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 cup buttermilk
- 1 egg
- 2 tablespoons melted butter
- 1/2 cup chokeberries, washed and dried
Special Equipment Needed:
- Non-stick skillet or griddle
- Spatula
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Fold in the chokeberries.
5. Heat a non-stick skillet or griddle over medium heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
7. Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 18g
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 a non-dairy milk alternative.
- Chokeberries can be substituted with blueberries or raspberries.
Variations:
- Add a teaspoon of cinnamon to the batter for a spiced flavor.
- Top with whipped cream and additional chokeberries for a decadent dessert.
- Make mini pancakes and serve as a brunch appetizer.
Tips and Tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a low 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 or in a toaster oven until warmed through.
Presentation Ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Garnish with fresh chokeberries and a sprinkle of powdered sugar.
Garnishes:
Fresh chokeberries, whipped cream, powdered sugar, maple syrup.
Pairings:
Serve with a side of bacon or sausage for a savory breakfast.
Suggested Side Dishes:
Fresh fruit, yogurt, granola.
Troubleshooting Advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it up.
Food Safety Advice:
- Wash your hands before handling any food.
- Make sure to cook the pancakes to an internal temperature of 165°F to ensure they are safe to eat.
Food History:
Chokeberries are native to North America and have been used by Native Americans for medicinal purposes for centuries.
Flavor Profiles:
Chokeberries have a tart and slightly sweet flavor that pairs well with the sweetness of the pancake batter.
Serving Suggestions:
Serve the pancakes for breakfast or brunch.
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