Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups donkey milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the eggs and then add the melted butter, vanilla extract, and donkey milk. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick griddle or skillet over medium 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 dry, then flip and cook for an additional 1-2 minutes.
7. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 12-14 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 130
Fat: 5g
Saturated Fat: 3g
Cholesterol: 45mg
Sodium: 200mg
Carbohydrates: 17g
Fiber: 0g
Sugar: 3g
Protein: 4g
Substitutions for ingredients:
- Donkey milk can be substituted with cow's milk or any other milk alternative.
- Unsalted butter can be substituted with vegetable oil or coconut oil.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
Variations:
- Add 1/2 cup of blueberries or chocolate chips to the batter for added flavor.
- Substitute the vanilla extract with almond extract or lemon zest for a different flavor profile.
- Top the pancakes with whipped cream, maple syrup, or fresh fruit.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Pancakes can also be frozen for up to 2 months. To reheat, microwave for 30 seconds or heat in a toaster oven.
Reheating instructions:
- To reheat leftover pancakes, microwave for 30 seconds or heat in a toaster oven.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with maple syrup.
- Top with whipped cream and fresh berries.
- Dust with powdered sugar and serve with a side of bacon or sausage.
Garnishes:
- Fresh fruit
- Whipped cream
- Powdered sugar
- Maple syrup
Pairings:
- Coffee or tea
- Orange juice or grapefruit juice
Suggested side dishes:
- Bacon or sausage
- Scrambled eggs
- Hash browns
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter.
- If the pancakes are too thin, add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to avoid any risk of foodborne illness.
Food history:
- Donkey milk has been used as a source of nutrition and medicine for centuries, dating back to ancient civilizations such as the Greeks and Romans.
Flavor profiles:
- These pancakes have a light and fluffy texture with a slightly sweet flavor.
Serving suggestions:
- Serve these pancakes for breakfast or brunch with your favorite toppings and sides.
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