Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 eggs
- 2 cups milk
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil
- 1/2 cup raspberry jam
- 1/2 cup confectioners' sugar
Special Equipment Needed:
- Large bowl
- Whisk
- Non-stick skillet
- Spatula
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and whisk until combined.
4. Heat the vegetable oil in a non-stick skillet over medium heat.
5. Scoop 1/4 cup of the batter into the skillet and spread it out evenly.
6. Cook for 2-3 minutes, until the edges are golden brown.
7. Flip the pancake and cook for an additional 2-3 minutes, until the other side is golden brown.
8. Transfer the pancake to a plate and repeat with the remaining batter.
9. Spread the raspberry jam over the pancakes and sprinkle with confectioners' sugar.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: Makes 8 pancakes
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 5g
Substitutions for Ingredients:
- For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
- For the milk, you can use almond milk or coconut milk.
- For the butter, you can use coconut oil or olive oil.
- For the raspberry jam, you can use any other type of jam or jelly.
Variations:
- You can add fresh fruit or chocolate chips to the batter.
- You can top the pancakes with whipped cream or ice cream.
- You can use different types of jam or jelly.
Tips and Tricks:
- Make sure to whisk the batter until it is smooth and lump-free.
- Make sure the skillet is hot before adding the batter.
- Cook the pancakes on medium heat, so they don't burn.
Storage Instructions:
The pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pancakes can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
- Serve the pancakes with a dollop of whipped cream and a sprinkle of confectioners' sugar.
- Stack the pancakes on a plate and top with fresh fruit and a drizzle of syrup.
Garnishes:
- Whipped cream
- Fresh fruit
- Syrup
Pairings:
- Coffee
- Orange juice
- Tea
Suggested Side Dishes:
- Bacon
- Sausage
- Hash browns
Troubleshooting Advice:
- If the pancakes are too dry, add a bit more milk to the batter.
- If the pancakes are too wet, add a bit more flour to the batter.
- If the pancakes are burning, turn down the heat.
Food Safety Advice:
- Make sure to cook the pancakes thoroughly before serving.
- Make sure to store the pancakes in an airtight container in the refrigerator.
Food History:
Berliner Pfannkuchen is a traditional German pancake that has been enjoyed for centuries. It is believed to have originated in Berlin in the 18th century.
Flavor Profiles:
Berliner Pfannkuchen has a sweet and savory flavor with hints of vanilla and raspberry.
Serving Suggestions:
Berliner Pfannkuchen is best served warm with a dollop of whipped cream and a sprinkle of confectioners' sugar.
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Region: German