Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/2 cup fresh bunchberries, mashed
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the egg and then add buttermilk and melted butter. Mix well.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Fold in the mashed bunchberries.
5. Heat a non-stick griddle or skillet over medium heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet.
7. Cook until bubbles form on the surface of the pancake and the edges start to dry out, then flip and cook until the other side is golden brown.
8. Repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 130
Fat: 6g
Carbohydrates: 16g
Protein: 3g
Fiber: 1g
Sugar: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk can be substituted with regular milk or non-dairy milk.
- Bunchberries can be substituted with any other type of berry.
Variations:
- Add a teaspoon of vanilla extract to the batter for extra flavor.
- Top with whipped cream and more fresh berries for a decadent treat.
- Make mini pancakes by using a tablespoon instead of a 1/4 cup measuring cup.
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.
- Mash the bunchberries with a fork or potato masher to avoid large chunks in the batter.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave for 30 seconds or in a toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and top with a pat of butter and a drizzle of maple syrup.
Garnishes:
Fresh berries, whipped cream, powdered sugar, or chopped nuts.
Pairings:
Serve with bacon or sausage for a savory breakfast or with fresh fruit for a lighter option.
Suggested side dishes:
Scrambled eggs, hash browns, or roasted vegetables.
Troubleshooting advice:
- If the batter is too thick, add a splash of milk to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to thicken the batter.
- If the pancakes are not cooking evenly, adjust the heat of the griddle or skillet.
Food safety advice:
- Make sure to wash the bunchberries before mashing them.
- Do not eat undercooked pancakes as it can lead to foodborne illness.
Food history:
Bunchberries are a type of wild berry that grows in North America. They are often used in traditional Native American cuisine.
Flavor profiles:
Bunchberries have a tart and slightly sweet flavor that pairs well with the sweetness of the pancake batter.
Serving suggestions:
Serve the pancakes hot with your favorite toppings and sides.
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