Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups moose milk (or regular milk)
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
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, beat the eggs and add the moose milk, vegetable oil, and vanilla extract. Mix well.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
4. Heat a non-stick griddle or skillet over medium heat. Grease lightly with cooking spray or butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges start to dry, then flip and cook for another minute or until golden brown.
6. Repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 12 pancakes
Nutritional information:
Calories per serving: 140
Total fat: 6g
Saturated fat: 1g
Cholesterol: 35mg
Sodium: 280mg
Total carbohydrates: 17g
Dietary fiber: 0g
Sugar: 3g
Protein: 4g
Substitutions for ingredients:
- Moose milk can be substituted with regular milk or any other milk alternative.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Vanilla extract can be substituted with any other flavoring, such as almond or maple extract.
Variations:
- Add chocolate chips, blueberries, or sliced bananas to the batter before cooking.
- Top with whipped cream, maple syrup, or fruit compote.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a measuring cup or ladle to pour the batter onto the griddle for evenly sized pancakes.
- Keep the cooked pancakes warm in a low oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Reheating instructions:
Reheat pancakes in the microwave for 30 seconds or in a toaster oven until warmed through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Add a dollop of whipped cream and a sprinkle of powdered sugar for a classic presentation.
Garnishes:
Top with fresh fruit, chopped nuts, or a sprinkle of cinnamon.
Pairings:
Serve with bacon, sausage, or scrambled eggs for a hearty breakfast.
Suggested side dishes:
Fresh fruit salad, yogurt, or granola.
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:
- Always use clean utensils and cookware when preparing food.
- Make sure the pancakes are cooked through before serving.
Food history:
Pancakes have been a popular breakfast food for centuries, with variations found in many cultures around the world.
Flavor profiles:
These pancakes have a classic, sweet flavor with a hint of vanilla.
Serving suggestions:
Serve these pancakes for a cozy weekend breakfast or brunch with friends and family.
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