• 6 dentes de Alho amassados
• 2 copos de Grão de Bico (cru. não cozido)
• 1 copo de coentro picado
• 1 copo de Salsa picada
• 1/2 cebola média bem picada
• 2 cenouras raladas
• 1 colher de chá de Páprica
• 1 pimentão
• Sal a gosto
• Óleo para fritar
• 1/5 copo de Farinha de Trigo (para dar liga à massa)

• 1 e 1/4 xícara (chá) de farinha de trigo
• 1 colher (sopa) de açúcar
• 3 colheres (chá) de fermento em pó
• 2 ovos levemente batidos
• 1 xícara (chá) de leite
• 2 colheres (sopa) de manteiga derretida
• pitada de sal
• óleo
• https://www.tudogostoso.com.br/receita/13110-panqueca-americana.html

• 1 kg de farinha de trigo
• 30 g de fermento biológico
• 3 xícaras de água morna
• 3/4 xícaras de óleo
• 1 colher (chá) de sal
• 1 colher (chá) de açúcar
• 1 colher (sopa) de pinga 

1. Misture o fermento, o sal e o açúcar em um pouco de água morna, até que o fermento esteja completamente dissolvido.
2. 
   
3. Em seguida, adicione metade da medida de farinha de trigo, o óleo e mexa até criar uma consistência pastosa.
4. Acrescente o restante da farinha de trigo, a pinga, a água morna e misture bem.
5. Assim que a massa desgrudar das mãos, deixe crescer por 30 minutos.
6. Abra os discos, fure a massa com um garfo e pincele o molho.
7. Leve ao forno médio (180° C), preaquecido, por 15 minutos.

Preparation mode
Take 1 cup put the flour and pinches of salt and sugar
Put in a container take 1 cup of milk and the 2 eggs put in the dps container
Put 1 tablespoon of margarine and one of oil and beat everything

Preparation mode
Take a pan put 2 to 3 tablespoons of oil and let it warm for 1 minute
So q heat the penela with oil
Take the container with the ingredients that were placed in it and throw it in the pan
Wait for 5 minutes on medium heat and turn on the other side wait 5 minutes again and ready your pancake is done.

Cultural or historical dish meaning
The pancakes are very old; appeared more than nine thousand years ago in France.


Pancake, in English, is the origin of our word pancake. It is a type of cake (pan), prepared with milk, flour, eggs and then served with some sweet or savory filling.

It is believed that the first pancake originated when a woman accidentally spilled some of the porridge on the stove and realized that it cooked quickly, was easy to handle and had a very pleasant taste.

The habit of eating pancakes spread rapidly across Europe. Depending on the dish, several culinary festivals were created. From the 1920s, pancakes became a common dish in various parts of the world.

Despite the ancient origin, claimed by different countries, pancakes are always on the rise thanks to the ability to renew themselves, incorporating new ingredients.

Exactly for this reason, they succeed in surprising, even after so many centuries on display. Its origin is controversial, however, whatever version we take to be true, there is no doubt: the recipe is very ancient.

Originally, they were roasted in hot stone, and later they started to be prepared in a round iron plate over the fire. There are indications that its roots are in Indian chapati bread and Chinese pancakes. But the first records of pancakes were made in the first century, by the Roman gastronomer Apicius, author of the recipe De re coquinaria. There it is discovered that pancakes were made at that time with a mixture of milk, water, eggs and a little flour.

• 2 colheres (sopa) de manteiga sem sal
• 450 g de camarão-cinza médio, limpo
• 1 cebola pequena picada (100 g)
• 2 sachês de Caldo SAZÓN^® Camarão
• 1 xícara (chá) de ervilhas frescas, congeladas (125 g)
• 1 copo de requeijão cremoso (200 g)
• 1 vidro pequeno de leite de coco (200 ml)
• 1 caixinha de creme de leite (200 g)
• 1 xícara (chá) de presunto picado (120 g)
• 5 xícaras (chá) de arroz já cozido
• 1 e meia xícara (chá) de muçarela ralada (150 g)
• 2 xícaras (chá) de batata-palha

1. Em uma panela grande, coloque a manteiga e leve ao fogo médio para derreter. Junte o camarão e a cebola, e refogue por 3 minutos ou até o camarão mudar de cor. Acrescente o Caldo SAZÓN^®, a ervilha, o requeijão, o leite de coco, o creme de leite e o presunto. Misture bem e adicione o arroz cozido, mexendo delicadamente.
2. Transfira para um refratário grande e, por cima, distribua a muçarela. Leve ao forno médio (180 graus), preaquecido, por 20 minutos ou até derreter a muçarela.
3. Retire do forno, cubra com a batata-palha e sirva em seguida.