Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons powdered 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 teaspoon vanilla extract
- Powdered sugar, for dusting
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, powdered sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges begin to dry, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes, until golden brown.
8. Repeat with the remaining batter.
9. Dust the pancakes with powdered sugar before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 17g
Protein: 3g
Sodium: 220mg
Sugar: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
- Unsalted butter can be substituted with salted butter or a non-dairy butter alternative.
Variations:
- Add 1/2 cup of blueberries or chocolate chips to the batter for a fruity or chocolatey twist.
- Substitute the powdered sugar with maple syrup or honey for a different sweet flavor.
Tips and tricks:
- Do not overmix the batter as it can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the 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.
Reheating instructions:
Reheat the pancakes in the microwave for 15-20 seconds or in a toaster oven until warmed through.
Presentation ideas:
Stack the pancakes on a plate and dust with powdered sugar. Serve with a side of fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, or a drizzle of maple syrup.
Pairings:
Coffee, tea, or orange juice.
Suggested side dishes:
Bacon, sausage, or scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thick, add a little more buttermilk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the pancakes until they are fully cooked and golden brown.
- Store leftover pancakes in the refrigerator and reheat thoroughly before consuming.
Food history:
Pancakes have been a popular breakfast food for centuries, with variations found in many cultures around the world.
Flavor profiles:
Sweet, fluffy, and slightly tangy from the buttermilk.
Serving suggestions:
Serve the pancakes with a side of bacon, sausage, or scrambled eggs for a complete breakfast meal.
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