Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup apple cider syrup
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another mixing bowl, whisk together the buttermilk, eggs, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick griddle or skillet over medium heat. Grease lightly with cooking spray or butter.
5. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet. Cook until bubbles form on the surface and the edges start to dry, then flip and cook until golden brown.
6. Repeat with the remaining batter.
7. In a small saucepan, heat the apple cider syrup over low heat until warm.
8. Serve the pancakes hot with the warm apple cider syrup drizzled on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Griddle or skillet: medium heat
Serving size:
- Makes about 12 pancakes
Nutritional information:
- Calories: 220
- Total fat: 7g
- Saturated fat: 4g
- Cholesterol: 60mg
- Sodium: 390mg
- Total carbohydrates: 32g
- Dietary fiber: 1g
- Sugars: 9g
- Protein: 6g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
- Apple cider syrup can be substituted with maple syrup or honey.
Variations:
- Add 1/2 cup of chopped apples to the batter for extra apple flavor.
- Top the pancakes with sliced apples and a sprinkle of cinnamon.
- Add 1/2 teaspoon of cinnamon to the batter for a spiced flavor.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Keep the pancakes warm in a low oven while cooking the remaining batter.
- Use a 1/4 cup measuring cup to ensure evenly sized pancakes.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
- Stack the pancakes on a plate and drizzle the apple cider syrup on top.
- Garnish with a sprinkle of powdered sugar and a cinnamon stick.
Pairings:
- Serve with a side of bacon or sausage for a savory breakfast.
- Pair with a cup of hot coffee or tea.
Suggested side dishes:
- Scrambled eggs
- Fresh fruit salad
- Hash browns
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it.
Food safety advice:
- Make sure to cook the pancakes thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Pancakes have been a popular breakfast food for centuries, with variations found in many cultures around the world.
Flavor profiles:
- The apple cider syrup adds a sweet and tangy flavor to the pancakes, while the buttermilk adds a slight tanginess.
Serving suggestions:
- Serve the pancakes on a large platter for a family-style breakfast.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for a dessert-like breakfast.
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