Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1/2 cup fresh dewberries, mashed
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in the mashed dewberries.
5. Heat a non-stick skillet or griddle over medium heat.
6. Using a 1/4 cup measuring cup, pour the batter onto the skillet or griddle.
7. Cook until the edges start to dry and the surface is bubbly, then flip and cook for an additional 1-2 minutes.
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: 120
Total fat: 4g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 280mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugars: 6g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Milk can be substituted with almond milk or soy milk.
- Dewberries can be substituted with blackberries or raspberries.
Variations:
- Add 1 teaspoon of vanilla extract to the batter for extra flavor.
- Top with whipped cream and additional dewberries for a decadent treat.
- Serve with a side of bacon or sausage for a savory breakfast option.
Tips and tricks:
- Mash the dewberries with a fork or potato masher to avoid large chunks in the batter.
- Use a non-stick skillet or griddle to prevent sticking.
- Keep the pancakes warm in a 200°F oven until all the batter is used up.
Storage instructions:
Store leftover pancakes 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 for 5 minutes.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Top with a dollop of whipped cream and a few fresh dewberries.
Garnishes:
Fresh dewberries, whipped cream, powdered sugar.
Pairings:
Coffee, orange juice, milk.
Suggested side dishes:
Bacon, sausage, scrambled eggs.
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:
- Make sure the eggs are fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Dewberries are a type of wild blackberry that grow in the southern United States. They are often used in desserts and jams.
Flavor profiles:
Sweet, tart, and fruity.
Serving suggestions:
Serve hot with butter and maple syrup.
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