Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 egg
- 1 cup milk
- 2 tablespoons barley malt syrup
- 2 tablespoons melted butter
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. In another bowl, beat the egg and then add the milk, barley malt syrup, and melted butter. Mix well.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick griddle or skillet over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet.
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 with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 120
Fat: 4g
Carbohydrates: 18g
Protein: 3g
Sodium: 200mg
Sugar: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of barley malt syrup.
- Vegetable oil can be used instead of melted butter.
Variations:
- Add 1/2 cup of blueberries or chocolate chips to the batter.
- Substitute 1/2 cup of the all-purpose flour with cornmeal for a crunchier texture.
- Add 1 teaspoon of cinnamon or vanilla extract to the batter for extra flavor.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Use a non-stick griddle or skillet to prevent sticking.
- Keep the pancakes warm in a low-temperature oven until ready to serve.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with additional barley malt syrup. Serve with a side of fresh fruit.
Garnishes:
Top with whipped cream, chopped nuts, or a sprinkle of powdered sugar.
Pairings:
Serve with a side of bacon or sausage and a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or 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 the eggs are fully cooked before serving.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Barley malt syrup is a sweetener made from sprouted barley that has been dried and then roasted. It has been used as a natural sweetener for centuries.
Flavor profiles:
Barley malt syrup has a rich, nutty flavor that adds depth to the pancakes.
Serving suggestions:
Serve the pancakes with a dollop of whipped cream and a drizzle of additional barley malt syrup.
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