Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup granulated sugar
- 1/2 cup milk
- 1 egg
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
Special equipment needed:
- Imagawayaki pan or a regular non-stick pan
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, baking powder, salt, and sugar.
2. In a separate bowl, beat the egg and milk together.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Fold in the shredded cheese and crumbled bacon.
5. Heat the imagawayaki pan or non-stick pan over medium heat.
6. Grease the pan with cooking spray or butter.
7. Pour 1/4 cup of the batter into each mold of the imagawayaki pan or onto the non-stick pan.
8. Cook for 2-3 minutes or until the bottom is golden brown.
9. Flip the pancake over and cook for another 2-3 minutes or until the other side is golden brown.
10. Remove from the pan and repeat the process until all the batter is used.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 cheese and bacon imagawayaki
Nutritional information:
Calories per serving: 170
Fat: 7g
Protein: 7g
Carbohydrates: 20g
Sodium: 270mg
Sugar: 6g
Substitutions for ingredients:
- You can use any type of cheese you prefer.
- You can use turkey bacon or omit the bacon for a vegetarian option.
Variations:
- You can add chopped scallions or jalapenos for a spicy kick.
- You can use ham or sausage instead of bacon.
Tips and tricks:
- Make sure to grease the pan well to prevent sticking.
- Use a spatula to flip the pancake over gently.
- You can keep the cooked imagawayaki warm in the oven at 200°F until ready to serve.
Storage instructions:
Store leftover imagawayaki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the imagawayaki in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the cheese and bacon imagawayaki on a plate with a drizzle of maple syrup or honey.
Garnishes:
Garnish with chopped scallions or parsley.
Pairings:
Pair with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the pancake is sticking to the pan, make sure to grease the pan well.
- If the pancake is not cooking evenly, adjust the heat accordingly.
Food safety advice:
Make sure to cook the bacon thoroughly before adding it to the batter.
Food history:
Imagawayaki is a traditional Japanese dessert that is typically filled with sweet red bean paste.
Flavor profiles:
The cheese and bacon add a savory and salty flavor to the sweet pancake batter.
Serving suggestions:
Serve the cheese and bacon imagawayaki as a breakfast or brunch dish.
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Region: Japanese