Ingredients with Measurements:
- 1 cup clabber (sour milk)
- 1 egg
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup flour
Special equipment needed:
- Mixing bowl
- Whisk or fork
- Griddle or non-stick pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the clabber and egg until well combined.
2. Add sugar, baking soda, and salt, and whisk again.
3. Gradually add flour, whisking until the batter is smooth and no lumps remain.
4. Heat a griddle or non-stick pan over medium-high heat.
5. Using a ladle or measuring cup, pour batter onto the griddle, making pancakes of desired size.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry out, then flip and cook for another minute or until golden brown.
7. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Griddle or non-stick pan over medium-high heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 90
Fat: 1g
Carbohydrates: 17g
Protein: 3g
Sodium: 230mg
Sugar: 3g
Substitutions for ingredients:
- Clabber can be substituted with buttermilk or yogurt.
- Sugar can be substituted with honey or maple syrup.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
Variations:
- Add blueberries, chocolate chips, or chopped nuts to the batter for added flavor.
- Top with whipped cream, fruit, or syrup.
- Make savory pancakes by omitting sugar and adding herbs, cheese, or cooked bacon to the batter.
Tips and tricks:
- To prevent the batter from sticking to the griddle, lightly grease it with oil or butter.
- Use a measuring cup or ladle to pour the batter onto the griddle for evenly sized pancakes.
- Don't overmix the batter, as this can result in tough pancakes.
- Keep 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 pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack pancakes on a plate and top with whipped cream and fruit for a beautiful presentation.
Garnishes:
Garnish with fresh fruit, chopped nuts, or powdered sugar.
Pairings:
Serve with bacon, sausage, or eggs for a hearty breakfast.
Suggested side dishes:
Pair with fresh fruit, yogurt, or a green smoothie for a balanced meal.
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:
- Use fresh ingredients and wash hands and equipment thoroughly before preparing the recipe.
- Cook pancakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Clabber pancakes are a traditional Southern dish that originated in the early 1800s. They were often made with clabber, which is sour milk that has been allowed to ferment naturally.
Flavor profiles:
Clabber pancakes are tangy, slightly sweet, and have a fluffy texture.
Serving suggestions:
Serve clabber pancakes for breakfast or brunch, topped with your favorite toppings.
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