Ingredients with Measurements:
- 1 cup breadnut flour
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup shredded coconut
- 2 tablespoons sugar
- 1 egg
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
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 breadnut flour, all-purpose flour, baking powder, salt, shredded coconut, and sugar.
2. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium 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 dry, then flip and cook for another 1-2 minutes on the other side.
7. Repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
Makes 12-14 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 120
Fat: 4g
Carbohydrates: 18g
Protein: 3g
Sodium: 115mg
Sugar: 4g
Substitutions for ingredients:
- Breadnut flour can be substituted with cassava flour or any other gluten-free flour.
- All-purpose flour can be substituted with whole wheat flour or any other flour of your choice.
- Shredded coconut can be omitted or substituted with chopped nuts or dried fruit.
Variations:
- Add chocolate chips or blueberries to the batter for a different flavor.
- Top with whipped cream, maple syrup, or fruit compote.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a low oven until all the batter is used up.
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 warmed through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or fruit compote. Garnish with whipped cream and fresh fruit.
Garnishes:
Whipped cream, fresh fruit, chopped nuts, shredded coconut, chocolate chips.
Pairings:
Bacon, sausage, scrambled eggs, fresh fruit.
Suggested side dishes:
Hash browns, roasted vegetables, fruit salad.
Troubleshooting advice:
- If the pancakes are too thick, add more milk 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 prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Breadnut is a tropical fruit that is native to Central and South America. It was a staple food of the Mayan and Aztec civilizations.
Flavor profiles:
The breadnut and coconut pancakes have a nutty and slightly sweet flavor.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
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Region: Caribbean