Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 2 tablespoons melted butter
- 1/2 cup flurgönder (finely grated zucchini)
Special equipment needed:
- Non-stick skillet
- Spatula
- Mixing bowl
- Whisk
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 egg and mix in the buttermilk and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in the flurgönder.
5. Heat a non-stick skillet over medium heat.
6. Ladle 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface of the pancake, then flip and cook for an additional minute or until golden brown.
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:
Per serving (1 pancake):
Calories: 110
Fat: 4g
Carbohydrates: 16g
Protein: 3g
Sodium: 280mg
Sugar: 4g
Fiber: 1g
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.
- Flurgönder can be substituted with grated carrots or sweet potato.
Variations:
- Add 1/2 teaspoon of cinnamon to the batter for a spiced flavor.
- Top with maple syrup, whipped cream, or fresh fruit.
- Add chopped nuts or chocolate chips to the batter for added texture.
Tips and tricks:
- Make sure to finely grate the flurgönder to avoid large chunks in the pancakes.
- Do not overmix the batter to avoid tough pancakes.
- Keep the cooked pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored 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 the pancakes on a plate and drizzle with maple syrup. Garnish with fresh fruit and a sprig of mint.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, or a dusting of powdered sugar.
Pairings:
Serve with bacon or sausage for a savory breakfast or with yogurt and fruit for a lighter option.
Suggested side dishes:
Scrambled eggs, hash browns, or roasted vegetables.
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 cook the pancakes thoroughly to avoid any risk of foodborne illness.
Food history:
Flurgönder is a type of zucchini that is commonly used in Turkish cuisine.
Flavor profiles:
These pancakes are sweet and savory with a subtle zucchini flavor.
Serving suggestions:
Serve these pancakes for breakfast or brunch with your favorite toppings.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A