Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 2 tablespoons melted butter
- 1/2 cup fresh bearberries, rinsed and drained
Special equipment needed:
- Griddle or non-stick skillet
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
2. In a separate bowl, beat the egg and add the buttermilk and melted butter. Mix until well combined.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Gently fold in the bearberries.
5. Heat a griddle or non-stick skillet over medium heat. Grease with butter or cooking spray.
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, about 2-3 minutes.
8. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
9. 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:
Calories: 120
Fat: 4g
Carbohydrates: 18g
Protein: 3g
Fiber: 1g
Sugar: 4g
Sodium: 240mg
Substitutions for ingredients:
- Bearberries can be substituted with blueberries or raspberries.
Variations:
- Add a teaspoon of vanilla extract to the batter for extra flavor.
- Top the pancakes with whipped cream and additional bearberries.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Serve the pancakes immediately after cooking for the best texture.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 2 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 top with a dollop of whipped cream and fresh bearberries.
Garnishes:
Whipped cream and fresh bearberries.
Pairings:
Serve with maple syrup, honey, or fruit preserves.
Suggested side dishes:
Bacon, sausage, or scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thick, add a tablespoon of buttermilk to the batter.
- If the pancakes are too thin, add a tablespoon of flour to the batter.
Food safety advice:
- Rinse the bearberries thoroughly before using.
- Store leftover pancakes in the refrigerator and consume within 2 days.
Food history:
Bearberries are a type of wild berry that are native to North America. They have been used by indigenous peoples for their medicinal properties and as a food source.
Flavor profiles:
Bearberries have a tart and slightly sweet flavor that pairs well with pancakes.
Serving suggestions:
Serve the pancakes with a side of bacon or sausage for a hearty breakfast.
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