Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons vegetable oil
- 1/2 cup Hagebuttenmark (rosehip jam)
- Butter or oil for cooking
Special Equipment Needed:
- Mixing bowl
- Whisk or fork
- Non-stick skillet or griddle
- Spatula
Step-by-Step Instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, and vegetable oil.
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. Add a small amount of butter or oil to the pan.
5. Using a 1/4 cup measuring cup, pour the pancake batter onto the skillet. Cook until bubbles form on the surface and the edges start to dry out, then flip and cook for another minute or until golden brown.
6. Repeat with the remaining batter.
7. To serve, spread a dollop of Hagebuttenmark on top of each pancake.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes approximately 8 pancakes
Nutritional information:
- Calories: 150 per pancake
- Fat: 5g
- Carbohydrates: 23g
- Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of sugar.
- Any type of jam or fruit spread can be used instead of Hagebuttenmark.
Variations:
- Add 1/2 teaspoon of cinnamon or nutmeg to the pancake batter for a spiced flavor.
- Top the pancakes with fresh berries or sliced bananas for a fruity twist.
- Substitute the Hagebuttenmark with peanut butter or Nutella for a different flavor.
Tips and Tricks:
- Do not overmix the pancake batter to avoid tough and dense 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:
- To reheat, place the pancakes in a toaster or toaster oven until heated through.
Presentation Ideas:
- Stack the pancakes on a plate and drizzle with additional Hagebuttenmark or syrup.
- Garnish with fresh berries or chopped nuts.
Pairings:
- Serve with a side of bacon or sausage for a savory breakfast.
- Pair with a cup of coffee or tea.
Suggested Side Dishes:
- Scrambled eggs
- Hash browns
- Fresh fruit salad
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 avoid any foodborne illnesses.
Food History:
- Hagebuttenmark is a traditional German spread made from rosehips. It is commonly used as a topping for bread, pancakes, and waffles.
Flavor Profiles:
- The Hagebuttenmark adds a sweet and tangy flavor to the pancakes.
Serving Suggestions:
- Serve the pancakes for breakfast or brunch.
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Region: German