Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons melted butter
- 1/2 cup grated coconut
- 1/2 cup brown sugar
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 flour, sugar, baking powder, and salt. Whisk until well combined.
2. In another bowl, beat the egg and add the milk and melted butter. Mix well.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Add the grated coconut and brown sugar to the batter and stir until evenly distributed.
5. Heat a non-stick skillet or griddle over medium heat. Grease with cooking spray or butter.
6. Using a ladle or measuring cup, pour about 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and the edges start to dry, about 2-3 minutes.
8. Flip the pancake and cook for another 1-2 minutes until golden brown.
9. Repeat with the remaining batter, greasing the skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 8-10 pancakes
Nutritional information:
Calories per serving: 170
Total fat: 6g
Saturated fat: 4g
Cholesterol: 35mg
Sodium: 190mg
Total carbohydrates: 26g
Dietary fiber: 1g
Sugar: 13g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Brown sugar can be substituted with white sugar or honey.
- Grated coconut can be substituted with coconut flakes or shredded coconut.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Serve with whipped cream or ice cream for a decadent dessert.
- Use the batter to make waffles instead of pancakes.
Tips and tricks:
- Do not overmix the batter to avoid tough and rubbery pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Grease the skillet lightly with cooking spray or butter to prevent the pancakes from burning.
- Use a ladle or measuring cup to pour the batter onto the skillet for even-sized pancakes.
- Keep the cooked pancakes warm in a low oven while cooking the remaining batter.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap the pancakes individually in plastic wrap or foil and store in a freezer bag for up to 2 months.
Reheating instructions:
- Microwave the pancakes for 30-60 seconds until heated through.
- Reheat in a toaster or toaster oven for a crispy texture.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with syrup or honey.
- Top with whipped cream, fresh fruit, or nuts for a colorful and festive presentation.
- Serve with a side of bacon or sausage for a hearty breakfast.
Garnishes:
- Shredded coconut
- Chopped nuts
- Chocolate chips
- Fresh fruit
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Bacon
- Sausage
- Scrambled eggs
- Fresh fruit salad
Troubleshooting advice:
- If the pancakes are too thick, add more milk to the batter to thin it out.
- If the pancakes are too thin, add more flour to the batter to thicken it up.
- If the pancakes are burning, lower the heat and adjust the cooking time accordingly.
Food safety advice:
- Use fresh ingredients and check for expiration dates.
- Wash your hands and utensils thoroughly before and after handling food.
- Cook the pancakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Bukayo is a traditional Filipino sweet made from grated coconut and brown sugar.
- Pancakes are a popular breakfast dish in many countries, including the United States, Canada, and Australia.
Flavor profiles:
- Sweet
- Coconutty
- Caramelized
Serving suggestions:
- Serve warm with syrup, honey, or whipped cream.
- Enjoy as a breakfast or dessert dish.
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Region: Philippine