Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 cup chopped pecans
- 1/2 cup caramel sauce
Special equipment needed:
- 10-inch cast-iron skillet
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the buttermilk, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chopped pecans.
6. Heat the cast-iron skillet over medium heat.
7. Pour the batter into the skillet and spread it out evenly.
8. Drizzle the caramel sauce over the top of the batter.
9. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the pickert is golden brown and a toothpick inserted into the center comes out clean.
10. Remove the skillet from the oven and let the pickert cool for 5-10 minutes.
11. Serve the pickert warm, garnished with additional chopped pecans and a drizzle of caramel sauce.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 42g
Protein: 5g
Sodium: 320mg
Sugar: 25g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour or whole wheat flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Buttermilk can be substituted with regular milk or almond milk.
- Chopped pecans can be substituted with walnuts or hazelnuts.
- Caramel sauce can be substituted with chocolate sauce or maple syrup.
Variations:
- Add a teaspoon of cinnamon to the batter for a spiced flavor.
- Top the pickert with whipped cream or vanilla ice cream for a decadent dessert.
- Substitute the pecans with chopped apples or pears for a fruity twist.
Tips and tricks:
- Make sure the cast-iron skillet is well-greased before pouring in the batter.
- Use a rubber spatula to spread the batter evenly in the skillet.
- Warm the caramel sauce in the microwave for a few seconds before drizzling it over the batter.
Storage instructions:
Store any leftover pickert in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pickert in the microwave for 30 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the pickert on a decorative plate or platter, garnished with chopped pecans and a drizzle of caramel sauce.
Garnishes:
Chopped pecans, whipped cream, vanilla ice cream, fresh berries.
Pairings:
Coffee, hot chocolate, tea.
Suggested side dishes:
Fresh fruit salad, roasted vegetables, green salad.
Troubleshooting advice:
- If the pickert is not cooked through in the center, cover the skillet with foil and continue baking for an additional 5-10 minutes.
- If the pickert is too dry, add a tablespoon of milk to the batter before baking.
Food safety advice:
Make sure to use pasteurized eggs and keep the pickert refrigerated if not consumed immediately.
Food history:
Pickert is a traditional German dish that is similar to a pancake or a Dutch baby. It is typically served with sweet or savory toppings and is popular in the North Rhine-Westphalia region of Germany.
Flavor profiles:
Sweet, nutty, caramelized.
Serving suggestions:
Serve the pickert as a dessert or a brunch dish.
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Taste: Sweet, Nutty, Buttery, Caramelized, Crunchy