Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1/2 cup camu camu juice
- 1 egg
- 2 tablespoons melted butter
Special equipment needed:
- Mixing bowl
- Whisk
- Griddle or non-stick skillet
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
2. In a separate bowl, whisk together the milk, camu camu juice, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a griddle or non-stick skillet over medium-high heat.
5. Using a 1/4 cup measuring cup, pour the batter onto the griddle or skillet.
6. Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Griddle or non-stick skillet should be heated to medium-high heat.
Serving size:
This recipe makes approximately 8 pancakes.
Nutritional information:
Per serving:
Calories: 117
Fat: 4g
Carbohydrates: 18g
Protein: 3g
Fiber: 1g
Sugar: 6g
Sodium: 178mg
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey, maple syrup, or agave nectar.
- Milk can be substituted with almond milk, soy milk, or coconut milk.
- Camu camu juice can be substituted with any other fruit juice.
- Butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add chocolate chips or blueberries to the batter for a fun twist.
- Top with whipped cream, sliced bananas, and a drizzle of honey for a sweet treat.
- Add a teaspoon of vanilla extract to the batter for extra flavor.
Tips and tricks:
- Don't overmix the batter, as this can result in tough pancakes.
- Use a measuring cup to ensure that each pancake is the same size.
- Keep the cooked pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pancakes in the microwave for 20-30 seconds or until heated through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with syrup or honey. Garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, honey, syrup, or powdered sugar.
Pairings:
Serve with a side of bacon or sausage for a savory breakfast. Or pair with fresh fruit and yogurt for a lighter option.
Suggested side dishes:
Bacon, sausage, scrambled eggs, fresh fruit, yogurt.
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
- If the pancakes are not cooking evenly, adjust the heat on the griddle or skillet.
Food safety advice:
- Make sure to cook the pancakes thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Camu camu is a small fruit native to the Amazon rainforest. It is known for its high vitamin C content and is often used in smoothies and other health foods.
Flavor profiles:
These pancakes have a slightly tart flavor from the camu camu juice, balanced out by the sweetness of the sugar and cinnamon.
Serving suggestions:
Serve these pancakes for a fun and healthy breakfast or brunch option.
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Region: Peruvian