Two-ingredient pancakes are thick pancakes made with eggs and bananas.

Quick and easy to prepare, without flour, milk or butter, soft and tasty, they can be eaten at breakfast or during other daytime snacks.

Difficulty level : low
Prep time : 10 mins
Rest time :
Cook time : 15 mins
Total time : 25 mins
Yield : 4 servings
2 ripe bananas
2 eggs + 2 egg whites

Steps :

  • Peel bananas and cut into small pieces. Mash well with a fork.
  • Beat two eggs and two egg whites in a large bowl.
  • Add banana pulp to eggs and blend with an immersion blender until smooth and creamy.
  • Heat a non-stick pan over low heat.
  • Pour in half a ladleful of pancake mixture.
  • As soon as a crust forms, turn over with a spatula and repeat the operation until the batter is used up.
  • Arrange the pancakes on top of each other.
  • Sprinkle with powdered sugar or pour maple syrup or honey.
  • Serve and enjoy!


A mexican village bread is a bread made of flour, sugar, cream, eggs, yeast, vanilla, nuts, salt and sesame seeds.

The history of bread in Mexico dates back to the Spanish conquest of Mexico. The techniques of baking bread were brought by the Spaniards to Mesoamerica (until then there were mainly cakes made from cornmeal). Sweet breads (pan de azúcar ou sweet bread) are one of the bakery specialties of Mexican cuisine.

Easy and quick to prepare, delicious, it is perfect for breakfast or daytime snacks.

Level of difficulty : easy
Prep time : 15 min
Rest time : 2 hours
Cook time : 25 min
Total time : 40 min + 2 h (raising)
Yield : 6 servings
2.8 cup (350 g) flour all purpose
1.1 cup (250 g) caster sugar
1.75 cup (250 g) sesame seeds
2/3 cup (80 g) chopped walnuts
3 teaspoon instant yeast
1 tablespoon butter, melted
1.5 cup (350 g) fresh cream
3 eggs + 1 egg yolk
vanilla extract
1/2 tablespoon salt

Preparation :

  • In a bowl, gently stir the cream for a few minutes.
  • Add the eggs one after the other, the sugar and the vanilla, mix and set aside.
  • Gradually incorporate the flour and yeast, sifted and mixed together beforehand.
  • Add the nuts and mix until you get a smooth paste.
  • Let stand for about 1 hour in a bowl covered with a cloth at room temperature.
  • Cut the dough into 3 equal parts.
  • Form dough rolls 1-2 inch and braid together.
  • Cut into 2 to 3 braids and place on a baking sheet lined with lightly buttered baking paper.
  • Leave to rise for about 1 hour.
  • Brush with egg yolk.
  • Preheat the oven in static mode to 365°F/185°C.
  • Bake for about 25 min.
  • Take out of the oven and sprinkle with sesame seeds if necessary.
  • Let cool and enjoy !


Banana bread is a type of bread made from mashed bananas.It is often a moist, sweet, cake-like quick bread; however there are some banana bread recipes that are traditional-style raised breads.
Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s. It appeared in Pillsbury’s 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950.
National Banana Bread day is February 23.

Even if bananas appeared in the US in the 1870s, some food historians believe it was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas. Others believe the modern banana bread was developed in corporate kitchens to promote baking soda products.

Difficulty level : low
Prep time : 10 min
Rest time :
Cook time : 40 min
Total time : 50 min
Yield : 4/6 servings
3 ripe bananas
2 large eggs
2/3 cup caster sugar
1/3 vegetable oil
1.25 cup all-purpose flour
1 tsp baking soda
1 pinch of salt
1/3-1/2 cup walnuts, chopped (optional)

Steps :

  • Mash bananas et beat eggs in a bowl.
  • In a bowl, mix together with a spatula bananas, eggs, sugar, oil, flour, baking soda and salt.
  • Possibly add walnuts.
  • Pour in a greased 8.5×4.5 loaf pan.
  • Preheat oven at 350°F.
  • Bake for 35 to 40 minutes or until toothpick comes out clean.
  • Let cool.
  • Unmold.
  • Serve and enjoy !


