Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 cup abon floss (dried shredded beef)
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
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, whisk together the buttermilk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Fold in the abon floss.
5. Heat a non-stick skillet or griddle over medium-high heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
7. Cook until bubbles form on the surface of the pancake, then flip 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:
- Skillet or griddle should be heated to medium-high heat.
Serving size:
- This recipe makes approximately 8-10 pancakes.
Nutritional information:
- Calories: 160
- Fat: 6g
- Carbohydrates: 21g
- Protein: 6g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
- Abon floss can be substituted with any dried meat floss or omitted for a vegetarian option.
Variations:
- Add chopped scallions or chives to the batter for an extra burst of flavor.
- Top with a fried egg and hot sauce for a savory breakfast option.
- Serve with maple syrup and whipped cream for a sweet breakfast option.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a 200°F oven while cooking the remaining batter.
Storage instructions:
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pancakes in the microwave for 30 seconds or in a toaster oven until heated through.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with maple syrup.
- Garnish with fresh berries and whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Chopped nuts
Pairings:
- Coffee or tea
- Orange juice
Suggested side dishes:
- Scrambled eggs
- Bacon or sausage
- Fresh fruit salad
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 up.
Food safety advice:
- Make sure to cook the pancakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Abon floss is a popular snack in Southeast Asia, made by shredding and drying meat until it becomes a fluffy, cotton-like texture.
Flavor profiles:
- These pancakes have a slightly savory flavor from the abon floss, balanced by the sweetness of the batter.
Serving suggestions:
- Serve these pancakes for breakfast or brunch.
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