Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
- 1/2 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup fresh strawberries, diced
Special equipment needed:
- Imagawayaki pan or a non-stick pan
- Mixing bowls
- Whisk or electric mixer
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
2. In another mixing bowl, whisk together egg, milk, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. In a separate mixing bowl, beat the cream cheese and powdered sugar until smooth.
5. Fold in the diced strawberries into the cream cheese mixture.
6. Heat the imagawayaki pan or non-stick pan over medium heat.
7. Grease the pan with cooking spray or butter.
8. Pour 1/4 cup of the batter into each mold of the imagawayaki pan or onto the non-stick pan.
9. Spoon 1 tablespoon of the cream cheese and strawberry mixture onto the center of each batter.
10. Pour another 1/4 cup of the batter on top of the cream cheese and strawberry mixture to cover it.
11. Cook for 2-3 minutes on each side or until golden brown.
12. Remove from the pan and let cool for a few minutes.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 imagawayaki
Nutritional information:
Per serving:
Calories: 160
Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 40mg
Sodium: 220mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 11g
Protein: 5g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- You can use honey or maple syrup instead of sugar.
- You can use any other fruit instead of strawberries.
Variations:
- You can add chocolate chips or nuts to the cream cheese mixture.
- You can use different types of cream cheese, such as strawberry or blueberry flavored.
Tips and tricks:
- Make sure to grease the pan well to prevent sticking.
- Use a small cookie scoop to evenly distribute the cream cheese mixture.
- Do not overfill the molds with batter, as it will overflow when cooking.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave for 10-15 seconds or in a toaster oven for 2-3 minutes.
Presentation ideas:
Serve on a plate with a dusting of powdered sugar and a few fresh strawberries on top.
Garnishes:
Powdered sugar, fresh strawberries, whipped cream.
Pairings:
Coffee, tea, or milk.
Suggested side dishes:
Fresh fruit salad, yogurt, or granola.
Troubleshooting advice:
- If the batter is too thick, add a little more milk.
- If the batter is too thin, add a little more flour.
- If the imagawayaki is not cooked through, cook for a few more minutes on each side.
Food safety advice:
Make sure to cook the imagawayaki thoroughly to prevent any foodborne illnesses.
Food history:
Imagawayaki is a popular Japanese street food that originated in the Edo period. It is a sweet pancake filled with various fillings, such as red bean paste, custard, or cream cheese.
Flavor profiles:
Sweet, creamy, and fruity.
Serving suggestions:
Serve as a dessert or a snack.
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Region: Japanese