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 fresh or frozen cloudberry puree
- 1/4 cup water
- Butter or oil for cooking
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
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 mix until just combined. Do not overmix.
4. In a small saucepan, heat the cloudberry puree and water over medium heat until it comes to a simmer. Remove from heat.
5. Add the cloudberry mixture to the pancake batter and gently fold it in.
6. Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to the pan.
7. Using a 1/4 cup measure, pour the batter onto the skillet. Cook until bubbles form on the surface of the pancake and the edges start to look set.
8. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
9. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
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:
- If cloudberry puree is not available, substitute with raspberry or strawberry puree.
- If buttermilk is not available, substitute with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
Variations:
- Add 1/2 cup of chopped nuts or chocolate chips to the batter for added texture.
- Top the pancakes with whipped cream and additional cloudberry puree for a decadent dessert.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a low 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 the pancakes in the microwave or oven until warmed through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with additional cloudberry puree. Garnish with fresh berries and a dusting of powdered sugar.
Garnishes:
Fresh berries, whipped cream, powdered sugar
Pairings:
Serve with a side of bacon or sausage for a savory breakfast.
Suggested side dishes:
Fresh fruit salad, scrambled eggs, hash browns
Troubleshooting advice:
- If the pancakes are too thick, add a little more buttermilk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Cloudberry pancakes are a traditional Scandinavian dish, often served for breakfast or dessert.
Flavor profiles:
The pancakes are sweet and tangy, with a hint of tartness from the cloudberry puree.
Serving suggestions:
Serve the pancakes with a dollop of whipped cream and a drizzle of cloudberry puree for a decadent dessert.
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Region: Swedish