Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup amazake
- 1/2 cup coconut milk
- 1 egg
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- 1/4 cup shredded coconut
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar. Mix well.
2. In another bowl, whisk together the amazake, coconut milk, egg, vegetable oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Fold in the shredded coconut.
5. Heat a non-stick skillet or griddle over medium 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 and the edges start to dry, about 2-3 minutes.
8. Flip the pancake and cook for another 1-2 minutes, until golden brown.
9. Repeat with the remaining batter, adding more oil to the skillet or griddle as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 8 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 154
Fat: 8g
Saturated Fat: 5g
Cholesterol: 23mg
Sodium: 138mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 6g
Protein: 3g
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.
- Vegetable oil can be substituted with melted butter or coconut oil.
Variations:
- Add chopped nuts or chocolate chips to the batter.
- Top with sliced bananas or berries and whipped cream.
- Make a savory version by omitting the sugar and adding chopped herbs and grated cheese to the batter.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Use a non-stick skillet or griddle to prevent sticking.
- Keep the cooked 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 warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey. Garnish with shredded coconut and sliced fruit.
Garnishes:
Shredded coconut, sliced fruit, whipped cream, maple syrup, honey.
Pairings:
Serve with a hot cup of coffee or tea.
Suggested side dishes:
Bacon, sausage, scrambled eggs, fresh fruit.
Troubleshooting advice:
- If the pancakes are too thick, add more coconut milk or amazake to the batter.
- If the pancakes are too thin, add more flour to the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to avoid any risk of foodborne illness.
Food history:
Amazake is a traditional Japanese sweet, low-alcohol drink made from fermented rice. It is often used in desserts and baked goods.
Flavor profiles:
Sweet, coconutty, slightly tangy.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
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Region: Japanese