A soda bread is a variety of quick bread made of flour, baking soda, water, salt, eggs, buttermilk, and honey.

The baking soda reacting with the lactic acid in buttermilk makes the bread rise faster.

During the early years of the colonization of the Americas, the settlers used sodium or pearl ash (potassium carbonate), as a leavening agent in quick breads. In his book American Cookery, published in 1796 in the United States, Amelia Simmons describes soda breads as a quick and inexpensive method of making bread.

In Europe, breads using baking soda began to appear in the mid-XIXth century, when it became available as a leavening agent. Breads, patties, baking soda scones, as well as cream of tartar or tartaric acid have become popular in Austria, Britain, Ireland, and Poland. Traditional soda bread, consumed in Serbian cuisine, also uses baking soda, especially the traditional one. česnica, a soda bread made at Christmas.

Difficulty level : easy
Prep time : 25 min
Rest time :
Cook time : 35 min
Total time :  1 hours
Yield :  6 servings
2 cups whole wheat flour
1.5 cups all-purpose flour
1 tsp baking soda
1 tsp fine salt
1 egg
1.5 cups buttermilk
1 tbsp honey

Steps :

  • In a bowl, mix the two flours and add the baking soda and salt.
  • In another bowl, combine the buttermilk, egg and honey.
  • Once the mixture of buttermilk-egg and honey well mixed, add to the flour mixture and mix well with the wooden spoon.
  • Pour the mixture into a cake mold or round pan by incisions on the surface.
  • Preheat the oven to 400° F.
  • Bake during 40 at 45 min, making sure the surface does not burn.
  • Get out of the oven. Unmold and wrap the bread in a clean cloth to let it cool so that the crust remains crisp.
  • Serve and enjoy.


Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. Dumplings and pancakes made with finely ground cornmeal were staple foods of the Hopi people in Arizona. The Hidatsa people of the Upper Midwest called baked cornbread naktsi. Cherokee and Seneca tribes enriched the basic batter, adding chestnuts, sunflower seeds, apples or berries, and sometimes combining beans or potatoes with the cornmeal. Modern versions of cornbread are usually leavened by baking powder.

Difficulty level : low
Prep time : 5 min
Rest time :
Cook time : 20 min
Total time : 25 min
Yield : 6/8 servings
1 cup all-purpose flour
1 cup yellow cornmeal
1 cup milk
2/3 cup caster sugar
1/3 cup butter, melted
1 egg (large size)
1 tbsp baking powder
1 pinch salt

Steps :

  • Butter a 10 inch rond pan lined with parchment paper.
  • Preheat the oven to 400°F.
  • In a bowl, mix the flour, cornmeal, salt, sugar and baking powder.
  • Make a well in the center and add the butter, milk and egg.
  • Stir until the mixture comes together.
  • Pour the batter into the pan and bake for 20 min until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Serve hot.
  • Enjoy !


A blini refers to small (2-4 inches in diameter) savory pancakes made with leavened batter. Blinis sometimes include grated potatoes, apples or grapes.

The term blini comes from Russian blin itself derived from Old Slavic mlin, meaning “to grind”. Blini were considered by early East Slavic people in pre-Christian times to be a symbol of the sun, due to their round form. They were traditionally prepared at the end of winter to honor the rebirth of the new sun. This pagan tradition taken up by the Orthodox Church is still celebrated today.

Easy and quick to cook, this savourous small pancakes can beserved with butter, cheese, jam, tarama, caviar and other garnishes.

