Do you eat breakfast in the morning? In fact, this morning ritual is very important for the body. If you don’t make a habit of eating breakfast in time, after just a couple of months, your body will reject food in the early hours. For this reason, some people who neglect breakfast are unable to eat in the mornings thereafter. In
order to create a habit of
eating
breakfast, you should make it part of your morning rituals. Breakfast should become as essential to you as brushing your teeth and picking out your clothes. After a couple of weeks of regular breakfasts, you can see how performance improves and drowsiness wanes
.Let’s talk about breakfasts that you can quickly prepare in the morning.
Rumy pineapple
Ingredients:
- Kefir – 200 ml;
- Egg – 1 pc;
- Sugar – 3 tbsp;
- Salt – 1 tsp;
- Leavening agent – 1 tsp;
- Vegetable oil – 3 tbsp;
- Flour – 250 g.
Preparation:
In a bowl with kefir break an egg, pour salt and granulated sugar, pour vegetable oil and mix. Pour into the kefir baking powder and flour, knead the dough with a spatula
. When the dough began to get thicker, knead it with your hands. Leave the dough under a towel for 20 minutes in a warm place.
Then roll out the dough into a round 5 mm thick. Divide the layer into straight strips, cut each strip into rhombuses. In the middle of each rhombus make a cut and twist one of the corners into it.
In a frying pan in vegetable oil, fry the pineapple on both sides until golden.
Do not forget to put the pineapple on a paper towel to let the oil drip off.
Puffed pancakes
Ingredients:
- Eggs – 2 pcs;
- Salt – ½ tbsp;
- Sugar – 50 g;
- Vanilla sugar – 10 g;
- Kefir – 250 ml;
- Baking soda – 1 tsp;
- Vinegar – 1 tbsp;
- semolina – 350 g;
- Vegetable oil – 50 ml.
Preparation:
Break eggs into a container, salt, pour vanilla and classic sugar, pour kefir to the eggs. Quench baking soda in a cup with vinegar, pour it into the kefir and eggs, mix thoroughly with a whisk.
Pour semolina into the kefir, knead the dough
.
Leave the dough under the lid for 15 minutes in the heat. Transfer the dough into a pastry bag.
In a frying pan on the vegetable oil decant portions of fritters. Over medium heat, fry the fritters on each side until browned.
It is important after proofing not to stir the dough, so the fritters will be puffier. Serve with sour cream and jam.
