Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 cup Powidl (plum jam)
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the egg and mix in the milk and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick griddle or skillet over medium heat.
5. Using a 1/4 cup measuring cup, pour batter onto the griddle or skillet.
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 with the remaining batter.
8. Warm the Powidl in a small saucepan or microwave.
9. Top each pancake with a spoonful of Powidl and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
5. Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 150
Fat: 4g
Carbohydrates: 25g
Protein: 3g
Sodium: 250mg
Sugar: 10g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of granulated sugar.
- Almond milk or soy milk can be used instead of regular milk.
- Coconut oil or vegetable oil can be used instead of unsalted butter.
- Any type of fruit jam or jelly can be used instead of Powidl.
Variations:
- Add 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced pancake.
- Add 1/2 cup of fresh or frozen berries to the batter for a fruity twist.
- Top with whipped cream or vanilla ice cream for a decadent dessert.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick griddle or skillet to prevent sticking.
- Keep the pancakes warm in a low oven until ready to serve.
- Use a small cookie scoop or spoon to portion the Powidl onto the pancakes.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave or toaster oven until warmed through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with additional Powidl. Garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, chocolate chips, or powdered sugar.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Bacon, sausage, or scrambled eggs.
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 at a time until the desired consistency is reached.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store leftover pancakes in the refrigerator and discard after 3 days.
Food history:
Powidl is a traditional Austrian plum jam made from Zwetschgen plums. It is commonly used as a topping for pancakes, waffles, and bread.
Flavor profiles:
The pancakes are fluffy and slightly sweet, while the Powidl is tart and fruity.
Serving suggestions:
Serve these pancakes for breakfast, brunch, or dessert.
Related Categories
Cooking Method: N/A
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Region: Austrian
Taste: Sweet, Tart, Fruity, Nutty, Caramelized