Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1 egg
- 1 cup milk
- 2 tablespoons melted butter
- 1/2 cup Trifulin (or any fruit jam)
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, beat the egg and then add the milk and melted butter. Whisk until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat the skillet or griddle over medium heat. Once hot, ladle 1/4 cup of batter onto the skillet for each pancake.
5. Once the pancake starts to bubble on the surface, spoon a tablespoon of Trifulin onto the center of the pancake.
6. Use the spatula to fold the pancake in half, enclosing the Trifulin inside. Cook for an additional 1-2 minutes on each side until golden brown.
7. Repeat with the remaining batter and Trifulin.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 150
Total fat: 5g
Saturated fat: 3g
Cholesterol: 35mg
Sodium: 200mg
Total carbohydrates: 22g
Dietary fiber: 1g
Sugars: 7g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Trifulin can be substituted with any fruit jam or jelly.
Variations:
- Add 1/2 teaspoon of cinnamon to the dry ingredients for a spiced version.
- Add 1/2 cup of fresh berries to the batter for a fruity twist.
Tips and tricks:
- Do not overmix the batter as this can result in tough pancakes.
- Use a ladle to pour the batter onto the skillet for even-sized pancakes.
- Keep the pancakes warm in a low-temperature oven until ready to serve.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- Pancakes can also be frozen for up to 1 month.
Reheating instructions:
- Microwave leftover pancakes for 30 seconds or until heated through.
- Reheat frozen pancakes in the toaster or oven at 350°F for 10-12 minutes.
Presentation ideas:
- Stack the pancakes on a plate and dust with powdered sugar.
- Serve with a dollop of whipped cream and fresh berries.
Garnishes:
- Powdered sugar
- Whipped cream
- Fresh berries
Pairings:
- Coffee
- Tea
- Orange juice
Suggested side dishes:
- Bacon
- Sausage
- Scrambled eggs
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it.
Food safety advice:
- Make sure to cook the pancakes thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Pancakes have been around for centuries and are enjoyed in many cultures around the world.
Flavor profiles:
- Sweet, fruity, and buttery.
Serving suggestions:
- Serve hot with your favorite toppings and sides.
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