Difficulty level : low
Prep time : 15 min
Rest time : 3 h 30 min
Cook time : 5 min
Total time : 20 min + 3 h 30 min (rest)
Yield : 6 servings
2 cups all purpose flour
3 eggs (medium size)
1.75 cups milk, at room temperature
1 tsp baking powder
4 tbsp butter
1.5 tsp salt

Steps :

  • In a bowl combine flour, salt, and baking powder.
  • Whisk milk, eggs, and 2 tbsp butter together in a separate bowl.
  • Mix into the flour mixture until batter is fully combined.
  • Heat 2 tbsp butter in a skillet over medium-low heat.
  • Drop batter, 1 tsp at a time, onto the heated skillet.
  • Cook until bubbles form, 1.5 to 2 min.
  • Flip and continue cooking until brown, about 1 min more.
  • Lay on plate lined with a paper towel.
  • Repeat with the remaining batter.
  • Let cool and serve.
  • Enjoy !


Homemade burger buns are small breads made of flour, water, yeast, egg, butter, sugar, salt and oil browned with egg and milk and sprinkled with sesame seeds.

Easy to prepare, soft and delicious, they are perfect for composing burgers or as an accompanying bread.

Difficulty level : easy
Prep time : 25 min
Rest time : 2 h 15 min
Cook time : 12 min
Total time : 37 min + 2 h 15 min (rest)
Yield : 6 to 8 buns
Dough :
1 pound all purpose flour
1 cup warm water
1 tbsp baking yeast
1 egg (large size)
3 tbsp melted butter
3 tbsp sugar
1 tsp salt
1 tbsp oil
Topping :
1 egg + 1/4 cup milk
sesame seeds

Preparation :

  • In a bowl, add the lukewarm water, 1/2 cup flour and the dry yeast and mix well with a whisk. Let stand for 15 min.
  • After 15 min when the mixture has become frothy, add the sugar and butter and mix.
  • Add the flour and knead for about 3 to 5 min until the dough comes together.
  • Take the dough out of the bowl, brush the bottom with oil and return the dough to the bowl.
  • Cover with plastic wrap and let rise for 1 hour.
  • After 1 hour, place the dough on a floured work surface and roughly shape a rectangle.
  • Cut 8 equal pieces, form balls and place on a baking sheet lined with parchment paper.
  • Cover with a tea towel and let rise for another 1 hour.
  • Preheat the oven in static mode to 375° F.
  • Gently brush the dough balls with the mixture of mixed egg and milk without deflating them.
  • Sprinkle with sesame seeds.
  • Bake in the center of the oven for 8 to 12 minutes until the top is lightly browned.
  • Take out of the oven and let cool.
  • Use and enjoy!


hot dog bun is a soft bun specially designed to hold a hot dog or other type of sausage. 

The original goal was to make it possible to eat hot dogs without burning your hands. There are two types of bread: New England style hot dog buns top loading (“lobster buns”) and side loading buns, common in the United States, called American style.

There are regional variations such as loaves adorned with Chicago poppy seeds.
The term “hot dog” is said to have been coined at the end of the 19th century. Watching German immigrants eat sausages on buns, Americans reportedly joked that the sausages looked suspiciously like German dachshunds.
At the 1904 Louisiana Purchase Exposition in St. Louis, a German dealer served hot sausages called “Frankfurters”, in reference to his birthplace, Frankfurt. At first, he gave his customers gloves to hold his sausages, then his baker brother invented a solution: the hot dog bun was born.

Difficult level : easy
Prep time : 35 min
Rising time : 2 h 30 min
Cook time : 15 min
Total time : 50 min + 2 h 30 min (rising)
Yield : 4 servings
2.75 cups flour
1/2 cup milk
1/3 cup water
2 tbsp butter
2 egg yolks
2 tbsp sugar
1 tsp instant yeast
1 tsp salt

Preparation :

