Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 eggs, beaten
- 2 cups milk
- 1/4 cup melted butter
- 1/2 cup blue pea flower tea (brewed from dried blue pea flowers)
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowls
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
2. In another mixing bowl, whisk together the eggs, milk, melted butter, and blue pea flower tea.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium-high heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges start to look set, then flip and cook until the other side is golden brown.
7. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12-14 pancakes
Nutritional information:
Calories per serving: 150
Total fat: 6g
Saturated fat: 3g
Cholesterol: 50mg
Sodium: 200mg
Total carbohydrates: 20g
Dietary fiber: 1g
Sugars: 4g
Protein: 4g
Substitutions for ingredients:
- Blue pea flower tea can be substituted with any other tea or liquid of your choice.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
Variations:
- Add blueberries or other fruit to the batter for a fruity twist.
- Top with whipped cream and fresh berries for a decadent breakfast treat.
- Add chocolate chips or nuts to the batter for a crunchy texture.
Tips and tricks:
- Do not overmix the batter or the pancakes will be tough.
- Use a non-stick skillet or griddle to prevent sticking.
- Keep the 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 or in the freezer for up to 1 month.
Reheating instructions:
Reheat pancakes in the microwave or toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey. Top with fresh berries or whipped cream for a beautiful presentation.
Garnishes:
Fresh berries, whipped cream, powdered sugar, or chopped nuts.
Pairings:
Serve with bacon or sausage for a savory breakfast, or with fresh fruit and yogurt for a lighter meal.
Suggested side dishes:
Hash browns, scrambled eggs, or a fruit salad.
Troubleshooting advice:
- If the pancakes are sticking to the skillet or griddle, make sure it is properly heated and lightly greased with butter or oil.
- If the pancakes are too thin, add a little more flour to the batter.
- If the pancakes are too thick, add a little more milk 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:
Blue pea flowers are commonly used in Southeast Asian cuisine for their vibrant blue color and mild flavor. They are often used to color rice dishes and desserts.
Flavor profiles:
The blue pea flower tea adds a subtle floral flavor and a beautiful blue color to the pancakes.
Serving suggestions:
Serve the pancakes hot with your favorite toppings and sides for a delicious breakfast or brunch.
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