Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 cup milk
- 1/2 cup fresh bilberries
Special equipment needed:
- Non-stick skillet or griddle
- 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, beat the egg and then add the milk. Mix well.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Gently fold in the bilberries.
5. Heat a non-stick skillet or griddle over medium heat.
6. Using a 1/4 cup measuring cup, pour the batter onto the skillet or griddle.
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 approximately 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 90
Fat: 1g
Carbohydrates: 17g
Protein: 3g
Sodium: 150mg
Sugar: 5g
Fiber: 1g
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.
- Bilberries 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 or yogurt.
- Serve with a side of bacon or sausage for a savory twist.
Tips and tricks:
- Do not overmix the batter as it can result in tough and chewy pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- If using frozen berries, thaw them before adding them to the batter.
- Keep the cooked pancakes warm in a preheated oven at 200°F 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:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Garnish with fresh bilberries and a sprig of mint.
Garnishes:
Fresh bilberries, whipped cream, yogurt, maple syrup, mint leaves.
Pairings:
Coffee, tea, orange juice.
Suggested side dishes:
Bacon, sausage, scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it up.
Food safety advice:
- Make sure to wash the bilberries before adding them to the batter.
- Cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Bilberries are a type of wild blueberry that grow in Europe and North America. They have been used for centuries in traditional medicine for their anti-inflammatory and antioxidant properties.
Flavor profiles:
Bilberries have a sweet and slightly tart flavor that pairs well with pancakes.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
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