Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
Special equipment needed:
- Griddle or non-stick pan
- Mixing bowl
- Whisk or spoon
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a griddle or non-stick pan over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or pan.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook for an additional 1-2 minutes.
7. Repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 140
Total fat: 5g
Saturated fat: 3g
Cholesterol: 35mg
Sodium: 400mg
Total carbohydrates: 19g
Dietary fiber: 0g
Sugar: 3g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Almond milk or soy milk can be used instead of regular milk for a dairy-free option.
- Coconut oil or vegetable oil can be used instead of butter for a vegan option.
Variations:
- Add 1/2 cup of blueberries or chocolate chips to the batter for a fruity or chocolatey twist.
- Mix in 1 teaspoon of cinnamon or pumpkin spice for a fall-inspired flavor.
- Substitute 1/2 cup of the all-purpose flour with cornmeal for a cornmeal pancake.
Tips and tricks:
- Do not overmix the batter as it will result in tough pancakes.
- Use a non-stick pan or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Pancakes can also be frozen for up to 2 months.
Reheating instructions:
- To reheat refrigerated pancakes, microwave for 30 seconds or until warm.
- To reheat frozen pancakes, microwave for 1-2 minutes or until warm.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with maple syrup.
- Top with whipped cream and fresh berries.
- Serve with a side of bacon or sausage.
Garnishes:
- Fresh fruit
- Whipped cream
- Powdered sugar
- Chocolate chips
- Nuts
Pairings:
- Coffee or tea
- Orange juice
- Milk
Suggested side dishes:
- Bacon or sausage
- Scrambled eggs
- Hash browns
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 to thicken the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
Food history:
- Pancakes have been around for centuries and are enjoyed all over the world in various forms.
Flavor profiles:
- Sweet, fluffy, and buttery.
Serving suggestions:
- Serve for breakfast or brunch.
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