  • In a small bowl, sift the flour.
  • Add the yeast, sugar and salt.
  • Mix and set aside.
  • In a saucepan, pour the water and heat over medium heat.
  • Add the butter and melt it.
  • Off the heat, add the milk and stir well.
  • Heat to 120° F.
  • Pour into a bowl.
  • Add the flour mixture, knead with your hands and gradually add the egg yolks.
  • Continue to knead for about 15 min until you obtain an elastic and homogeneous mixture.
  • Place the dough in a bowl.
  • Cover with plastic wrap and let rise at room temperature for about 1 h 30 min until the dough doubles in size.
  • Divide the dough into 5 equal parts.
  • Knead and form elongated 1* 4 inch loaves.
  • Place on a baking sheet lined with parchment paper, lightly buttered, and floured.
  • Cover with a clean cloth and let stand for 1 hour.
  • Preheat the oven in static mode to 425° F.
  • Brush the buns with milk, gently, without breaking the surface.
  • Bake for 10 to 15 min until lightly browned on the surface.
  • Take out of the oven and let cool on a rack.
  • Serve and enjoy !


A pancake is a flat cake, often thin and round, prepared from a starch-based batter that contains eggs, milk and butter, cooked on a hot surface (griddle or frying pan) with oil or butter.
The pancake’s shape and structure varies worldwide. In the United Kingdom, pancakes are often unleavened. In North America, a leavening agent is used (baking powder) creating a thick fluffy pancake. A crêpe is a thin Breton pancake of French origin cooked on both sides in a special pan. When buttermilk is used in place of or in addition to milk, the pancake has got a tart flavor (buttermilk pancake).
Pancakes may be served at any time of the day or year with a variety of toppings or fillings. In North America, they are typically considered a breakfast food and serve a similar function to waffles.

The recipe and method below allows you to make pancake dough in less than 1 minute.

Level of difficulty : easy
Prep time :  5 min
Rest time :
Cooking time : 5 min
Total time : 10 min
Yield : 4 servings
2.5 cup flour
1.25 cup milk
1 cup whole yogurt
1.5 tbsp caster sugar
1 tbsp bakin powder / vanilla extract
2 eggs
4 tbsp oil
2 pinches of salt

Preparation :

  • Put the flour, caster sugar, salt, vanilla and the baking powder in a glass jar with lid.bocal.png
  • Add yogurt, milk, eggs and oil.
  • Close the container and shake vigorously until all the ingredients are well combined. 
  • Oil a small non-stick 5-7 inch frying pan.
  • Heat warm and pour some dough directly from the jar.
  • Cook until small holes and bubbles form on the surface of the pancake. 
  • Return and cook in the same way.
  • Place on a plate lined with absorbent paper, and continue until all the dough is used up.
  • Serve with a sprinkle of honey or maple syrup and enjoy !


tortilla is a pancake prepared with corn flour, water and salt.

Originally from Mexico and Central America, the staple food of the Mesoamerican Amerindians was corn, the domestication of which, at least 9 years ago, contributed decisively to the sedentarization of these peoples. The tortilla is probably one of the oldest culinary preparations of this cereal.

The spanish word tortilla is a diminutive of the Spanish word cake, derived from the Latin expression torta panis designating, like the French word tarte, a flat circular preparation made from dough.

Versatile and easy to prepare at home, they can be served as an aperitif, as a bread or as a single dish with a garnish.

Difficulty level : low
Prep time : 10 min
Rest time : 20 min
Cook time : 15 min
Total time : 45 min
Yield : 6 servings
2 cups white corn flour (masa harina)
2/3 cup water
2 tsp salt
2 tbsp olive oil 

Preparation :

  • Add hot water to the corn flour and start mixing the dough.
  • With the mixture still sandy, add the oil and salt.
  • Continue to mix until you obtain a firm and malleable dough.
  • If necessary, add a little more water (1 tbsp at a time).
  • Wrap the dough in plastic wrap and let stand for 20 min at room temperature.
  • Once the standing time has elapsed, shape 1.6 inch small balls and flatten with a rolling pin between two sheets of baking paper to a thickness of 0.16 inch.
  • Heat a non-stick pan and place one disc of dough at a time.
  • Cook for about 1 to 2 minutes on each side.
  • Wrap in a tea towel to keep them soft.
  • Enjoy !