Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons melted butter
- 1/2 cup diced purple apples
- 1/2 cup mixed berries (blueberries, raspberries, blackberries)
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. In another bowl, whisk the egg and milk together.
3. Pour the egg mixture into the dry ingredients and stir until just combined.
4. Add the melted butter, diced purple apples, and mixed berries to the batter and stir gently.
5. Heat a non-stick skillet or griddle over medium heat.
6. Use a 1/4 cup measuring cup to scoop the batter onto the skillet or griddle.
7. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown.
8. 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: 120
Fat: 4g
Carbohydrates: 18g
Protein: 3g
Fiber: 1g
Sugar: 6g
Substitutions for ingredients:
- You can use any type of apple instead of purple apples.
- You can use any type of berries you like.
Variations:
- Add a teaspoon of cinnamon to the batter for a warm, spicy flavor.
- Top the pancakes with whipped cream or yogurt for extra creaminess.
- Drizzle with maple syrup or honey for sweetness.
Tips and tricks:
- Don't overmix the batter, as this can make the pancakes tough.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a low oven (200°F) while you finish cooking the rest.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pancakes on a microwave-safe plate and heat in the microwave for 30 seconds to 1 minute, or until warm.
Presentation ideas:
Stack the pancakes on a plate and top with a dollop of whipped cream or yogurt. Sprinkle with powdered sugar and garnish with fresh berries.
Garnishes:
Fresh berries, powdered sugar, whipped cream, or yogurt.
Pairings:
Serve with a cup of coffee or tea for breakfast or brunch.
Suggested side dishes:
Bacon, sausage, scrambled eggs, or fresh fruit salad.
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
- If the pancakes are sticking to the skillet or griddle, make sure it is hot enough before adding 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 in many cultures around the world. In the United States, pancakes are often served for breakfast or brunch.
Flavor profiles:
These pancakes are sweet and fruity, with a subtle tartness from the mixed berries.
Serving suggestions:
Serve these pancakes with a side of bacon or sausage for a hearty breakfast or brunch.
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