Ingredients with Measurements:
- 1 cup farina
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 cups milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the farina, flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the eggs, milk, vegetable oil, 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 griddle or skillet over medium-high heat. Grease with cooking spray or butter.
5. Using a 1/4 cup measuring cup, scoop the pancake batter onto the griddle or skillet.
6. Cook until the edges start to dry and the surface is bubbly, then flip and cook until golden brown.
7. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
Makes about 12 pancakes
Nutritional information:
Calories: 160
Fat: 6g
Carbohydrates: 22g
Protein: 5g
Sodium: 200mg
Sugar: 4g
Substitutions for ingredients:
- Farina can be substituted with cream of wheat or semolina.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Vanilla extract can be substituted with almond extract or lemon zest.
Variations:
- Add blueberries, chocolate chips, or chopped nuts to the batter.
- Substitute the vanilla extract with cinnamon or nutmeg.
- Top with whipped cream, fresh fruit, or syrup.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Use a non-stick griddle or skillet to prevent sticking.
- Grease the griddle or skillet with cooking spray or butter before cooking each batch.
- Keep the cooked pancakes warm in a low-temperature 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 in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and top with whipped cream and fresh fruit.
Garnishes:
Whipped cream, fresh fruit, syrup, or powdered sugar.
Pairings:
Serve with bacon, sausage, or scrambled eggs.
Suggested side dishes:
Fresh fruit salad or 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 griddle or skillet, grease with more cooking spray or butter.
Food safety advice:
- Use pasteurized eggs to avoid the risk of salmonella.
- Store leftover pancakes in the refrigerator at 40°F or below.
Food history:
Farina is a type of milled wheat that is often used to make hot cereal. It was first produced in the United States in the late 1800s.
Flavor profiles:
The farina pancakes are light and fluffy with a slightly sweet and nutty flavor.
Serving suggestions:
Serve the pancakes with a side of bacon, sausage, or scrambled eggs for a hearty breakfast or brunch.
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