Ingredients with Measurements:
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of bean paste
- 1/2 cup of grated carrots
- 2 eggs
- 1/2 cup of milk
- 2 tablespoons of vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and black pepper.
2. Add the bean paste and grated carrots to the dry ingredients and mix well.
3. In a separate bowl, whisk the eggs and milk together.
4. Pour the egg mixture into the dry ingredients and mix until well combined.
5. Heat a non-stick skillet over medium heat and add the vegetable oil.
6. Using a 1/4 cup measuring cup, scoop the batter and pour it onto the skillet.
7. Cook the pancake for 2-3 minutes on each side or until golden brown.
8. Repeat the process until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 120
Fat: 5g
Carbohydrates: 15g
Protein: 4g
Substitutions for ingredients:
- Bean paste can be substituted with any other type of bean paste or hummus.
- Grated carrots can be substituted with grated zucchini or sweet potato.
Variations:
- Add chopped scallions or cilantro to the batter for added flavor.
- Top the pancakes with sour cream or Greek yogurt.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the pancakes from sticking.
- Use a measuring cup to scoop the batter for evenly sized pancakes.
- Serve the pancakes immediately after cooking for the best texture.
Storage instructions:
Store the leftover pancakes 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 garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve the pancakes with a side of mixed greens or a fruit salad.
Suggested side dishes:
Mixed greens or fruit salad
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 an internal temperature of 165°F to prevent foodborne illness.
Food history:
Bean paste is a traditional ingredient in many Asian cuisines and is often used in savory dishes.
Flavor profiles:
Savory, slightly sweet, and nutty.
Serving suggestions:
Serve the pancakes as a light lunch or dinner.
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