Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 2 tablespoons unsalted butter, melted
- 1/2 cup gyepiju (Korean rice wine)
Special equipment needed:
- Non-stick pan or griddle
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
2. In another bowl, whisk together the buttermilk, egg, melted butter, and gyepiju.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick pan or griddle over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the pan or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, about 2-3 minutes.
7. Flip the pancake and cook for another 1-2 minutes until golden brown.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 17g
Protein: 3g
Sodium: 220mg
Substitutions for ingredients:
- Gyepiju can be substituted with sake or white wine.
Variations:
- Add 1/2 cup of chopped kimchi to the batter for a spicy twist.
- Top the pancakes with sliced scallions and a drizzle of soy sauce for a savory flavor.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Use a non-stick pan or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a 200°F 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 for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and top with sliced strawberries and a dusting of powdered sugar.
Garnishes:
- Sliced strawberries
- Powdered sugar
- Sliced scallions
Pairings:
- Gyepiju pancakes pair well with a cup of hot tea or coffee.
Suggested side dishes:
- Crispy bacon
- Scrambled eggs
- Fresh fruit salad
Troubleshooting advice:
- If the pancakes are too thick, add a splash of buttermilk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour to thicken the batter.
Food safety advice:
- Always wash your hands before handling food.
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Gyepiju is a traditional Korean rice wine that is made from fermented rice.
Flavor profiles:
- Gyepiju pancakes have a slightly sweet and tangy flavor with a hint of nuttiness from the rice wine.
Serving suggestions:
- Serve the pancakes with a dollop of whipped cream and a drizzle of honey for a sweet breakfast treat.
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