Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup buttermilk
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Special equipment needed:
- Griddle or non-stick skillet
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a griddle or non-stick skillet over medium heat. Grease lightly with cooking spray or butter.
5. Using a 1/4 cup measuring cup, pour the batter onto the griddle or skillet. Cook until bubbles form on the surface and the edges start to dry, about 2-3 minutes.
6. Flip the pancake and cook for another minute or until golden brown.
7. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 8-10 pancakes
Nutritional information:
Calories per serving: 150
Total fat: 4g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 320mg
Total carbohydrates: 25g
Dietary fiber: 1g
Sugar: 12g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Regular milk with a tablespoon of vinegar or lemon juice can be used instead of buttermilk.
- Coconut oil or vegetable oil can be used instead of unsalted butter.
Variations:
- Add chopped nuts or chocolate chips to the batter.
- Top with whipped cream and fresh berries.
- Serve with maple syrup or honey.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Grease the griddle or skillet lightly to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a 200°F 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 for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with syrup or honey. Add a dollop of whipped cream and sprinkle with cinnamon.
Garnishes:
Fresh berries, chopped nuts, whipped cream, cinnamon, powdered sugar.
Pairings:
Coffee, tea, orange juice.
Suggested side dishes:
Bacon, sausage, scrambled eggs, fresh fruit.
Troubleshooting advice:
- If the pancakes are too thick, add a tablespoon of milk to the batter.
- If the pancakes are too thin, add a tablespoon of flour to the batter.
Food safety advice:
- Use fresh ingredients and wash your hands before preparing the recipe.
- Cook the pancakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
The origin of pancakes can be traced back to ancient civilizations such as the Greeks and Romans. They were often made with wheat flour, olive oil, honey, and milk. In America, pancakes are a popular breakfast food and are often served with syrup and butter.
Flavor profiles:
The Brown Bobby Pancakes have a warm and comforting flavor profile with notes of cinnamon and nutmeg. The brown sugar adds a rich sweetness to the pancakes.
Serving suggestions:
Serve the Brown Bobby Pancakes for breakfast or brunch with your favorite toppings and sides.
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