Pancakes recipe easy homemade from scratch breakfast ideas schnook Pfannkuchen

I think it’s very important to have one recipe for banana chocolate chip pancakes, which you can always make and always turns out perfect and tastes delicious. This is one of those recipes. A stable in my kitchen especially since my boyfriend loves them a lot so I am making them quite a lot of times too.

But that’s fine for me, cause they are quick and easy to make and so delicious!

Pancakes recipe easy homemade from scratch breakfast ideas schnook Pfannkuchen

How to make this delicious pancakes recipe?

First make sure you have all your ingredients!

Whole wheat flour (or all purpose flour), baking powder, homemade pumpkin spice (click here for the recipe), salt, bananas, egg, vanilla extract, maple syrup, milk and chocolate chips.

So there are three steps! First step is combining flour, baking powder, salt and pumpkin spice (but that’s optional!). Second step is blending the bananas, egg, vanilla extract, maple syrup and milk in a blender. Third step is adding the liquid mixture to the flour mixture plus the chocolate chips and combine.

Voila three steps to your perfect banana chocolate pancake batter!

Now it’s all up to you, don’t burn these beauties! I like to use a cookie scoop (large ice cream scoop) to divide batter evenly on the pan. I am making small pancakes so there should be enough of space for 3 pancakes on the pan. Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden. Continue until there’s no batter left.

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Banana Chocolate Chip Pancakes

5 from 7 votes

Recipe by Antonia Course: Breakfast, brunchCuisine: American

Servings

10

pancakes

Prep time

20

minutes

Cooking time

10

minutes

Calories

121

kcal

This is a super easy and fast Banana Chocolate Chip Pancake recipe! This recipe bakes soft and fluffy pancakes, the best banana chocolate chip pancakes you'll ever have!

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Ingredients

• 1 cup 1 whole wheat flour optional all purpose flour

• 2 tsp 2 baking powder

• 1 tbsp 1 homemade pumpkin spice optional

• 1 pinch 1 salt

• 2 2 bananas

• 1 1 egg

• 1 tsp 1 vanilla extract

• 2 tbsp 2 maple syrup

• 1/2 cup 1/2 milk or plant based milk

• 1/3 cup 1/3 chocolate chips 66g

Directions

• In a large bowl combine flour, baking powder, pumpkin spice and salt.
• Put the bananas, egg, vanilla extract, maple syrup and milk into a blender and blend.
• Add the liquid mixture to the bowl with the dry ingredients and add the chocolate chips and combine.
• Heat a griddle or non-stick pan over medium-low heat and melt a little butter or coconut oil 8or the oil of your preference) to grease it.
• With a cookie scoop (ice cream scoop) pour the batter on to the pan. I am making small pancakes so there shoul be enough of space for 3 pancakes on the pan. Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden. Continue cooking with the remaining batter.
• Serve pancakes with your favorite topping, maple syrup, nutella, jam there are endless possibilities. Enjoy

Nutrition Facts

• Calories: 121kcal
• Carbohydrates: 23g
• Protein: 3g
• Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 18mg
• Sodium: 21mg
• Potassium: 260mg
• Fiber: 2g
• Sugar: 10g
• Vitamin A: 72IU
• Vitamin C: 2mg
• Calcium: 84mg
• Iron: 1mg

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Pancakes recipe easy homemade from scratch breakfast ideas schnook Pfannkuchen

The post Banana Chocolate Chip Pancakes appeared first on Two Sisters Living Life.

We did it! Like everybody else we made the dalgona coffee but with a twist! We’ve paired the whipped Dalgona Coffee Cream with chocolate overnight oats and it is a dream come true! Who doesn’t want coffee and chocolate for breakfast?

This is an easy and delicious recipe for chocolate overnight oats! Perfect for meal prepping! Perfectly paired with Dalgona Coffee Topping! The recipe for the topping is for one portion!

