Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup balao-balao (fermented shrimp paste)
- 1 egg
- 1 cup buttermilk
- 2 tablespoons melted butter
Special equipment needed:
- Mixing bowls
- Whisk
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well combined.
2. Add the balao-balao and mix until evenly distributed.
3. In another mixing bowl, whisk the egg until frothy.
4. Add the buttermilk and melted butter to the egg and whisk until well combined.
5. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
6. Heat a non-stick skillet or griddle over medium heat.
7. Using a ladle or measuring cup, pour the pancake batter onto the skillet or griddle. Cook until bubbles form on the surface of the pancake and the edges start to dry out, about 2-3 minutes.
8. Flip the pancake and cook until the other side is golden brown, about 1-2 minutes.
9. 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: 150
Total fat: 5g
Saturated fat: 3g
Cholesterol: 40mg
Sodium: 400mg
Total carbohydrates: 21g
Dietary fiber: 1g
Sugar: 4g
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.
- Buttermilk can be substituted with regular milk or almond milk.
- Melted butter can be substituted with vegetable oil or coconut oil.
Variations:
- Add chopped green onions or chives to the pancake batter for added flavor.
- Top the pancakes with crispy bacon or sausage for a savory twist.
- Serve the pancakes with a dollop of sour cream and a sprinkle of chopped cilantro for a Mexican-inspired dish.
Tips and tricks:
- Do not overmix the pancake batter to avoid tough and dense pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a low 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 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 a sprinkle of chopped green onions or chives.
Garnishes:
- Chopped green onions or chives
- Crispy bacon or sausage
- Sour cream
- Chopped cilantro
Pairings:
- Fresh fruit salad
- Scrambled eggs
- Hash browns
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Creamed spinach
Troubleshooting advice:
- If the pancake batter is too thick, add a splash of buttermilk or regular milk to thin it out.
- If the pancakes are too thin, add a tablespoon of flour at a time until the desired consistency is achieved.
Food safety advice:
- Make sure to cook the pancakes thoroughly to avoid any foodborne illnesses.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Balao-balao is a popular Filipino condiment made from fermented shrimp paste. It is commonly used in Filipino cuisine to add flavor to dishes such as stews, soups, and fried rice.
Flavor profiles:
Balao-balao adds a salty and umami flavor to the pancakes, making them savory and delicious.
Serving suggestions:
Serve the balao-balao pancakes for breakfast or brunch with your favorite sides and toppings.
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