Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1 cup fresh blueberries
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Whisk until well combined.
2. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Gently fold in the blueberries.
5. Heat a non-stick griddle or skillet over medium heat. Grease with cooking spray or butter.
6. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet.
7. Cook for 2-3 minutes on each side or until golden brown.
8. 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: 17g
Protein: 3g
Fiber: 1g
Sugar: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of white sugar.
- Frozen blueberries can be used instead of fresh blueberries.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the batter.
- Substitute the blueberries for other berries, such as raspberries or blackberries.
- Add a tablespoon of lemon zest to the batter for a citrus twist.
Tips and tricks:
- Do not overmix the batter as it can result in tough pancakes.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Keep the pancakes warm in a 200°F oven while cooking the remaining batter.
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 for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Garnish with fresh blueberries and a sprinkle of cinnamon.
Garnishes:
Fresh blueberries, whipped cream, powdered sugar, sliced bananas, chopped nuts.
Pairings:
Bacon, sausage, scrambled eggs, fresh fruit.
Suggested side dishes:
Hash browns, roasted potatoes, fruit salad.
Troubleshooting advice:
- If the pancakes are too thick, add a splash 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:
- Use fresh ingredients and wash hands before handling food.
- Cook the pancakes to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Pancakes have been a breakfast staple for centuries and can be traced back to ancient civilizations such as the Greeks and Romans. Blueberries were first cultivated by Native Americans and have been used in cooking for centuries.
Flavor profiles:
Sweet, tangy, and slightly spicy from the cinnamon.
Serving suggestions:
Serve the pancakes with a side of bacon or sausage and a cup of coffee or tea.
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Taste: Sweet, Cinnamon, Fruity, Tasty, Cinnamon-Y