Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1/2 cup water
- 1 egg
- 1/4 cup diced cooked ham
- 1/4 cup diced onion
- 1/4 cup diced green bell pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Griddle or non-stick skillet
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, black pepper, cinnamon, and nutmeg.
2. In a separate bowl, whisk together the milk, water, and egg.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Stir in the ham, onion, and green bell pepper.
5. Heat a griddle or non-stick skillet over medium heat and add the vegetable oil.
6. Once the oil is hot, use a 1/4 cup measuring cup to scoop the batter onto the griddle or skillet.
7. Cook the pancakes until bubbles form on the surface and the edges start to dry, about 2-3 minutes.
8. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
9. Repeat with the remaining batter, adding more oil to the griddle or skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 8 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 120
Fat: 6g
Saturated Fat: 1g
Cholesterol: 30mg
Sodium: 310mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 1g
Protein: 4g
Substitutions for ingredients:
- Instead of ham, you can use cooked bacon, sausage, or turkey.
- Instead of onion, you can use shallots or scallions.
- Instead of green bell pepper, you can use red or yellow bell pepper.
Variations:
- Add shredded cheese to the batter for a cheesy twist.
- Top the pancakes with a fried egg and hot sauce for a breakfast sandwich.
- Serve the pancakes with a dollop of sour cream and chives for a savory brunch dish.
Tips and tricks:
- Don't overmix the batter or the pancakes will be tough.
- Use a non-stick skillet 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.
Reheating instructions:
Reheat the pancakes in a toaster oven or microwave until warmed through.
Presentation ideas:
Stack the pancakes on a plate and garnish with chopped herbs or a drizzle of maple syrup.
Garnishes:
Chopped herbs, maple syrup, hot sauce, sour cream
Pairings:
Coffee, tea, orange juice
Suggested side dishes:
Fresh fruit, breakfast potatoes, bacon, sausage
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk or water to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure the ham is fully cooked before adding it to the batter.
- Wash your hands and all cooking surfaces before preparing the recipe.
Food history:
Powdowdie is a traditional New England dish that typically consists of a savory meat and vegetable filling baked in a pie crust. These pancakes are a twist on the classic dish, incorporating the same flavors into a breakfast staple.
Flavor profiles:
Savory, slightly sweet, spiced
Serving suggestions:
Serve these pancakes for a hearty breakfast or brunch. They're perfect for a lazy weekend morning or a special occasion.
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