Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup milk
- 1/2 cup plain yogurt
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Special equipment needed:
- Mixing bowl
- Whisk
- Griddle or non-stick pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, salt, sugar, cinnamon, ginger, nutmeg, and cloves.
2. In a separate bowl, whisk together the milk, yogurt, eggs, melted butter, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Heat a griddle or non-stick pan over medium heat. Add a small amount of butter or oil to the pan.
5. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or pan.
6. Cook until the edges start to dry and the surface is bubbly, then flip and cook until the other side is golden brown.
7. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 8-10 pancakes
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 4g
Cholesterol: 65mg
Sodium: 240mg
Total carbohydrates: 18g
Dietary fiber: 1g
Total sugars: 6g
Protein: 4g
Substitutions for ingredients:
- You can use buttermilk instead of milk and yogurt.
- You can use vegetable oil instead of melted butter.
Variations:
- Add chopped nuts or chocolate chips to the batter.
- Top with whipped cream, fruit, or syrup.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Use a non-stick pan or griddle to prevent sticking.
- Keep the 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 in the microwave or toaster oven until warm.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with syrup.
- Top with whipped cream and fruit.
Garnishes:
- Fresh fruit
- Whipped cream
- Syrup
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Bacon
- Sausage
- Scrambled eggs
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 avoid foodborne illness.
Food history:
- Speculaas is a type of spiced cookie from the Netherlands and Belgium.
- The spices used in speculaas are similar to those used in pumpkin pie spice.
Flavor profiles:
- Warm spices such as cinnamon, ginger, nutmeg, and cloves.
Serving suggestions:
- Serve for breakfast or brunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Dutch
Taste: Cinnamon, Sweet, Buttery, Nutty, Cinnamon-Spiced