Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour milk (or 1 cup milk mixed with 1 tablespoon vinegar or lemon juice)
- 1 egg
- 2 tablespoons melted butter
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the egg and add the sour milk and melted butter. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Grease with butter or cooking spray.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, about 2-3 minutes.
7. Flip the pancake and cook for another 1-2 minutes until golden brown.
8. 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:
Per pancake:
Calories: 100
Fat: 3g
Carbohydrates: 15g
Protein: 3g
Sodium: 190mg
Sugar: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Brown sugar can be used instead of granulated sugar.
- Baking powder and baking soda can be substituted with 2 teaspoons of baking powder.
- Margarine or vegetable oil can be used instead of butter.
Variations:
- Add 1/2 teaspoon of vanilla extract to the batter for extra flavor.
- Add 1/2 cup of fresh berries or chocolate chips to the batter.
- Substitute the sour milk with buttermilk for a tangier flavor.
Tips and tricks:
- Do not overmix the batter as it 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:
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 heated through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey. Add a dollop of whipped cream and fresh berries on top.
Garnishes:
Fresh berries, whipped cream, chopped nuts, powdered sugar.
Pairings:
Maple syrup, honey, fruit compote, bacon, sausage.
Suggested side dishes:
Scrambled eggs, bacon, sausage, hash browns, fruit salad.
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
- Store leftover pancakes in the refrigerator and reheat before eating.
Food history:
Sour milk pancakes were a popular breakfast dish in the early 1900s when milk was often sour due to lack of refrigeration. The sour milk was used to activate the baking soda and create a fluffy texture in the pancakes.
Flavor profiles:
Sour milk pancakes have a tangy and slightly sour flavor with a fluffy and light texture.
Serving suggestions:
Serve sour milk pancakes for breakfast or brunch with your favorite toppings and sides.
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