Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon 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 teaspoon vanilla extract
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
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.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes, until golden brown.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 100
Fat: 3g
Carbohydrates: 15g
Protein: 3g
Sodium: 280mg
Sugar: 3g
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.
- Melted butter can be substituted with coconut oil or vegetable oil.
- Vanilla extract can be substituted with almond extract or maple syrup.
Variations:
- Add 1/2 cup of blueberries or chocolate chips to the batter.
- Substitute the vanilla extract with lemon zest for a citrus twist.
- Add 1/4 teaspoon of cinnamon to the dry ingredients for a spiced flavor.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Use a non-stick skillet or griddle to prevent sticking.
- Keep the pancakes warm in a 200°F oven until ready to serve.
- Serve with butter and maple syrup.
Storage instructions:
Store leftover pancakes 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 for 5 minutes.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Garnish with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, powdered sugar, or chopped nuts.
Pairings:
Bacon, sausage, scrambled eggs, or fresh fruit.
Suggested side dishes:
Hash browns, roasted potatoes, or a fruit salad.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter.
- If the pancakes are too thin, add a tablespoon of flour to the batter.
- If the pancakes are not cooking evenly, adjust the heat of the skillet or griddle.
Food safety advice:
- Always wash your hands before handling food.
- Use separate utensils and cutting boards for raw and cooked foods.
- Cook the pancakes to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Hapanvelli Pancakes are a traditional Finnish pancake made with buttermilk and served with lingonberry jam.
Flavor profiles:
Sweet, tangy, and buttery.
Serving suggestions:
Serve hot with butter and maple syrup for a classic breakfast dish.
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