Our days begin with what I call the ‘morning rush’.
It’s a race of against the clock as I wake up my extremely unwilling children to go to school and their equally reluctant father for work. Then there are bags to be packed, missing socks to be found and preparing breakfast; the most important meal of the day.
As the lady of the house, I take great pride and joy in cooking delicious and nutritious food for my family.
However, the morning rush is a force to be reckoned with and I need all the help I can to make sure that everyone is well fed before they start their day.
That is where Oldenburger portion butter comes in.
These delightful 10g packs of creamy wholesome butter are my allies and they are versatile enough to go well with anything. It tops the list as a convenient and energizing breakfast option We have become so dependent on having Oldenburger as our daily breakfast companion that we can’t even imagine a single morning meal without it and every grocery trip involves stocking up on more of it.
The thing about Oldenburger portion butter is that they are conveniently packed so that it saves you time; you don’t have to wait for a whole block of butter to thaw, and it comes in the most ideal size; a single portion is just perfect for two slices of toast. It is also multifunctional so that you can use it for various purposes. It is also ideal to be used in both savory and sweet dishes.
I like to use Oldenburger portion butter to fry up eggs, veggies, fish, sausages and other meat. Doing so leaves your food with a creamy taste guaranteed to satisfy you. Early in the morning the kids love to spread it on warm toast with jam or on pastries fresh from the oven. My husband is happy whenever I mix Oldenburger butter, garlic, herbs and a bit of cheese to coat crunchy garlic bread.
This all rounder ingredient is perfect for me and my family and today I would like to share our favorite recipe for oldenburger portion butter.
OLDENBURGER FLUFFY APPLE PANCAKES
- 170 g all-purpose flour
- 90 g sugar
- 1 tsp baking powder
- ½ tsp lime juice
- 75 g chopped almonds
- 2 eggs
- 180 ml Oldenburger full cream milk
- 1 apple
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
- Oldenburger portion butter for frying
Ingredients
- 170 g all-purpose flour
- 90 g sugar
- 1 tsp baking powder
- ½ tsp lime juice
- 75 g chopped almonds
- 2 eggs
- 180 ml Oldenburger full cream milk
- 1 apple
- 1 tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
- Oldenburger portion butter for frying
Directions
- Whisk flour, sugar, a pinch of salt and baking powder.
- Heat lime juice and a spoonful of sugar in a frying pan over medium-low heat, stirring often. Once sugar has melted, add the almonds and continue to cook until nuts are caramelized. (Approx. 3-4 mins).
- Remove from heat.
- Separate eggs whites and set yolks aside.
- Beat egg whites until soft peaks form.
- In a large bowl, whisk milk and egg yolks. Sift in the flour mixture and mix well until smooth. Fold egg whites into the batter.
- Grate apple into the batter and add vanilla extract and cinnamon. Stir to combine.
- Heat Oldenburger butter in a frying pan over medium heat, spoon batter into frying pan and cook until golden brown.
Serve with a dollop of Oldenburger butter and caramelized nuts for a delightful breakfast.
I hope your family enjoys it as much as mine does!
