Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 ripe banana, mashed
- 1 egg
- 1 cup milk
- 1/2 cup fresh blueberries
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the mashed banana, egg, and milk.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the blueberries.
5. Heat a non-stick griddle or skillet over medium-high heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet.
7. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook until golden brown on both sides.
8. Repeat with the remaining batter.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes about 8 pancakes
Nutritional information:
- Calories: 120
- Fat: 1g
- Carbohydrates: 25g
- Protein: 3g
- Fiber: 1g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of granulated sugar.
- Almond milk or soy milk can be used instead of regular milk.
- Frozen blueberries can be used instead of fresh blueberries.
Variations:
- Add 1/4 teaspoon of cinnamon to the dry ingredients for a warm flavor.
- Substitute strawberries or raspberries for the blueberries.
- Add 1/4 cup of chopped nuts, such as pecans or walnuts, to the batter for added crunch.
Tips and tricks:
- Mash the banana well to ensure it is evenly distributed throughout the batter.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Don't overmix the batter, as this can result in tough pancakes.
- Keep the pancakes warm in a low oven until ready to serve.
Storage instructions:
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pancakes in a toaster or toaster oven until heated through.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with maple syrup.
- Top with additional fresh blueberries and a dollop of whipped cream.
Garnishes:
- Fresh mint leaves
- Sliced bananas
- Powdered sugar
Pairings:
- Coffee or tea
- Orange juice
Suggested side dishes:
- Bacon or sausage
- Scrambled eggs
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly 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:
- Sweet, fruity, and slightly tangy.
Serving suggestions:
- Serve hot with your favorite toppings and sides.
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