Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Non-stick griddle or frying pan
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
2. In a separate bowl, whisk together the milk, egg, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick griddle or frying pan over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or frying pan.
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 an additional 1-2 minutes, or 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 serving (1 pancake):
Calories: 109
Fat: 4g
Carbohydrates: 15g
Protein: 3g
Sodium: 123mg
Sugar: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey, maple syrup, or agave nectar.
- Milk can be substituted with almond milk, soy milk, or coconut milk.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Vanilla extract can be substituted with almond extract or lemon zest.
Variations:
- Blueberry pancakes: Add 1/2 cup fresh or frozen blueberries to the batter.
- Chocolate chip pancakes: Add 1/2 cup chocolate chips to the batter.
- Banana pancakes: Mash 1 ripe banana and add it to the batter.
- Cinnamon pancakes: Add 1 teaspoon ground cinnamon to the batter.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick griddle or frying pan to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a 200°F oven until ready to serve.
- Serve with butter and maple syrup or your favorite pancake toppings.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat pancakes, place them in a toaster or toaster oven for 1-2 minutes, or until heated through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Garnish with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, chopped nuts, or powdered sugar.
Pairings:
Bacon, sausage, scrambled eggs, or fresh fruit.
Suggested side dishes:
Hash browns, breakfast potatoes, or 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.
- If the pancakes are sticking to the griddle or frying pan, make sure it is well-greased with oil or butter.
Food safety advice:
Make sure to cook the pancakes until they are fully cooked and golden brown.
Food history:
Pancakes have been a popular breakfast food for centuries, dating back to ancient civilizations such as the Greeks and Romans. The modern-day pancake originated in the United States in the late 1800s.
Flavor profiles:
Tu Pancakes are fluffy, light, and slightly sweet, with a hint of vanilla.
Serving suggestions:
Serve Tu Pancakes for breakfast or brunch with your favorite toppings and sides.
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