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 fresh riberry fruit, chopped
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the egg and then add the milk and melted butter. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Fold in the chopped riberry fruit.
5. Heat a non-stick skillet or griddle over medium heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
7. Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 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:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Milk can be substituted with almond milk or soy milk.
- Butter can be substituted with coconut oil or vegetable oil.
- Riberry fruit can be substituted with any other fresh fruit, such as blueberries or strawberries.
Variations:
- Add a teaspoon of vanilla extract to the batter for extra flavor.
- Top the pancakes with whipped cream and additional fresh fruit.
- Add a tablespoon of cocoa powder to the batter for chocolate riberry pancakes.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- 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:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Top with additional fresh fruit and a dollop of whipped cream.
Garnishes:
Fresh riberry fruit, whipped cream, maple syrup
Pairings:
Coffee, tea, orange juice
Suggested side dishes:
Bacon, scrambled eggs, fresh fruit salad
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it up.
Food safety advice:
- Make sure to wash the riberry fruit thoroughly before chopping and adding to the batter.
- Use a food thermometer to ensure that the pancakes reach an internal temperature of 165°F.
Food history:
Riberry fruit, also known as lilly pilly, is native to Australia and has been used by Indigenous Australians for thousands of years for its medicinal properties.
Flavor profiles:
The riberry fruit adds a sweet and slightly tart flavor to the pancakes.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
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