Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 eggs
- 2 cups buttermilk
- 2 tablespoons melted butter
- 2 tablespoons vegetable oil
Special Equipment Needed:
- Large bowl
- Whisk
- Griddle or large skillet
- Spatula
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2. In a separate bowl, whisk together the eggs, buttermilk, melted butter, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
4. Heat a griddle or large skillet over medium heat.
5. Grease the griddle or skillet with butter or oil.
6. Pour 1/4 cup of batter onto the griddle or skillet for each pancake.
7. Cook for 2-3 minutes, or until the edges of the pancakes are lightly browned.
8. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown.
9. Serve with butter, syrup, or your favorite topping.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 4-6 pancakes
Nutritional Information:
Calories: 250
Fat: 11 g
Carbohydrates: 28 g
Protein: 8 g
Substitutions for Ingredients:
- All-purpose flour: whole wheat flour, oat flour, or almond flour
- Buttermilk: plain yogurt or milk with 1 tablespoon of lemon juice or vinegar
- Vegetable oil: melted coconut oil or olive oil
Variations:
- Add 1/2 cup of chopped nuts, chocolate chips, or dried fruit to the batter.
- Top the pancakes with fresh fruit, yogurt, or nut butter.
Tips and Tricks:
- For a fluffier pancake, separate the egg whites from the yolks and whisk the whites until stiff peaks form. Gently fold the whites into the batter.
- If the batter is too thick, add a splash of milk to thin it out.
- Cook the pancakes in batches to avoid overcrowding the griddle or skillet.
Storage Instructions:
The pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pancakes can be reheated in the microwave or in a skillet over low heat.
Presentation Ideas:
- Stack the pancakes on a plate and top with fresh fruit, yogurt, and a drizzle of syrup.
- Serve the pancakes with a side of scrambled eggs and bacon.
Garnishes:
- Chopped nuts
- Chocolate chips
- Dried fruit
- Fresh fruit
- Yogurt
- Nut butter
- Syrup
Pairings:
- Eggs
- Bacon
- Sausage
- Fruit
- Yogurt
Suggested Side Dishes:
- Hash browns
- Fruit salad
- Toast
- Oatmeal
Troubleshooting Advice:
- If the pancakes are not cooking evenly, adjust the heat of the griddle or skillet.
- If the pancakes are too thick, add a splash of milk to thin out the batter.
Food Safety Advice:
- Always use clean utensils and surfaces when preparing food.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
Bofrot pancakes are a popular breakfast dish in Ghana. They are made with a batter of flour, baking powder, baking soda, salt, sugar, eggs, buttermilk, melted butter, and vegetable oil. The pancakes are usually served with butter, syrup, or other toppings.
Flavor Profiles:
Bofrot pancakes have a light, fluffy texture and a slightly sweet flavor.
Serving Suggestions:
Bofrot pancakes are best served warm with butter, syrup, or your favorite topping.
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Region: Ghanaian