Ingredients with Measurements:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 ½ cups buttermilk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup chopped pepernoten
Special Equipment Needed:
- Large bowl
- Whisk
- Griddle or large skillet
- Spatula
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined.
4. Fold in the chopped pepernoten.
5. Heat a griddle or large skillet over medium heat.
6. Grease the griddle or skillet with butter or cooking spray.
7. Pour ¼ cup of batter onto the griddle or skillet and cook until the edges are golden brown and the center is cooked through, about 2 minutes per side.
8. Serve with butter, syrup, or your favorite topping.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: Makes 8 pancakes
Nutritional Information:
Calories: 200
Fat: 8 g
Carbohydrates: 26 g
Protein: 5 g
Substitutions for Ingredients:
- Gluten-free flour can be used in place of all-purpose flour.
- Coconut milk can be used in place of buttermilk.
- Coconut oil can be used in place of melted butter.
Variations:
- Add 1 teaspoon of ground cinnamon to the batter for a spiced flavor.
- Add ½ cup of chopped nuts or dried fruit to the batter for added texture.
- Top with a scoop of ice cream for a decadent dessert.
Tips and Tricks:
- Use a ¼ cup measuring cup to ensure all pancakes are the same size.
- Cook the pancakes over medium heat to ensure they are cooked through without burning.
- For a thinner batter, add a few tablespoons of milk or water.
Storage Instructions:
Pancakes can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat pancakes in the microwave for 30 seconds or in a toaster oven until warmed through.
Presentation Ideas:
- Serve pancakes with a dollop of whipped cream and a sprinkle of chopped pepernoten.
- Stack pancakes on a plate and top with a drizzle of syrup and a sprinkle of powdered sugar.
Garnishes:
- Whipped cream
- Chopped pepernoten
- Powdered sugar
- Syrup
Pairings:
- Fresh fruit
- Yogurt
- Bacon
- Sausage
Suggested Side Dishes:
- Hash browns
- Fruit salad
- Toast
- Eggs
Troubleshooting Advice:
- If the pancakes are too thick, add a few tablespoons of milk or water to the batter.
- If the pancakes are too thin, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Keep cooked pancakes refrigerated until ready to serve.
- Discard any leftover pancakes after 5 days.
Food History:
Pepernoten are a traditional Dutch cookie that are usually served around the holidays. They are usually made with cinnamon, nutmeg, and cloves and are often shaped like small balls or stars.
Flavor Profiles:
These pancakes have a sweet, spiced flavor from the pepernoten and a subtle hint of vanilla.
Serving Suggestions:
These pancakes are best served warm with butter, syrup, or your favorite topping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Dutch
Taste: Sweet, Spicy, Nutty, Cinnamon, Cinnamon-Y