John Myers
Ingredients for 1 servings:
- 10 g broth, instant
- 1 liter of water
- 2 large eggs
- 2 tbsp bran (oat), easily soluble flakes
- 50 ml milk, 1.5%
- 1 pinch of salt
- 3 drops of olive oil
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Portion for hungry people, contains the oat bran for 1 day
Bring the water and stock powder to a boil. Dissolve the oat bran in the milk in a bowl. Add the eggs and whisk everything together. Add the salt. Heat a pan greased with a few drops of oil (add 3-4 drops of oil to the pan and rub it all in with a paper towel). Slowly cook the pancake mixture in the pan – they should ideally be golden brown on both sides. Flipping is a bit tricky, but pancakes are naturally forgiving, as they will be cut up anyway. Let the pancake cool briefly and then cut into strips (the length of the strips can be adjusted to your personal preference). Add the pancakes to the soup and enjoy. Tip for flipping: I use two spatulas at the same time. This type of pancake loves to break. The best chance of flipping it intact, or at least in half, is with several spatulas. Note: For simplicity, I use soup powder (although in homeopathic dilution because of the fat and salt). For Dukan followers: this recipe is also suitable for the Attack phase. You only have to be careful with the fat and salt because of the broth—but the soup filling is the important thing. For Dukan newbies: the diet is about not eating carbohydrates (after an initial phase, they are allowed every other day in the form of vegetables, but of course no potatoes or the like)—so the diet is only suitable for true meat and yogurt lovers.
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