Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1 egg
- 1/4 cup Hae Ko (fermented shrimp paste)
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and black pepper.
2. In a separate bowl, whisk together the milk, egg, and Hae Ko until smooth.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat a non-stick skillet or griddle over medium heat and add the vegetable oil.
5. Using a 1/4 cup measuring cup, pour the batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown on both sides.
6. 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 per serving: 120
- Fat: 6g
- Carbohydrates: 13g
- Protein: 4g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use whole wheat flour or gluten-free flour.
- Instead of milk, you can use almond milk or soy milk.
- Instead of Hae Ko, you can use other fermented shrimp pastes or fish sauces.
Variations:
- Add chopped scallions or cilantro to the batter for extra flavor.
- Serve with a side of sweet chili sauce or soy sauce for dipping.
Tips and tricks:
- Make sure to whisk the Hae Ko into the wet ingredients until smooth to ensure even distribution.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Serve the pancakes immediately after cooking for the best texture.
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 or on a skillet over low heat until warmed through.
Presentation ideas:
- Stack the pancakes on a plate and garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Serve with a side of sweet chili sauce or soy sauce for dipping.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the pancakes are sticking to the skillet, add more oil to the pan.
- If the pancakes are not cooking evenly, adjust the heat as needed.
Food safety advice:
- Make sure to cook the pancakes until golden brown on both sides to ensure they are fully cooked.
Food history:
- Hae Ko is a traditional ingredient in Southeast Asian cuisine, particularly in Thai and Vietnamese dishes.
Flavor profiles:
- Salty, umami, slightly sweet
Serving suggestions:
- Serve as a main dish or appetizer.
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