g unsalted butter, melted
TOPPINGS (optional)
Chocolate hazelnut spread
Sliced strawberries
FRENCH TOAST
PREP: 5 MINUTES | PREHEAT: 7 MINUTES | COOK: 6 MINUTES | MAKES: 4 SERVINGS
BEGINNER RECIPE
DIRECTIONS
1 Place the plancha on the unit. Turn the dial to set
temperature to 175°C. Set an external timer to 7
minutes and allow the plancha to preheat.
2 In a medium bowl, add the eggs, milk, vanilla
extract, sugar, maple syrup, cinnamon and mix
until evenly combined.
3 While unit is preheating, soak the brioche
bread into the egg mixture, then transfer to
the heated plancha. Cook for 6 minutes,
flipping halfway through.
4 When the French toast is cooked, place on
a plate. Serve with your favourite topping.
INGREDIENTS
3 large eggs
60ml whole milk
1
/2 teaspoon vanilla extract
2 tablespoons granulated sugar
2 tablespoons maple syrup
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
4 slices brioche bread
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ENGLISH
ENGLISH
PETIT-DÉJEUNER BREAKFAST
BREAKFAST