Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1 tablespoon of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup of buttermilk
- 1 egg
- 2 tablespoons of melted butter
- 1/2 cup of shipova puree (made from cooked and mashed shipova fruit)
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, baking soda, and salt. Whisk until well combined.
2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and shipova puree.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Grease with cooking spray or butter.
5. Using a 1/4 cup measuring cup, pour the batter onto the skillet or griddle. Cook until bubbles form on the surface and the edges start to dry, about 2-3 minutes.
6. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
7. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 18g
Protein: 3g
Sodium: 220mg
Sugar: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
- Shipova puree can be substituted with any other fruit puree or applesauce.
Variations:
- Add 1/2 teaspoon of cinnamon to the dry ingredients for a spiced flavor.
- Top with whipped cream and fresh fruit for a decadent breakfast or dessert.
- Use the batter to make mini pancakes for a fun and easy brunch option.
Tips and Tricks:
- Do not overmix the batter as it can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent sticking.
- Keep the cooked pancakes warm in a low 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 pancakes in the microwave for 30 seconds or in a toaster oven until warmed through.
Presentation Ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey. Top with fresh fruit and a dollop of whipped cream.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, or powdered sugar.
Pairings:
Serve with bacon, sausage, or scrambled eggs for a hearty breakfast.
Suggested Side Dishes:
Fresh fruit salad, yogurt, or a side of hash browns.
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 at a time until desired consistency is reached.
Food Safety Advice:
- Make sure to cook the pancakes thoroughly to prevent any foodborne illness.
- Store leftovers in the refrigerator and reheat to 165°F before consuming.
Food History:
Shipova is a hybrid fruit that originated in the Czech Republic in the early 20th century. It is a cross between a pear and a quince.
Flavor Profiles:
Shipova has a sweet and tangy flavor with a slightly grainy texture.
Serving Suggestions:
Serve shipova pancakes for breakfast or brunch.
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Region: Bulgarian