Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/4 cup water
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup chopped gangjeong (Korean sweet rice cakes)
- 2 tbsp vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the milk, water, egg, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Fold in the chopped gangjeong.
5. Heat a non-stick skillet or griddle over medium heat and add 1 tbsp of vegetable oil.
6. Using a 1/4 cup measuring cup, pour the batter onto the skillet or griddle and cook until bubbles form on the surface, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes until golden brown.
8. Repeat with the remaining batter, adding more oil as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 160
Fat: 4g
Carbohydrates: 28g
Protein: 3g
Sodium: 220mg
Sugar: 9g
Substitutions for ingredients:
- Gangjeong can be substituted with chopped nuts or chocolate chips.
- Cornstarch can be substituted with potato starch or tapioca starch.
Variations:
- Add 1/2 cup of mashed bananas or applesauce for a fruity twist.
- Top with whipped cream and fresh berries for a decadent dessert.
Tips and tricks:
- Make sure to chop the gangjeong into small pieces to ensure even distribution throughout the batter.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Serve immediately for the best texture and flavor.
Storage instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey.
Garnishes:
Top with a dollop of whipped cream and a sprinkle of cinnamon.
Pairings:
Serve with a side of fresh fruit or a cup of hot coffee.
Suggested side dishes:
Scrambled eggs, bacon, or sausage.
Troubleshooting advice:
If the pancakes are too thick, add more milk or water to the batter. If the pancakes are too thin, add more flour.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
Food history:
Gangjeong is a traditional Korean sweet made from glutinous rice flour and honey. It is often used in desserts and snacks.
Flavor profiles:
The gangjeong adds a sweet and chewy texture to the pancakes, while the vanilla extract adds a subtle hint of flavor.
Serving suggestions:
Serve these pancakes for breakfast, brunch, or as a dessert.
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Region: Korean