Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter
- 1/4 cup Sirop de Liège (Belgian fruit spread)
Special equipment needed:
- Non-stick griddle or frying pan
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat a non-stick griddle or frying pan over medium heat.
5. Using a 1/4 cup measuring cup, pour the pancake batter onto the griddle or frying pan.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook for an additional 1-2 minutes.
7. Repeat with the remaining pancake batter.
8. Serve the pancakes with a drizzle of Sirop de Liège on top.
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
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of sugar.
- Baking soda can be used instead of baking powder.
Variations:
- Add chocolate chips or blueberries to the pancake batter.
- Top the pancakes with whipped cream or sliced bananas.
- Use different fruit spreads or jams instead of Sirop de Liège.
Tips and tricks:
- Make sure to not overmix the pancake batter, as this can result in tough pancakes.
- Use a non-stick griddle or frying pan to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a low-temperature 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 or toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle Sirop de Liège on top. Garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, or powdered sugar.
Pairings:
Coffee, tea, or orange juice.
Suggested side dishes:
Bacon, sausage, or scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thick, add more milk to the batter.
- If the pancakes are too thin, add more flour to the batter.
- If the pancakes are sticking to the griddle or frying pan, add more butter or oil to the surface.
Food safety advice:
Make sure to cook the pancakes until they are fully cooked and no longer raw in the center.
Food history:
Sirop de Liège is a traditional Belgian fruit spread made from apples and pears that are slowly cooked down to a thick syrup.
Flavor profiles:
The Sirop de Liège adds a sweet and tangy flavor to the pancakes.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
Related Categories
Cooking Method: N/A
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Region: Belgian
Taste: Sweet, Buttery, Nutty, Caramelized