Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1 cup fresh blueberries
Special Equipment Needed:
- Large non-stick skillet
- Spatula
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the blueberries.
5. Heat a large non-stick skillet over medium heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet.
7. Cook until bubbles form on the surface of the pancake and the edges begin to dry, about 2-3 minutes.
8. Flip the pancake and cook for an additional 1-2 minutes.
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: 3g
Carbohydrates: 20g
Protein: 3g
Fiber: 1g
Sugar: 6g
Sodium: 200mg
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Milk with a tablespoon of vinegar or lemon juice can be substituted for buttermilk.
- Frozen blueberries can be substituted for fresh blueberries.
Variations:
- Add a teaspoon of vanilla extract to the batter for extra flavor.
- Substitute other fruits such as raspberries or strawberries for the blueberries.
- Top with whipped cream or maple syrup for added sweetness.
Tips and Tricks:
- Don't overmix the batter or the pancakes will be tough.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a 200°F oven while you finish cooking the rest.
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 for 5 minutes.
Presentation Ideas:
Stack the pancakes on a plate and top with additional blueberries and a dusting of powdered sugar.
Garnishes:
Fresh blueberries, whipped cream, powdered sugar
Pairings:
Serve with a side of bacon or sausage for a savory breakfast.
Suggested Side Dishes:
Scrambled eggs, hash browns, fruit salad
Troubleshooting Advice:
- If the pancakes are too thick, add a tablespoon of milk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour to thicken the batter.
Food Safety Advice:
- Make sure to cook the pancakes to an internal temperature of 165°F to prevent foodborne illness.
Food History:
Pannenkoek is a Dutch pancake that is typically larger and thinner than American pancakes. It is often served with sweet or savory toppings.
Flavor Profiles:
Sweet, tangy, and fruity
Serving Suggestions:
Serve hot with your favorite toppings for breakfast or brunch.
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Region: Dutch