Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup hackberry syrup
- 1/2 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Whisk
- Griddle or non-stick pan
- 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, whisk together the hackberry syrup, milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat a griddle or non-stick pan over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or pan.
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 approximately 8 pancakes
Nutritional information:
Calories: 130
Fat: 4g
Carbohydrates: 21g
Protein: 3g
Sodium: 220mg
Sugar: 7g
Substitutions for ingredients:
- Hackberry syrup can be substituted with maple syrup or honey.
- Milk can be substituted with almond milk or soy milk.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
Variations:
- Add 1/2 cup of chopped nuts or berries to the batter.
- Top with whipped cream or yogurt and additional hackberry syrup.
- Make mini pancakes by using a tablespoon to scoop the batter onto the griddle or pan.
Tips and tricks:
- Make sure not to overmix the batter, as this can result in tough pancakes.
- Use a non-stick pan or griddle 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 hackberry syrup. Garnish with fresh berries or chopped nuts.
Garnishes:
Fresh berries, chopped nuts, whipped cream, or yogurt.
Pairings:
Hackberry pancakes pair well with bacon or sausage and a side of fresh fruit.
Suggested side dishes:
Fresh fruit salad or scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk 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 an internal temperature of 165°F to prevent foodborne illness.
Food history:
Hackberry syrup is made from the fruit of the hackberry tree, which is native to North America. The syrup has a sweet, nutty flavor and is often used as a natural sweetener.
Flavor profiles:
Sweet, nutty, and slightly tangy.
Serving suggestions:
Serve hackberry pancakes for breakfast or brunch with your favorite toppings and sides.
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