Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup cassabanana puree
- 1 egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Non-stick pan or griddle
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the milk, cassabanana puree, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick pan or griddle over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the pan or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry out, then flip and cook for another 1-2 minutes or until golden brown.
7. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 18g
Protein: 3g
Sodium: 200mg
Sugar: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Cassabanana puree can be substituted with mashed bananas or pumpkin puree.
- Milk can be substituted with almond milk or soy milk.
- Butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add chocolate chips, blueberries, or chopped nuts to the batter.
- Top with whipped cream, maple syrup, or honey.
- Make mini pancakes for a fun and easy breakfast or snack.
Tips and tricks:
- Do not overmix the batter as it can result in tough pancakes.
- Use a non-stick pan or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a low-temperature oven while cooking the remaining batter.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pancakes in the microwave for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
Stack the pancakes on a plate and top with whipped cream and fresh fruit.
Garnishes:
Fresh fruit, whipped cream, maple syrup, honey, or powdered sugar.
Pairings:
Serve with bacon, sausage, or scrambled eggs for a complete breakfast.
Suggested side dishes:
Fresh fruit, yogurt, or granola.
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 prevent foodborne illness.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Cassabanana is a fruit native to South America and is similar in taste and texture to a cantaloupe. It is often used in desserts and baked goods.
Flavor profiles:
The cassabanana puree adds a subtle sweetness and fruity flavor to the pancakes.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
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Taste: Sweet, Savory, Nutty, Creamy, Banana, Banana-Flavored