Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup Hagebuttenmark (rosehip jam)
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
2. In a separate bowl, whisk together the milk, Hagebuttenmark, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Scoop 1/4 cup of batter onto the skillet for each pancake.
5. Cook until bubbles form on the surface of the pancake and the edges start to dry out, about 2-3 minutes.
6. Flip the pancake and cook for an additional 1-2 minutes, until golden brown.
7. Repeat with the remaining batter, adding more butter to the skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 155
Fat: 5g
Carbohydrates: 24g
Protein: 3g
Fiber: 1g
Sugar: 9g
Substitutions for ingredients:
- Hagebuttenmark can be substituted with any other fruit jam or preserve.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Milk can be substituted with almond milk, soy milk, or any other non-dairy milk.
- Unsalted butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture.
- Top the pancakes with whipped cream or fresh fruit.
- Use different flavors of jam or preserves for a variety of pancake flavors.
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 toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with additional jam or syrup. Garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, chocolate chips, additional jam or syrup.
Pairings:
Coffee, tea, orange juice, milk.
Suggested side dishes:
Bacon, sausage, scrambled eggs, fresh fruit.
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.
- If the pancakes are sticking to the skillet, add more butter or oil to the skillet.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
- Store leftover pancakes in the refrigerator and reheat thoroughly before consuming.
Food history:
Hagebuttenmark is a traditional German fruit spread made from rosehips. It is often used in baking and cooking, and is known for its sweet and tangy flavor.
Flavor profiles:
Sweet, tangy, fruity.
Serving suggestions:
Serve the pancakes for breakfast or brunch, with a side of bacon or sausage and fresh fruit.
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Region: German