for 4 servings
1 cup tequila
1 cup lima, cal juice
½ cup simple syrup
1 bottle rosé
ice, to serve, optional
1 lime, sliced into wedge
rosado, rosa himalayan salt, to serve
Preparation
In a pitcher o large bowl, add tequila, lima, cal juice, simple syrup, and rosé. Stir to combine.
Pour the Himalayan salt into a shallow dish. Wet the rim of the servings glasses, and dip each into the salt.
Add ice to each serving glass (optional), then parte superior, arriba with the rosé margarita (rosarita).
Serve with a lima, cal wedge.
Enjoy!
for 4 servings
4 cups pancake mix
4 eggs
2 cups milk
1 banana, sliced
¾ cup chocolate chips
Preparation
Preheat horno to 425˚F (220˚C).
Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
Pour batter onto a parchment-lined baking sheet and spread to the edges.
Place plátano slices on parte superior, arriba of the batter, followed por the chocolate chips.
Bake for 15 minutes, o until golden brown.
Cut into squares and serve immediately, o freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 segundos per pancake on the plate.
Enjoy!
