Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup unsalted butter, melted
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, baking soda, cinnamon, and nutmeg.
2. In a separate bowl, whisk together the milk, sour cream, eggs, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the blueberries.
5. Heat a non-stick skillet or griddle over medium heat.
6. Brush the skillet with melted butter.
7. Using a 1/4 cup measuring cup, scoop the batter onto the skillet.
8. Cook until bubbles form on the surface of the pancake and the edges start to dry out, about 2-3 minutes.
9. Flip the pancake and cook for an additional 1-2 minutes on the other side.
10. Repeat with the remaining batter, brushing the skillet with melted butter before each pancake.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 23g
Protein: 4g
Fiber: 1g
Sugar: 8g
Substitutions for ingredients:
- Blueberries can be substituted with any other berry of your choice.
- Sour cream can be substituted with plain Greek yogurt.
Variations:
- Add lemon zest to the batter for a citrusy twist.
- Top with whipped cream and additional berries for a decadent treat.
- Serve with maple syrup or honey for added sweetness.
Tips and tricks:
- Be sure not to overmix the 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 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 the pancakes in the microwave or oven until warmed through.
Presentation ideas:
Stack the pancakes on a plate and top with whipped cream and fresh berries.
Garnishes:
Fresh berries, whipped cream, powdered sugar
Pairings:
Serve with a hot cup of coffee or tea.
Suggested side dishes:
Bacon, sausage, scrambled eggs
Troubleshooting advice:
- If the pancakes are sticking to the skillet, try brushing it with more melted butter.
- If the pancakes are not cooking through, lower the heat and cook for a longer period of time.
Food safety advice:
Be sure to cook the pancakes until they are fully cooked through to prevent any foodborne illnesses.
Food history:
Berliner Pfannkuchen, also known as Berliner, is a traditional German pastry that is similar to a jelly-filled doughnut. Blueberries were not traditionally used in this pastry, but have been added to this recipe for a modern twist.
Flavor profiles:
Sweet, tangy, and slightly tart.
Serving suggestions:
Serve for breakfast, brunch, or as a dessert.
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Region: German