Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup dried cranberries
- 1/2 cup orange juice
- 1/4 cup milk
- 1 egg
- 2 tablespoons melted butter
Special equipment needed:
- Cast iron skillet or griddle
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
3. Stir in the dried cranberries.
4. In a separate bowl, whisk together the orange juice, milk, egg, and melted butter.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Heat a cast iron skillet or griddle over medium heat.
7. Grease the skillet with butter or cooking spray.
8. Pour the batter into the skillet, spreading it out evenly.
9. Cook for 2-3 minutes, or until the edges start to set and the bottom is golden brown.
10. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is cooked through.
11. Remove from the oven and let cool for a few minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 6-8 servings
Nutritional information:
- Calories: 190
- Fat: 5g
- Carbohydrates: 33g
- Protein: 4g
Substitutions for ingredients:
- Dried cranberries can be substituted with raisins or chopped dried apricots.
- Orange juice can be substituted with apple juice or cranberry juice.
Variations:
- Add 1 teaspoon of orange zest to the batter for extra orange flavor.
- Top with whipped cream or vanilla ice cream for a dessert version.
- Serve with maple syrup or honey for a sweeter breakfast option.
Tips and tricks:
- Make sure the skillet is hot before pouring in the batter to ensure a crispy bottom.
- Don't overmix the batter or the pickert will be tough.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until warmed through.
Presentation ideas:
- Serve on a platter with fresh orange slices and a dusting of powdered sugar.
Garnishes:
- Fresh orange slices
- Powdered sugar
Pairings:
- Serve with a cup of coffee or tea for breakfast or brunch.
Suggested side dishes:
- Scrambled eggs
- Bacon or sausage
- Fresh fruit salad
Troubleshooting advice:
- If the pickert is too dry, add a little more milk to the batter.
- If the pickert is too wet, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the pickert all the way through to avoid any foodborne illnesses.
Food history:
- Pickert is a traditional German dish that is similar to a pancake.
Flavor profiles:
- The orange juice adds a citrusy sweetness to the pickert, while the dried cranberries add a tartness.
Serving suggestions:
- Serve warm with butter and maple syrup for a classic breakfast option.
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