Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1/4 cup thimbleberry puree
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Non-stick griddle or skillet
- Thimbleberry puree (can be made by blending fresh or frozen thimbleberries and straining out the seeds)
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the egg and then stir in the buttermilk, thimbleberry puree, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick griddle or skillet over medium heat.
5. Using a 1/4 cup measuring cup, pour the batter onto the griddle or skillet.
6. Cook until bubbles form on the surface of the pancake and the edges start to look set, then flip and cook until the other side is golden brown.
7. Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
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: 17g
Protein: 4g
Sodium: 220mg
Sugar: 4g
Substitutions for ingredients:
- Thimbleberry puree can be substituted with raspberry or strawberry puree.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
Variations:
- Add chocolate chips or chopped nuts to the batter for extra texture.
- Top with whipped cream or a drizzle of maple syrup for added sweetness.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Tips and tricks:
- Do not overmix the batter as this can result in tough pancakes.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a low 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:
To reheat, place the pancakes on a microwave-safe plate and microwave for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Stack the pancakes on a plate and top with fresh thimbleberries or other berries for a pop of color.
Garnishes:
Fresh thimbleberries or other berries, whipped cream, or a dusting of powdered sugar.
Pairings:
Serve with a side of bacon or sausage for a savory breakfast option, or with fresh fruit and yogurt for a lighter meal.
Suggested side dishes:
Bacon, sausage, fresh fruit, yogurt.
Troubleshooting advice:
- If the pancakes are too thin, add a little more flour to the batter.
- If the pancakes are too thick, add a little more buttermilk to the batter.
- If the pancakes are burning, reduce the heat on the griddle or skillet.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Store leftover pancakes in the refrigerator and reheat thoroughly before consuming.
Food history:
Thimbleberries are a type of wild raspberry that grow in the Pacific Northwest region of the United States. They are known for their delicate flavor and bright red color.
Flavor profiles:
Thimbleberries have a sweet and slightly tart flavor, similar to raspberries.
Serving suggestions:
Serve these pancakes for breakfast or brunch with your favorite toppings and sides.
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