Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons melted butter
- 1/2 cup amanattō (sweetened beans)
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the egg, milk, and melted butter.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Fold in the amanattō.
5. Heat a non-stick skillet or griddle over medium heat.
6. Using a ladle or measuring cup, pour the pancake batter onto the skillet or griddle.
7. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook 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:
Calories per serving: 160
Total fat: 5g
Saturated fat: 3g
Cholesterol: 35mg
Sodium: 230mg
Total carbohydrates: 24g
Dietary fiber: 1g
Sugar: 7g
Protein: 5g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Milk can be substituted with almond milk or soy milk.
- Butter can be substituted with coconut oil or vegetable oil.
- Amanattō can be substituted with chocolate chips or blueberries.
Variations:
- Add a teaspoon of vanilla extract to the batter for extra flavor.
- Top the pancakes with whipped cream and extra amanattō for a decadent treat.
- Make mini pancakes and serve them as a fun appetizer or snack.
Tips and tricks:
- Don't 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 pancakes warm in a low oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey. Garnish with fresh fruit and a sprinkle of powdered sugar.
Garnishes:
Fresh fruit, powdered sugar, whipped cream, extra amanattō.
Pairings:
Serve the pancakes with a side of bacon or sausage for a savory breakfast. For a sweet breakfast, serve with fresh fruit and yogurt.
Suggested side dishes:
Bacon, sausage, fresh fruit, yogurt.
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.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
- Store leftover pancakes in the refrigerator and reheat thoroughly before consuming.
Food history:
Amanattō is a traditional Japanese sweet made from beans that have been boiled and coated in sugar. It is often used as a topping or filling in desserts.
Flavor profiles:
Sweet, nutty, and slightly savory.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
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Region: Japanese