Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shredded coconut
- 1/2 cup dragon fruit puree
- 1/2 cup milk
- 1 egg
- 2 tablespoons melted butter
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut.
2. In a separate bowl, whisk together the dragon fruit puree, milk, egg, and melted butter.
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 until golden brown.
7. Repeat with the remaining batter, adding more butter or oil to the skillet or griddle as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes approximately 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 130
Fat: 5g
Carbohydrates: 18g
Protein: 3g
Fiber: 1g
Sugar: 6g
Sodium: 200mg
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Dragon fruit puree can be substituted with any other fruit puree, such as strawberry or blueberry.
Variations:
- Add chocolate chips or chopped nuts to the batter for extra texture and flavor.
- Top the pancakes with whipped cream or a fruit compote.
- Use the pancakes as a base for a breakfast sandwich with bacon and eggs.
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 pancakes warm in a low oven until ready to serve.
Storage instructions:
Store leftover pancakes 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 syrup or honey. Garnish with fresh fruit or shredded coconut.
Garnishes:
Fresh fruit, shredded coconut, whipped cream, syrup, honey.
Pairings:
Serve the pancakes with a side of bacon or sausage and a cup of coffee or tea.
Suggested side dishes:
Fruit salad, scrambled eggs, hash browns.
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.
- If the pancakes are sticking to the skillet or griddle, add more butter or oil to the pan.
Food safety advice:
- Make sure to cook the pancakes until they are fully cooked through to prevent foodborne illness.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Pancakes have been a breakfast staple for centuries, with variations found in cultures all over the world. Coconut and dragon fruit are popular ingredients in Southeast Asian cuisine.
Flavor profiles:
The pancakes have a sweet, tropical flavor from the dragon fruit and coconut.
Serving suggestions:
Serve the pancakes for breakfast or brunch with your favorite toppings and sides.
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