Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup grated horseradish
- 1/4 cup chopped fresh dill
- 1/4 cup chopped scallions
- 2 eggs
- 1 cup milk
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, black pepper, and cayenne pepper.
2. Add the grated horseradish, chopped dill, and chopped scallions to the mixing bowl and stir until well combined.
3. In a separate bowl, whisk together the eggs, milk, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Heat a non-stick skillet over medium-high heat. Once hot, ladle about 1/4 cup of batter onto the skillet for each pancake.
6. Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
7. Serve the pancakes hot with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 14g
Protein: 4g
Substitutions for ingredients:
- Instead of grated horseradish, you can use prepared horseradish.
- Instead of fresh dill, you can use dried dill.
- Instead of scallions, you can use chopped onions.
Variations:
- Add cooked bacon or sausage to the batter for a meaty twist.
- Top the pancakes with sour cream and smoked salmon for a fancy brunch.
- Add shredded cheddar cheese to the batter for a cheesy flavor.
Tips and tricks:
- Make sure not to overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Serve the pancakes immediately after cooking for the best texture.
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 or in a toaster oven until heated through.
Presentation ideas:
Arrange the pancakes on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, sour cream, smoked salmon, chopped scallions
Pairings:
Coffee, tea, orange juice
Suggested side dishes:
Fruit salad, bacon, 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 to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Khrenovina is a traditional Russian condiment made from grated horseradish and beets. This recipe puts a unique twist on classic pancakes by incorporating this spicy and tangy flavor.
Flavor profiles:
Spicy, tangy, savory
Serving suggestions:
Serve these pancakes for breakfast or brunch with your favorite toppings and sides.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A