Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1/2 cup boysenberries
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, and salt.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Gently fold in the boysenberries.
5. Heat a non-stick griddle or skillet over medium heat.
6. Using a 1/4 cup measuring cup, pour batter onto the griddle or skillet.
7. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on both sides.
8. Repeat with remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 110
Fat: 3g
Carbohydrates: 18g
Protein: 3g
Sodium: 250mg
Sugar: 6g
Substitutions for ingredients:
- Boysenberries can be substituted with any other berry of your choice.
- Milk can be substituted with almond milk or soy milk for a dairy-free option.
- Butter can be substituted with coconut oil or vegetable oil for a dairy-free option.
Variations:
- Add a teaspoon of vanilla extract to the batter for extra flavor.
- Top with whipped cream and extra boysenberries for a decadent treat.
- Make a boysenberry syrup by simmering boysenberries with sugar and water until thickened.
Tips and tricks:
- Don't overmix the batter, as this can result in tough pancakes.
- Use a non-stick griddle or skillet to prevent sticking.
- Keep the pancakes warm in a 200°F oven while cooking the remaining batter.
Storage instructions:
Leftover pancakes can be stored 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 until warm.
Presentation ideas:
Stack the pancakes on a plate and top with whipped cream and extra boysenberries.
Garnishes:
Whipped cream and extra boysenberries
Pairings:
Serve with a side of bacon or sausage for a savory breakfast.
Suggested side dishes:
Bacon or sausage
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter.
- If the pancakes are too thin, add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to cook the pancakes until they are fully cooked through.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Boysenberries were first cultivated in the 1920s by a man named Rudolph Boysen. They are a cross between a raspberry, blackberry, and loganberry.
Flavor profiles:
Sweet and tart with a hint of berry flavor.
Serving suggestions:
Serve with butter and syrup or top with whipped cream and extra boysenberries.
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