Gift in a Jar: Blueberry-Ginger Hotcakes
- Yield: 10 to 12 standard-size pancakes
- Prep 20 mins
- Cook 2 mins to 3 mins per batch
whole wheat or buckwheat flour
dried blueberries, dried tart red cherries, golden raisins and/or dried currants
yellow cornmeal or quick-cooking rolled oats
finely chopped crystallized ginger
- In a medium bowl, combine buttermilk powder, sugar, baking powder, baking soda, salt and ground ginger. Stir until well combined. Set aside.
- Layer in a 1-quart glass jar or a 32-ounce canister or container with a tight-fitting lid the following ingredients, adding each ingredient at a time in this order: all-purpose flour, whole wheat flour, dried blueberries, cornmeal, crystallized ginger, and buttermilk powder mixture. Tap jar gently on the counter to settle each layer before adding the next. Cover the jar.
- Give as a gift (or store the layered jar of pancake ingredients at room temperature up to 1 month) and attach a recipe card with the following instructions:
- 1. Before using, shake ingredients to mix.
- 2. For one batch of pancakes: In a large bowl, whisk together 1 egg, 3/4 cup water and 2 tablespoons vegetable oil until combined. Add half of the jar contents (1-3/4 cups). Stir just until combined but still slightly lumpy. Let stand 5 minutes.
- 3. Heat a lightly greased griddle or a large heavy nonstick skillet over medium heat until a few drops of water dance across the surface.
- 4. For each standard-size pancake, pour about 1/4 cup batter onto the hot griddle or into the skillet. If necessary, spread batter into a circle about 4 inches in diameter. (For dollar-size pancakes, use about 1 tablespoon batter.)
- 5. Cook over medium heat for 2 to 3 minutes or until pancakes are golden brown, turning halfway through to cook second side when pancake surfaces are bubbly and edges are slightly dry.
- 6. Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F oven. Serve with maple syrup or your favorite syrup and/or topping. Makes 10 to 12 standard-size pancakes, 30 to 36 dollar-size pancakes, or about 15 pancake shapes from 1 batch of batter
- *Test Kitchen Note: For festive-looking pancakes, use a holiday-themed cookie cutter (such as gingerbread or snow person, Christmas tree, star, bell, reindeer, Santa Claus). Make sure the cutter is riveted rather than soldered; solder can melt on the griddle.
- *Test Kitchen Note: For each holiday-shaped pancake: Lightly coat the inside of a 3- to 4-inch metal desired-shape cookie cutter or pancake ring with nonstick cooking spray. Place the metal cookie cutter on the hot, lightly greased griddle. Carefully spoon the batter into the cutter or ring, filling about 1/3 full (use a table knife to spread batter to all edges).
- *Test Kitchen Note: Cook over medium heat about 2 minutes or until sides appear dry and surface is bubbly. Carefully lift cookie cutter or ring with tongs. (Use the tip of a table knife to push pancake from cutter or ring, if necessary.)
- *Test Kitchen Note: Turn pancake and continue to cook about 1 minute or until bottom is lightly browned. Recoat cutter or ring with cooking spray as needed.
(Gift in a Jar: Blueberry-Ginger Hotcakes)sugar (g) 4, fiber (g) 1, vit. A (IU) 49, iron (mg) 1, calcium (mg) 40, Polyunsaturated fat (g) 2, Thiamin (mg) 0, sodium (mg) 182, Niacin (mg) 1, Monosaturated fat (g) 1, Riboflavin (mg) 0, Potassium (mg) 38, Folate (µg) 20, Fat, total (g) 4, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 22, pro. (g) 3, carb. (g) 22, cal. (kcal) 133, Cobalamin (Vit. B12) (µg) 0