Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1/4 cup finely chopped Eastern teaberries
Special equipment needed:
- Non-stick griddle or skillet
- Spatula
- Mixing bowls
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. In another bowl, whisk the egg and then add the milk, melted butter, and vanilla extract. Mix well.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in the chopped Eastern teaberries.
5. Heat a non-stick griddle or skillet over medium heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet.
7. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook for another minute or until golden brown.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
5. Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 18g
Protein: 3g
Sodium: 290mg
Sugar: 5g
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, soy milk, or coconut milk.
- Butter can be substituted with coconut oil or vegetable oil.
- Eastern teaberries can be substituted with blueberries or raspberries.
Variations:
- Add 1/4 cup chopped nuts, such as pecans or walnuts, to the batter.
- Substitute the Eastern teaberries with other seasonal fruits, such as strawberries or peaches.
- Add 1/2 teaspoon cinnamon to the batter for a warm, spicy flavor.
Tips and tricks:
- Don't overmix the batter, as this can result in tough pancakes.
- Use a non-stick griddle or skillet 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 leftover pancakes 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 or honey. Top with additional Eastern teaberries and a dollop of whipped cream.
Garnishes:
Fresh mint leaves, powdered sugar, or chopped nuts.
Pairings:
Serve with a side of bacon or sausage and a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad, yogurt, or 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 to wash the Eastern teaberries thoroughly before using them in the recipe.
Food history:
Eastern teaberries, also known as wintergreen berries, have been used for centuries by Native Americans for medicinal purposes. They have a sweet, minty flavor and are often used in teas, candies, and desserts.
Flavor profiles:
Sweet, minty, and slightly tart.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
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