Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1 egg
- 1 cup milk
- 2 tablespoons melted butter
- 1/2 cup fresh salmonberries, mashed
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowls
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar.
2. In another bowl, whisk the egg and milk together.
3. Add the melted butter and mashed salmonberries to the egg and milk mixture.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Heat a non-stick griddle or skillet over medium heat.
6. Scoop 1/4 cup of batter onto the griddle for each pancake.
7. Cook until bubbles form on the surface of the pancake, then flip and cook for another minute or until golden brown.
8. Repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 17g
Protein: 3g
Fiber: 1g
Sugar: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Fresh salmonberries can be substituted with any other fresh or frozen berries.
Variations:
- Add 1/4 cup of chopped nuts or chocolate chips to the batter.
- Top with whipped cream or maple syrup.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Use a non-stick griddle or skillet to prevent sticking.
- Mash the salmonberries well to avoid large chunks in the batter.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and top with whipped cream and fresh berries.
Garnishes:
Fresh berries, whipped cream, or powdered sugar.
Pairings:
Serve with bacon or sausage and a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thin, add more flour to the batter.
- If the pancakes are too thick, add more milk to the batter.
Food safety advice:
- Use fresh ingredients and wash hands and utensils before cooking.
- Cook the pancakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Salmonberries are native to the Pacific Northwest and have been used by indigenous people for food and medicine for centuries.
Flavor profiles:
The salmonberries add a sweet and slightly tart flavor to the pancakes.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
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