Ingredients with Measurements:
- 1 cup of glutinous rice flour
- 1/2 cup of all-purpose flour
- 1/4 cup of sugar
- 1/4 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/4 cup of milk
- 1/4 cup of water
- 2 eggs
- 1/2 cup of chopped walnuts
- 1/4 cup of chopped dried cranberries
- 2 tablespoons of vegetable oil
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 glutinous rice flour, all-purpose flour, sugar, salt, and baking powder.
2. In a separate bowl, beat the eggs and add the milk and water. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Add the chopped walnuts and dried cranberries to the batter and mix well.
5. Heat a non-stick skillet or griddle over medium heat and add the vegetable oil.
6. Using a ladle, pour the batter onto the skillet or griddle to form pancakes.
7. Cook the pancakes for 2-3 minutes on each side or until golden brown.
8. Serve the pancakes hot with your favorite syrup or toppings.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
5. Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 180
Fat: 8g
Carbohydrates: 23g
Protein: 4g
Sodium: 100mg
Sugar: 8g
Substitutions for ingredients:
- Chopped pecans or almonds can be used instead of walnuts.
- Dried cherries or raisins can be used instead of dried cranberries.
Variations:
- Add chocolate chips to the batter for a sweeter pancake.
- Add cinnamon or nutmeg to the batter for a spicier pancake.
Tips and tricks:
- Make sure to mix the wet and dry ingredients well to avoid lumps in the batter.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Serve the pancakes hot for the best taste and texture.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with syrup or sprinkle with powdered sugar.
Garnishes:
Top the pancakes with whipped cream, fresh fruit, or chopped nuts.
Pairings:
Serve the pancakes with bacon, sausage, or eggs for a complete breakfast.
Suggested side dishes:
Serve the pancakes with a side of fresh fruit or yogurt for a healthy breakfast.
Troubleshooting advice:
- If the pancakes are too thick, add more milk or water 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 foodborne illnesses.
Food history:
Baek-seolgi Pancake is a traditional Korean pancake made with glutinous rice flour and other ingredients. It is a popular breakfast food in Korea.
Flavor profiles:
Baek-seolgi Pancake has a sweet and nutty flavor with a chewy texture.
Serving suggestions:
Serve Baek-seolgi Pancake with your favorite toppings and enjoy as a delicious breakfast or snack.
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Region: Korean