It is a little trickier at the moment and may take a little longer. Being in a non-English speaking country, that also has quite a different cooking culture is a real learning experience.
One of the Sunday staples in our weekly menu is pancakes. We are real fans of the Jamie Oliver 1-cup recipe as it is super simple. This is one that the kiddies had started making.
On one of the shopping expeditions, I picked up some mehl (flour) and all of the other ingredients.
It wasn't until I got home that I realised I needed self raising flour for this recipe. After a bit of late night Googling, I found that there is no such thing in Germany. It isn't something that is used here. (Please, any Germans reading this, correct me if I am wrong).
So that meant a change in breakfast plans. With all of these ingredients what was I to do?
With the recipe all sorted I open the flour to find the weizen actually means wheat and not white like I had thought while perusing the shelves in Bio-Mart.
The crepes turned out well and there were no complaints about the little 'bits' in these.
This left me with a bit of a mission for the week. I needed to understand the difference between all of the mehls and see if I could find a raising agent.
I was able to find some back pulven (baking powder) at a different supermarket, and with the help of a very patient shop assistant, work out the difference between all of the mehl.
I had presumed that the numbers on the packet were to do with processing which was right. The only difference was I had it the wrong way around. I had thought that the higher the number, the more processed it would be, but it is actually the opposite. After my friendly shop assistant had explained this to me, I thought I would try to understand a little more. It isn't necessarily to do just with processing, but also the mineral content (I think). After a little more reading, I was happy with the mehl choice I had made and was confident that Sunday's breakfast would work.
New ingredients at the ready.
The batter was looking a little more promising.
Light and fluffy pancakes were on the menu again.
I just couldn't walk past these gorgeous raspberries at the market on Friday. These turned out the be the perfect accompaniment.
I still think the crepes will sneak their way into the menu too.