Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1 egg
- 1 tablespoon vegetable oil
- 1/2 cup grated Gōyā (bitter melon)
- 1/4 cup chopped onion
- 1/4 cup chopped bacon
Special equipment needed:
- Non-stick frying pan
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
2. In a separate bowl, beat the egg and mix in the milk and vegetable oil.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Fold in the grated Gōyā, chopped onion, and chopped bacon.
5. Heat a non-stick frying pan over medium heat.
6. Using a ladle, pour the pancake batter onto the pan and cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
7. Repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 pancakes
Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 2g
Cholesterol: 55mg
Sodium: 350mg
Total carbohydrates: 30g
Dietary fiber: 2g
Sugar: 3g
Protein: 10g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Gōyā can be substituted with zucchini or cucumber.
- Bacon can be substituted with ham or sausage.
Variations:
- Add chopped garlic or ginger for extra flavor.
- Use different types of cheese, such as cheddar or feta.
- Add chopped herbs, such as parsley or cilantro.
- Make mini pancakes for a fun appetizer or snack.
Tips and tricks:
- Grate the Gōyā and onion ahead of time to save time.
- Cook the bacon before adding it to the pancake batter.
- Use a non-stick frying pan to prevent sticking.
- Serve with a dollop of sour cream or salsa.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave or toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and garnish with chopped herbs or a sprinkle of paprika.
Garnishes:
Chopped herbs, paprika, sour cream, or salsa.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted sweet potatoes, sautéed spinach, or a mixed green salad.
Troubleshooting advice:
If the pancakes are sticking to the pan, try adding more oil or using a non-stick spray.
Food safety advice:
Make sure to cook the pancakes until they are fully cooked and golden brown.
Food history:
Gōyā Chanpurū is a traditional dish from Okinawa, Japan, made with bitter melon, tofu, and pork.
Flavor profiles:
Savory, slightly bitter, and salty.
Serving suggestions:
Serve as a main dish for breakfast or brunch.
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Region: Japanese