Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup hazelnut flour
- 1/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 egg
- 2 tbsp unsalted butter, melted
- 1/2 cup fresh raspberries
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the all-purpose flour, hazelnut flour, granulated sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined.
4. Gently fold in the fresh raspberries.
5. Heat a non-stick griddle or skillet over medium heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet.
7. Cook until bubbles form on the surface of the pickert, then flip and cook until golden brown on the other side.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8 pickerts
Nutritional information:
Calories: 152
Fat: 5g
Carbohydrates: 23g
Protein: 4g
Fiber: 2g
Sugar: 8g
Substitutions for ingredients:
- Almond flour can be substituted for hazelnut flour.
- Fresh blueberries or strawberries can be substituted for raspberries.
Variations:
- Add a teaspoon of vanilla extract to the batter for extra flavor.
- Top the pickerts with whipped cream or a drizzle of honey.
Tips and tricks:
- Be gentle when folding in the raspberries to avoid crushing them.
- Use a non-stick griddle or skillet to prevent the pickerts from sticking.
- Serve the pickerts warm for the best flavor.
Storage instructions:
Store any leftover pickerts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pickerts in the microwave for 10-15 seconds or in a toaster oven until warm.
Presentation ideas:
Serve the pickerts on a plate with a dusting of powdered sugar and a few fresh raspberries on top.
Garnishes:
Fresh raspberries, powdered sugar, whipped cream, honey
Pairings:
Coffee, tea, orange juice
Suggested side dishes:
Bacon, scrambled eggs, fresh fruit
Troubleshooting advice:
- If the pickerts are sticking to the griddle or skillet, try adding a little more melted butter to the surface.
- If the pickerts are not cooking through in the middle, lower the heat and cook for a longer period of time.
Food safety advice:
Make sure to wash the raspberries before using them in the recipe.
Food history:
Pickerts are a traditional German pancake that are typically served with butter and syrup. This recipe puts a twist on the classic by adding fresh raspberries and hazelnut flour.
Flavor profiles:
The pickerts have a slightly nutty flavor from the hazelnut flour and a sweet-tart flavor from the raspberries.
Serving suggestions:
Serve the pickerts for breakfast or brunch with a side of bacon and scrambled eggs. They also make a great dessert topped with whipped cream and honey.
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