Ingredients with Measurements:
- 1 cup of sowans (fermented oatmeal)
- 1 cup of all-purpose flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 tablespoon of sugar
- 1 egg
- 1 cup of milk
- 2 tablespoons of melted butter
Special equipment needed:
- Mixing bowl
- Whisk
- Griddle or non-stick pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the sowans, flour, baking powder, salt, and sugar. Whisk together until well combined.
2. In a separate bowl, beat the egg and then add the milk and melted butter. Whisk together until well combined.
3. Pour the wet ingredients into the dry ingredients and whisk together until a smooth batter forms.
4. Heat a griddle or non-stick pan over medium heat.
5. Using a ladle or measuring cup, pour the batter onto the griddle or pan to form pancakes.
6. Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
7. Serve the pancakes hot with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Griddle or non-stick pan should be heated over medium heat.
Serving size:
This recipe makes about 8-10 pancakes.
Nutritional information:
Calories per serving: 150
Fat: 5g
Carbohydrates: 22g
Protein: 5g
Substitutions for ingredients:
- Sowans can be substituted with regular oatmeal or oat flour.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Milk can be substituted with almond milk, soy milk, or any other non-dairy milk.
- Butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add blueberries, chocolate chips, or bananas to the batter for a different flavor.
- Use maple syrup, honey, or fruit compote as a topping.
- Add cinnamon or vanilla extract to the batter for extra flavor.
Tips and tricks:
- Make sure the griddle or pan is hot before pouring the batter to ensure even cooking.
- Use a non-stick pan or spray the pan with cooking spray to prevent sticking.
- Flip the pancakes when bubbles start to form on the surface.
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 for 30 seconds or in a toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with syrup or fruit compote. Add a dollop of whipped cream or a sprinkle of powdered sugar for a fancy touch.
Garnishes:
Garnish with fresh fruit, chopped nuts, or a sprig of mint.
Pairings:
Serve with bacon, sausage, or scrambled eggs for a hearty breakfast.
Suggested side dishes:
Fruit salad, yogurt, or hash browns.
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.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Sowans is a traditional Scottish dish made from fermented oatmeal. It was a staple food in Scotland for centuries and is still enjoyed today.
Flavor profiles:
Sowans pancakes have a slightly sour and nutty flavor from the fermented oatmeal. They are also slightly sweet from the sugar and butter in the batter.
Serving suggestions:
Serve the pancakes hot with your favorite toppings for a delicious and hearty breakfast.
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