Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup milk
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup finely chopped apples
Special equipment needed:
- Imagawayaki pan or a takoyaki pan
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix well.
2. In another bowl, whisk together the milk, egg, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Fold in the chopped apples.
5. Heat the imagawayaki pan over medium heat.
6. Grease the pan with cooking spray or butter.
7. Pour about 2 tablespoons of batter into each mold.
8. Cook for 2-3 minutes or until the bottom is golden brown.
9. Flip the imagawayaki over and cook for another 2-3 minutes or until golden brown.
10. Repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 12 imagawayaki
Nutritional information:
Per serving:
Calories: 80
Fat: 1g
Carbohydrates: 16g
Protein: 2g
Sodium: 100mg
Sugar: 7g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use honey or maple syrup instead of granulated sugar.
- You can use almond milk or soy milk instead of regular milk.
- You can use any type of apple you prefer.
Variations:
- You can add chopped nuts or raisins to the batter.
- You can use different spices like nutmeg or ginger.
- You can add a dollop of whipped cream or ice cream on top.
Tips and tricks:
- Make sure to grease the pan well to prevent sticking.
- Don't overfill the molds with batter.
- Use a toothpick to check if the imagawayaki is cooked through.
Storage instructions:
Store leftover imagawayaki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the imagawayaki in the microwave for 10-15 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
Serve the imagawayaki on a plate with a dusting of powdered sugar and a drizzle of maple syrup.
Garnishes:
Sprinkle chopped nuts or cinnamon on top.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
- If the imagawayaki is sticking to the pan, add more cooking spray or butter.
- If the batter is too thick, add a splash of milk.
- If the imagawayaki is not cooking through, lower the heat and cook for a longer time.
Food safety advice:
Make sure to cook the imagawayaki thoroughly to prevent any foodborne illnesses.
Food history:
Imagawayaki is a Japanese dessert that originated in the Edo period. It is a type of sweet pancake filled with various ingredients like red bean paste or custard.
Flavor profiles:
The apple cinnamon imagawayaki has a sweet and slightly tart flavor with a warm cinnamon aroma.
Serving suggestions:
Serve the imagawayaki warm with a scoop of vanilla ice cream on top.
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Region: Japanese