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 large egg
- 2 tablespoons unsalted butter, melted
- 1/4 cup kottenbutter (German-style cottage cheese)
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large 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. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the kottenbutter.
5. Heat a non-stick skillet or griddle over medium-high heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
7. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook until golden brown on both sides.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 120
Fat: 4g
Carbohydrates: 17g
Protein: 4g
Substitutions for ingredients:
- If you don't have kottenbutter, you can substitute with regular cottage cheese or ricotta cheese.
Variations:
- Add blueberries or chocolate chips to the batter for a twist on the classic pancake.
- Top with whipped cream and fresh fruit for a decadent breakfast treat.
Tips and tricks:
- Don't overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the pancakes warm in a 200°F oven while you cook the remaining batter.
Storage instructions:
- Store leftover pancakes 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 warmed through.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with maple syrup.
- Top with fresh fruit and a dollop of whipped cream.
Garnishes:
- Fresh fruit
- Whipped cream
- Powdered sugar
Pairings:
- Serve with bacon or sausage for a hearty breakfast.
Suggested side dishes:
- Fresh fruit salad
- Hash browns
Troubleshooting advice:
- If the pancakes are too thick, add a splash of buttermilk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour at a time until the desired consistency is reached.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
- Kottenbutter is a German-style cottage cheese that is traditionally made from sour milk.
Flavor profiles:
- These pancakes are fluffy and slightly tangy from the buttermilk, with a creamy texture from the kottenbutter.
Serving suggestions:
- Serve these pancakes for breakfast or brunch.
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Region: German