Monthly Archives: February 2023

How to make Pancakes | Fluffy Pancake Recipe

This recipe makes the softest fluffiest pancakes and most if not all of the ingredients you should be able to find in your kitchen. Pour yourself a cup of coffee and whip these up for brunch this weekend. Start by measuring out a cup and half of all purpose flour into a large mixing bowl.

This recipe makes enough for 3-4 people so if you are cooking for more just double the recipe. You can find a printable version on my website, or check the information box below for the measurements.

In the same bowl as the flour measure out 4 teaspoons of baking powder.

4 may seem like a lot, but this is the secret to getting the softest, fluffiest pancakes. As the pancakes cook the baking powder is going to react and create an abundance of air, getting that perfect pancake texture. Lastly to the dry ingredients add a pinch of salt. You can add sugar here as well if you would like, around a tablespoon, but I prefer to add sweetness with toppings rather than with the actual pancake.

Use a wooden spoon to mix the dry ingredients together until they are combined. Set the bowl to the side. In a smaller bowl to mix together the wet ingredients. First crack in on large free range egg, followed by the milk. I’m using dairy but you can substitute with soy or almond if you would like.

To the egg and milk add in a 1/4 cup of cooled melted butter. Use a fork to mix everything together, making sure the egg is well incorporated. This is optional, but I love a hint of vanilla. Add half a teaspoon of pure vanilla essence and mix again.

How to make Pancakes | Fluffy Pancake Recipe

Make a well in flour and pour in the wet ingredients.

Fold the batter together with a wooden spoon until there are no longer any large lumps.. Make sure you’re not over mixing as this will lead to your pancakes being quite tough. I’ve kept these pancakes quite pain but if you do want to add blueberries or chocolate chips, or any other flavourings now would be a good time. When you are ready to cook the pancakes heat a heavy bottomed pan like cast iron over medium low heat.

When the pan has heated add a small amount of butter to the pan to melt. Scoop out about a 1/3 of a cup of batter and pour into the pan. Leave the pancake to spread on it’s own and cook for a few minutes. You’ll know it’s ready to flip when air bubbles start to form on the top. If you are unsure just use a spatula to lift up the side and check the bottom.

Flip and cook for a further few minutes on the opposite side.

If your pancakes are browning a little to quickly just adjust the heat. Place the cooked pancake on a plate and repeat with the next. You should get about 6 or 7 pancakes out of this recipe so continue until you are out of batter. Top the pancakes with maple syrup and any of your other favourite toppings.

Send me a photo if you try out this recipe, I would love to see your favourite pancake topping. Thank you for watching, I hope you enjoyed this recipe and I will see you in my next video. Bye..

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Acupuncture for Sinus Pressure and Congestion

Here is an example of what the needle looks like. We actually sometimes compare it to a cat’s whisker. It’s nothing like a hypodermic needle that you’ll see in a doctor’s office. We say about 10 of these would actually fit in the tip of the hypodermic needle. These are very fine so that’s why there’s really no pain really associated with acupuncture needling.

Let’s do the first needle. I am going to have you take a deep breath in. And exhale. Nacha: How are you doing? Dr.

Hart: Good, have you started? Nacha: And we will place one more on the other side. Anytime we needle, we always needle bilaterally. That means that we needle both sides. Nacha: How is that?

Dr. Hart: Good! Nacha: Great, and now you see me place a few constitutional needling points. One will be stomach 36. This point is one of our most nourishing points.

As I mentioned earlier, we like to use some nourishing points that are gonna have actually helped build the qi in the body. So it is this one here.

Acupuncture for Sinus Pressure and Congestion

One more we will try is long 7. As I mentioned earlier the long meridian is the meridian focused on building wei qi, that protective qi. There we go!

So that is what a sinus treatment would look like. We probably would add a few more needles but you are able to get the idea. Nacha: Dr. Hart, how do you feel? Dr.

Hart: I feel great. Nacha: Acupuncture actually induces a very deep relaxation during the treatment. Once all the needles are placed in, I will dim the lights and you will feel deeply relaxed. And almost everyone says that’s the best sleep they get usually after an acupuncture treatment. It really helps release all of those endorphins that help relax the system.

