Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1/4 cup Maidenhair syrup
Special Equipment Needed:
- Non-stick griddle or skillet
- Mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and Maidenhair syrup.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
4. Heat a non-stick griddle or skillet over medium heat. Grease with butter or cooking spray.
5. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet. Cook until bubbles form on the surface and the edges start to dry out, about 2-3 minutes.
6. Flip the pancake and cook until golden brown, about 1-2 minutes.
7. Repeat with the remaining batter, greasing the griddle or skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 140
Fat: 5g
Carbohydrates: 20g
Protein: 4g
Sodium: 240mg
Sugar: 7g
Substitutions for ingredients:
- Maidenhair syrup can be substituted with maple syrup or honey.
- Buttermilk can be substituted with regular milk or almond milk.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
Variations:
- Add blueberries or chocolate chips to the batter.
- Top with whipped cream and fresh fruit.
- Serve with a side of bacon or sausage.
Tips and Tricks:
- Do not overmix the batter to avoid tough pancakes.
- Grease the griddle or skillet between each batch to prevent sticking.
- Keep the pancakes warm in a low-temperature oven until ready to serve.
Storage Instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds or in a toaster oven until warm.
Presentation Ideas:
Stack the pancakes on a plate and drizzle with Maidenhair syrup. Garnish with fresh fruit and whipped cream.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, powdered sugar.
Pairings:
Coffee, tea, orange juice.
Suggested Side Dishes:
Bacon, sausage, scrambled eggs.
Troubleshooting Advice:
- If the pancakes are too thick, add a splash of milk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour at a time until desired consistency is reached.
Food Safety Advice:
- Make sure to cook the pancakes until golden brown to ensure they are fully cooked.
- Store leftover pancakes in the refrigerator and reheat thoroughly before consuming.
Food History:
Maidenhair syrup is made from the Maidenhair fern, which has been used for medicinal purposes for centuries.
Flavor Profiles:
Sweet, buttery, and slightly herbal.
Serving Suggestions:
Serve for breakfast or brunch.
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