Читать книгу You're the Chef - Lisa Cherkasky - Страница 13

bitty berry

pancakes

These sweet pancakes aren’t just for breakfast! Try them for dinner,

slumber parties, and Mother’s or Father’s Day. For variety, replace the

blueberries with equal amounts of other fruits or chocolate chips.

Makes about twenty 3-inch pancakes

Unsalted butter 4 tablespoons

All-purpose flour 1 cup

Granulated sugar 1 tablespoon

Baking soda 1 teaspoon

Salt ½ teaspoon

Egg 1 large

Buttermilk 1¼ cups

Vegetable-oil spray

Blueberries 2 cups

Toppings such as fruit, syrup, butter, jam, applesauce, yogurt, or powdered sugar

Ask an adult to help with the stove.

1. Prep the ingredients. Wash and drain the berries; set them aside. Melt the butter in a small saucepan on the stove, using low heat.

2. Mix the ingredients. In a medium-size bowl, use a whisk to mix together the flour, sugar, baking soda, and salt. In a separate, large bowl, crack and thoroughly whisk the egg; then whisk in the buttermilk and melted butter. Pour the dry ingredients into the wet ingredients in the large bowl, and whisk together until just mixed. It’s fine to have some small lumps.

3. Pour batter onto the pan. Coat a skillet or griddle with vegetable- oil spray, set it on the stove, and turn the burner to medium heat. When the pan is hot, dip into the batter with a ¼-cup measuring cup and pour it onto the pan. Space the pancakes so they don’t touch—try only one or two at first.

4. Add the berries. Immediately drop 6 blueberries (or a different addition) onto each pancake, and lightly press them into the bat- ter with the spatula tip. When bubbles have formed in the pan- cake, test it with the spatula to see if it’s firm enough to flip.