Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1/4 cup Barbajada syrup (recipe below)
- Whipped cream and chocolate shavings for garnish
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowls
- Whisk or electric mixer
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine flour, sugar, baking powder, and salt. Mix well.
2. In another mixing bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat.
5. Pour 1/4 cup of the pancake batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook until golden brown.
7. Repeat until all the batter is used up.
8. To make the Barbajada syrup, combine 1/2 cup of hot chocolate with 1/2 cup of hot espresso. Stir well.
9. To assemble the pancakes, stack them on a plate and drizzle with Barbajada syrup.
10. Garnish with whipped cream and chocolate shavings.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Skillet or griddle should be heated to medium heat.
Serving size:
This recipe makes 8-10 pancakes.
Nutritional information:
Calories per serving: 180
Fat per serving: 6g
Carbohydrates per serving: 28g
Protein per serving: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Milk can be substituted with almond milk or soy milk.
- Butter can be substituted with coconut oil or vegetable oil.
- Barbajada syrup can be substituted with chocolate syrup or caramel sauce.
Variations:
- Add chocolate chips or chopped nuts to the pancake batter for extra texture and flavor.
- Top the pancakes with sliced bananas or strawberries for a fruity twist.
- Use different types of syrup, such as maple syrup or fruit syrup, for a different flavor.
Tips and tricks:
- Do not overmix the pancake batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the pancakes warm in a low-temperature oven while cooking the rest of the batter.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pancakes, place them in a toaster or microwave until heated through.
Presentation ideas:
Arrange the pancakes on a plate and drizzle with Barbajada syrup. Garnish with whipped cream and chocolate shavings.
Garnishes:
Whipped cream and chocolate shavings.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad or scrambled eggs.
Troubleshooting advice:
- If the pancake batter is too thick, add a little more milk to thin it out.
- If the pancakes are too thin, add a little more flour to thicken the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Barbajada is a traditional Italian hot chocolate drink made with espresso and chocolate.
Flavor profiles:
Sweet, chocolatey, and slightly bitter from the espresso.
Serving suggestions:
Serve for breakfast or brunch.
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