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 buttermilk
- 1 egg
- 2 tablespoons melted butter
- 1/2 cup kisiel (fruit jelly)
Special equipment needed:
- Non-stick skillet
- Spatula
- Mixing bowls
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. In another mixing bowl, whisk together the buttermilk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Heat a non-stick skillet over medium heat.
5. Pour 1/4 cup of the batter onto the skillet and cook until bubbles form on the surface.
6. Flip the pancake and cook for an additional 1-2 minutes or until golden brown.
7. Repeat with the remaining batter.
8. To make the kisiel filling, heat the fruit jelly in a small saucepan over medium heat until it becomes a liquid.
9. Spoon the kisiel onto the center of each pancake and fold the pancake in half.
10. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Skillet should be heated over medium heat.
Serving size:
This recipe makes 8-10 pancakes.
Nutritional information:
Calories per serving: 140
Fat: 4g
Carbohydrates: 22g
Protein: 4g
Sodium: 240mg
Sugar: 9g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
- Melted butter can be substituted with vegetable oil or coconut oil.
- Kisiel can be substituted with any fruit jelly or jam.
Variations:
- Add 1 teaspoon of vanilla extract to the batter for a vanilla flavor.
- Add 1/2 cup of fresh berries to the batter for a fruity twist.
- Top the pancakes with whipped cream or powdered sugar for added sweetness.
Tips and tricks:
- Make sure to heat the skillet over medium heat to prevent burning.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Spoon the kisiel onto the center of the pancake to prevent it from spilling over the sides.
Storage instructions:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or on a skillet over low heat until warmed through.
Presentation ideas:
Arrange the pancakes on a plate and drizzle with additional kisiel or syrup. Add a dollop of whipped cream and sprinkle with powdered sugar for added decoration.
Garnishes:
Garnish with fresh berries or mint leaves for added color and flavor.
Pairings:
Serve with a side of bacon or sausage for a savory breakfast option. Pair with a cup of coffee or tea for a complete meal.
Suggested side dishes:
- Scrambled eggs
- Hash browns
- Fresh fruit salad
Troubleshooting advice:
- If the pancakes are too thick, add a little more buttermilk 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 prevent any foodborne illnesses.
Food history:
Kisiel is a traditional fruit jelly from Eastern Europe that is often used as a topping for pancakes and other desserts.
Flavor profiles:
These pancakes have a sweet and tangy flavor from the kisiel filling and a fluffy texture from the buttermilk batter.
Serving suggestions:
These pancakes are perfect for a weekend breakfast or brunch with family and friends.
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Region: Polish