You have definitely seen the Dalgona Coffee maybe on Instagram or mostly everywhere and if you haven’t tried to make it, you should do it! Dalgona Coffee is made famous by TikTok and Instagram and is a beverage made by whipping equal parts of instant coffee powder, hot water and sugar mixed together until light brown and fluffy paired with hot or cold milk! And I think you can even substitute the coffee powder with cocoa powder or matcha!

Hope you enjoyed this recipe and if you made it please, tell us about it! ? If you are like us at home, bored out of your mind we have some pretty amazing recipes, waiting for you on our blog! 

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Chocolate Overnight Oats

5 from 15 votes

Recipe by Antonia Course: Breakfast, coffee, Meal Prepping RecipesCuisine: American, healthy

Servings

4

Prep time

15

minutes

Cooking time

0

minutes

Calories

345

kcal

This is an easy and delicious recipe for chocolate overnight oats! Perfect for meal prepping! Perfectly paired with Dalgona Coffee Topping!

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Ingredients

• 120 g 120 Oats

• 100 ml 100 hot water

• 3 Tbsp 3 Unsweetened cocoa powder

• 400 ml 400 coconut milk

• 3 tbsp 3 Desiccated Coconut

• 1 1/2 tbsp 1 1/2 chia seeds

• 2 2 bananas

• 3 tbsp 3 maple syrup

Directions

• In a small bowl combine the cocoa powder and the hot water and stir until there are no clumbs. Add all the other ingredients and combine. Pour it in four small glass jars (250ml/8oz jars)and let it stand in the fridge overnight.

Nutrition Facts

• Calories: 345kcal
• Carbohydrates: 52g
• Protein: 6g
• Fat: 13g
• Saturated Fat: 10g
• Sodium: 90mg
• Potassium: 449mg
• Fiber: 8g
• Sugar: 17g
• Vitamin A: 38IU
• Vitamin C: 5mg
• Calcium: 68mg
• Iron: 2mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

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Chocolate Overnight Oats

5 from 15 votes

Recipe by Antonia Course: Breakfast, coffee, Meal Prepping RecipesCuisine: American, healthy

Servings

4

Prep time

15

minutes

Cooking time

0

minutes

Calories

345

kcal

This is an easy and delicious recipe for chocolate overnight oats! Perfect for meal prepping! Perfectly paired with Dalgona Coffee Topping!

Cook Mode

Keep the screen of your device on

Ingredients

• 120 g 120 Oats

• 100 ml 100 hot water

• 3 Tbsp 3 Unsweetened cocoa powder

• 400 ml 400 coconut milk

• 3 tbsp 3 Desiccated Coconut

• 1 1/2 tbsp 1 1/2 chia seeds

• 2 2 bananas

• 3 tbsp 3 maple syrup

Directions

• In a small bowl combine the cocoa powder and the hot water and stir until there are no clumbs. Add all the other ingredients and combine. Pour it in four small glass jars (250ml/8oz jars)and let it stand in the fridge overnight.

Nutrition Facts

• Calories: 345kcal
• Carbohydrates: 52g
• Protein: 6g
• Fat: 13g
• Saturated Fat: 10g
• Sodium: 90mg
• Potassium: 449mg
• Fiber: 8g
• Sugar: 17g
• Vitamin A: 38IU
• Vitamin C: 5mg
• Calcium: 68mg
• Iron: 2mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post Chocolate Overnight Oats with Dalgona Coffee Cream appeared first on Two Sisters Living Life.

This post is dedicated to my favourite Easter sweet bread. The Pinze! The Pinze is a traditional Austrian milk bread recipe or better said a brioche dough recipe. What makes this brioche dough unique is the aniseeds flavour. I made these Easterly loafs with the tangzhong method which makes this sweet bread extra fluffy and soft. These Pinzen can’t be missed on any Easter brunch table.

