Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup ricotta cheese
- 1/2 cup milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted and cooled
- Powdered sugar, for dusting
Special Equipment Needed:
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
2. In a separate bowl, mix together the ricotta cheese, milk, eggs, and vanilla extract until smooth.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Stir in the melted butter until fully incorporated.
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 and the edges start to dry out, about 2-3 minutes.
8. Flip the pancake and cook for an additional 1-2 minutes, until golden brown.
9. Repeat with the remaining batter.
10. Dust the pancakes with powdered sugar before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 170
Fat: 8g
Saturated Fat: 5g
Cholesterol: 70mg
Sodium: 270mg
Carbohydrates: 20g
Fiber: 0g
Sugar: 7g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Cottage cheese can be substituted for ricotta cheese.
- Almond milk or soy milk can be substituted for milk.
- Coconut oil or vegetable oil can be substituted for butter.
Variations:
- Add fresh berries or sliced bananas to the batter before cooking.
- Top the pancakes with whipped cream or maple syrup.
- Mix in chocolate chips or chopped nuts to the batter.
- Use lemon zest instead of vanilla extract for a citrus twist.
Tips and Tricks:
- Make sure the butter is cooled before adding it to the batter to prevent the eggs from scrambling.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Don't overmix the batter to prevent tough pancakes.
- 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 the microwave for 30 seconds or in a toaster oven until warm.
Presentation Ideas:
Serve the pancakes stacked on a plate with a dusting of powdered sugar and a dollop of whipped cream.
Garnishes:
Fresh berries, sliced bananas, whipped cream, or maple syrup.
Pairings:
Coffee, tea, or orange juice.
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 to thicken the batter.
- If the pancakes are not cooking evenly, adjust the heat on the skillet or griddle.
Food Safety Advice:
Make sure to cook the pancakes to an internal temperature of 165°F to prevent foodborne illness.
Food History:
Berliner Pfannkuchen, also known as Berliner, is a traditional German pastry that is similar to a jelly-filled donut. It is often enjoyed during Carnival season in Germany.
Flavor Profiles:
Sweet, creamy, and slightly tangy.
Serving Suggestions:
Serve the pancakes for breakfast or brunch.
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Region: German