Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 1 tablespoon vegetable oil
- 1/2 cup goiabada (guava paste), chopped into small pieces
- 1 ripe banana, mashed
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a separate bowl, beat the egg and then add the milk and vegetable oil. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Fold in the chopped goiabada and mashed banana.
5. Heat a non-stick skillet or griddle over medium heat. Once hot, pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry out, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes on the other side, until golden brown.
8. Repeat with the remaining batter.
9. Serve hot with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 150
Total fat: 4g
Saturated fat: 1g
Cholesterol: 30mg
Sodium: 140mg
Total carbohydrates: 26g
Dietary fiber: 1g
Sugar: 11g
Protein: 4g
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.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Goiabada can be substituted with any other fruit paste, such as guava or apricot.
- Banana can be substituted with any other mashed fruit, such as applesauce or pumpkin puree.
Variations:
- Add chocolate chips or chopped nuts to the batter for extra texture and flavor.
- Top the pancakes with whipped cream, fresh fruit, or a drizzle of honey.
- Make mini pancakes and serve as a fun appetizer or dessert.
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-temperature oven while cooking the remaining batter.
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 for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with syrup or honey. Garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, honey, syrup, chopped nuts, chocolate chips.
Pairings:
Coffee, tea, orange juice, milk.
Suggested side dishes:
Bacon, sausage, scrambled eggs, fresh fruit salad.
Troubleshooting advice:
- If the pancakes are too thick, add a little more milk to the batter.
- If the pancakes are too thin, add a little more flour to the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
Food history:
Goiabada is a traditional Brazilian sweet made from guava fruit. It is often used in desserts and pastries.
Flavor profiles:
The pancakes are sweet and fruity, with a hint of guava and banana.
Serving suggestions:
Serve the pancakes for breakfast or as a dessert.
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Region: Brazilian