The Pinze is my favourite Easter pastry in the world. Every year I’m looking forward with excitement for spring season to begin. because I know I’ll get these fluffy buttery brioche breads with their unique taste in every bakery in Austria. The only problem there is with Pinzen is that not every bakery makes them right. Most bake them to try. That’s why I developed this recipe. The Pinzen have their unique aniseeds flavour but are fluffy, soft and juicy.

The Pinze- a traditional Austrian Easter milk bread recipe

It all start with aniseeds.

The uniqueness of a Pinze is her flavour. And the flavour comes from aniseeds which get soaked in warm white wine overnight. That’s my first step which I prepare the day before starting with the original process of baking.

• I heat 120ml of white wine in the microwave for 30-40 seconds and mix the wine with 1 1/2 tsp of aniseeds.
• I let the seeds soak overnight.
• In the morning I strain the wine. I discard the seeds but I keep the flavoured wine .

The tangzhong method.

After straining the whine I mix the wine together with the milk and a small part of the flour and bring everything to a boil and begins to thicken to a slurry. Don’t forget to constantly stir everything. This is called a tangzhong. The tangzhong or water roux is a mixture of both liquid and flour that you stir and cook until the starches in the flour gelatinize and the mixture thickens.That way the starches can hold twice as much liquid than a normal yeast dough.

Not only does the starch in the flour absorb more liquid; since heating the starch with water creates structure, it’s able to hold onto that extra liquid throughout the kneading, baking, and cooling processes.

The advantages:

• Since there’s less free (unabsorbed) water in the dough, it’s less sticky and easier to knead
• The bread or rolls may rise higher, due to more water creating more internal steam (which makes bread rise in the oven — along with the carbon dioxide given off by the yeast)
•  Having retained more water during baking, bread and rolls will be moister, and will stay soft and fresh longer

The dough itself.

• At first I pour the tangzhong into the bowl of a stand mixer with the hook attached, and let it cool slightly.
• Secondly I added the rest of the dough ingredients to the bowl and start kneading it on low for 5 minutes.
• When the dough comes together I increase the speed to medium. I let it knead for another 10 minutes until the dough is elastic and won’t stick any longer to the side of the bowl.
• At last I cover the bowl with plastic wrap and let the dough rise until double in size at a warm place.

The rising of the dough.

After the brioche dough has risen for the first time I knead it for a couple of minutes and let it rise again until doubled. I repeat the kneading and rising process 4 times. Every rising will take shorter than the last one. Through this process the pores of my milk bread will get finer and smaller which is another characteristic feature of a Pinze.

The shaping and cutting.

After I deflated the brioche dough for the last time i cut the dough into 10 equal heavy parts. But you can also leave half the dough whole for one big loaf and only cut the other half into 5 equal parts.

The shaping.

I take every dough piece and start pulling the outer sides into the middle where i pinch them together. I do that for 2-3 times until the dough got some tension and is already shaped like a ball. After that I put the dough on the counter and bend my fingers around the dough ball and start circling it inside of my hand until its perfectly round in shape. Repeat this with every dough piece. Put the dough balls on a baking tray covered with baking sheet.Leave enough space between the doughs. I wouldn’t recommend more than 5 Pinzen on a baking tray. Let it rise one final time. Give them enough time to double in size. After that brush them with the egg wash.

The Cut – which makes The Pinze inimitable

You need for the 3 parts cut a scissors. I put one tip of the scissors upright about 1/3 deep into the dough and cut 3 times from the inside to the outside into the dough.

After giving every Pinze their signature cut, bake them in the preheated oven for about 20-30 minutes. depending on how the size and colouring is.

Make sure to give my favourite kind of brioche recipe a try. You won’t be disappointed . Promised ! However I love to bake the milk bread for Sunday mornings. I often prepare it the day before and let the formed dough balls rise in the fridge overnight. Brushing and Cutting them in the morning.

These fluffy goodnesses are best enjoyed with my delicious recipe for a decadent Vanilla and Rosemary flavoured Orange Jam. Make sure to check out the recipe.