I hope you enjoyed this brief introduction to acupuncture..

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Jamie Oliver on making the perfect omelette – Jamie’s Ministry of Food

Hi guys,

Welcome to the ministry of food We gonna do omelettes. Omelettes are fantastic! They’re cheap, they’re flexible you can use all sorts of different things: crispy bacon, mushrooms, tomatoes, cheeses, you name it! I think omelettes are the kind of thing that don’t really get the sort of credit that’s due actually if they are cooked beautifully they are incredible They are cheap! Eggs are one of the best forms of protein Go free range organic eggs!

You’ll be laughin’ Personally I use three eggs for a main course omelette Just crack them in like this Get your egg, crack it on the side, open it up… if for any reason you got shell in there use the half of the shell to get the shell out And if you try with your fingers, you’ll be going like this all night, and it won’t work! So, pinch of salt.


And pepper…

Like that! Some people put milk and cream… I don’t!

… At all!.

.. I got a pan, the right sized pan…

about, sort of, 7 inches, I guess… That’s on a medium heat whisk up your eggs..

. Just a little bit of oil… extra virgin’s obviously is a nicer way to go a knob of butter in there.

.. let that start to melt…

give it a cheevy about in the pan you wanna coat the bottom of the pan like that The great thing about omelettes and eggs is that if you get the first one wrong, then learn from it, try again and just get it perfect! If is too dark, cook it less If is too hard, cook it less If is too soft, cook it more So… we’re gonna turn that down a little bit there You want it about medium heat, don’t rush it, otherwise if you cook eggs too hard and too fast, you get this kind of horrible.

… ..

..horrible sort of crispiness to it which we don’t like…

Now, for the first 20 seconds…

You can bring in..

. the eggs… from the sides, like this.

.. and where is a gap, there, don’t worry just tilt the pan…

and then you can bring it in here, and then you can tilt the pan just like this, all right? and then, after about 30 seconds, you’ll wanna squiggle the egg around one last time and turn the heat down a bit and I’m putting a little bit of cheddar cheese in now you could use all sorts of different cheese… but I think cheddar cheese is just great you need the tiniest amount and this is just for a basic omelette so I just grate the cheese over the omelette like this.

.. You can see that the eggs still look a little soft around here That’s good news…

Coz the egg…you don’t want it to be overcooked and hard, You want it to be silky and delicious But, yes! You don’t want it raw!

So…just gonna let it just take over on a low heat now for about..

.40 seconds Just as this sort of…softness of the eggs just start turning.

.. You can just look at it, you can see it You can see the egg changed color Then you get your slice like this…

You can just go around the edges… don’t sort of over touch it..

. just go around the edges… and just lodge it.

.. non-stick pans for this, really essential, I think unless you got a good old cast-iron one See if you can move the omelette like that…

. Can you see how the omelette’s moving? all right. So in theory I shouldn’t get any grief So what I do then, is: I tilt the omelette away put my spatula..

into one side like this… get it underneath..

. I don’t want to overcook the omelette and then just flap it, like that, that’s all we want And that is heavenly you can see a tiny bit of colour there… which is.

..enough loads of colour and it’s gone hard…

Then all I do… is just serve it! And in the middle there.

.. you’ll have a beautiful omelette I mean that…

you know, as a snack, with a salad, cold meats… just on its own, a tiny bit of ketchup, lovely, chopped tomatoes, you can start making your own omelettes up just by frying, let’s say, mushrooms first, then..


doing your omelette like that… you could fry crispy bacon first and then put the eggs into it.

.. so you can really make so many different things out of an omelette And I want to show you inside, here what you don’t want is like an overcooked egg, cos’ it’s boring what you want is…

that sort of… fantastically soft..

. silky… sort of inside.

.. Can you see it in there? You want it to be soft and silky..

. Alright? It’s not a raw egg. Is just lovely..

. lovely melted cheese. 9 out of 10 Oliver See if you can get your eggs that good Good luck! And if you’re gonna pass that on home or at the work place this is a great dish to do Simple, but brilliant! Good luck!


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