Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 cup kaymak (Turkish clotted cream)
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
- Mixing bowl
- Whisk
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 buttermilk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and whisk until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat.
5. Using a 1/4 cup measure, pour the pancake batter onto the skillet.
6. Once the edges start to set and bubbles form on the surface, flip the pancake and cook for an additional 1-2 minutes.
7. Repeat with the remaining batter until all the pancakes are cooked.
8. To assemble the pancakes, spread a generous dollop of kaymak on one pancake, then top with another pancake. Repeat until all the pancakes are filled.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 6-8 pancakes
Nutritional information:
Calories per serving: 230
Total fat: 10g
Saturated fat: 6g
Cholesterol: 60mg
Sodium: 320mg
Total carbohydrates: 28g
Dietary fiber: 1g
Sugar: 8g
Protein: 6g
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 almond milk.
- Kaymak can be substituted with whipped cream or mascarpone cheese.
Variations:
- Add 1 teaspoon of vanilla extract to the pancake batter for extra flavor.
- Top the pancakes with fresh fruit or honey for a sweet twist.
- Add 1/4 cup of chopped nuts or chocolate chips to the pancake batter for added texture.
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 pancakes warm in a low-temperature oven while assembling the rest.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the 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 honey or maple syrup.
Garnishes:
Top the pancakes with fresh fruit, chopped nuts, or a sprinkle of powdered sugar.
Pairings:
Serve the pancakes with a cup of coffee or tea.
Suggested side dishes:
Serve the pancakes with a side of bacon or sausage.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it.
Food safety advice:
- Make sure to cook the pancakes thoroughly to avoid foodborne illness.
- Store leftover pancakes in the refrigerator to prevent spoilage.
Food history:
Kaymak is a traditional Turkish dairy product made by slowly simmering milk until the cream rises to the surface. It is often used as a spread or topping in Turkish cuisine.
Flavor profiles:
The pancakes are light and fluffy with a slightly sweet flavor, while the kaymak adds a rich and creamy texture.
Serving suggestions:
Serve the pancakes for breakfast or brunch with a side of bacon or sausage.
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Region: Turkish