Tag us on Instagram and Facebook @twosisterslivinglife or #twosisterslivinglife so that we can see what you created and pin our recipes for later. Pinterest we love you.

Sweet and fluffy hugs, yours truly Nina

The Pinze – an Austrian Easter milk bread recipe

5 from 68 votes

Recipe by Nina Course: Breakfast, brunchCuisine: austrian

Servings

10

small loafs

Prep time

15

minutes

Cooking time

20

minutes

Calories

335

kcal

resting time

3

hours 

This is a traditional Austrian Easter Recipe for a Pinze which is a fluffy slightly sweet and buttery milk bread with an Anis seed flavor. This milk bread cant be missed on any Easter brunch.

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Ingredients

• For the Tangzhong

• 60 g 60 all purpose flour

• 120 ml 120 milk

• 140 ml 140 white wine

• 1,5 tsp 1,5 aniseed

• For the dough

• 440 g 440 all purpose flour

• 1 packet 1 dry yeast about 8g or 20g fresh yeast

• 80 g 80 sugar

• 1/4 tsp 1/4 salt

• 1 tsp 1 vanilla sugar

• peel of 2 oranges

• 90 g 90 butter slightly melted

• 3 3 egg yolks large at room temperature

• For the egg wash

• 2 2 egg yolks

• 1 tbsp 1 cream

Directions

• The night before mix together the white wine and the aniseeds. Heat in microwave for 30 seconds and let them soak overnight.

  • 

• For the Tangzhong
• Mix togehter the strained white wine, milk and flour in a pan with a whisk.
• Start heading the mixture under constant stiring until it start bubling and thickens. Turn off the heat and stir everything until its homogenous and came together to a slurry.

  • 

• Put the slurry into the bowl of stand mixer and let it cool slightly.
• For the dough
• Add to the tangzhong (slurry) all the ingredients of the dough and start mixing wtih a hook.
• Start kneading the dough on slow for about 5 minutes.
• Then increase speed to medium and knead for another 10 minutes. The dough is ready when it doesnt stick anylonger to the side of the bowls.
• Cover the bowl with plastic wrap and let the dough rise at a warm place until double in size. This will take about one hour.
• When the dough is double in size knead it for about 5 minutes, cover it again and let it rise again until double in size.repeat the kneading and rising for 2 more times. Every next rising will need less time.
• After the 4th rising knead the dough one more time and cut the dough into 2 eaqual parts.Cut every half into another 4 equal part so that you will have 8 small Pinzen or leave one half for one big Pinze and cut onply the other half into 4 small parts.
• Now take every dough piece and pul the outer sides into the the middle 2-3 times. and pinch togehter. Then put the dough with the seam down on the woriking surface. cover the round dough piece with your hand. Fingers are crooked slightly to cover the dough ball and now start rolling the dough until round. Place it on a baking tray with a baking sheet on it. Repeat this process with every dough piece.
• When all the dough pieces are formed cover them and and let them rise one final time until double in size.
• When the dough balls are double in size put the egg wash on top.
• Cut them from the middle to the outer sides 3 times. It should be a deep cut.

  • 

• Put a baking tray filled with water on the bottom of your oven and preheat the oven to 210°C or 410°F.
• Bake The smaller Pinzen loafs for about 15-20 minutes ore until they are a darker golden brown.Larger Loafs bake for about 20-25 minutes. Or a darker golden brown.
• Take loafs out of the oven and let them cool completely .Enjoy<3

Nutrition Facts

• Calories: 335kcal
• Carbohydrates: 48g
• Protein: 7g
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 120mg
• Sodium: 135mg
• Potassium: 100mg
• Fiber: 2g
• Sugar: 9g
• Vitamin A: 396IU
• Calcium: 37mg
• Iron: 3mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

Give us a follow!

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The post The Pinze – a traditional Austrian milk bread recipe appeared first on Two Sisters Living Life.