Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup hog plum puree
- 1/2 cup coconut milk
- 1 egg
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, shredded coconut, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the hog plum puree, coconut milk, egg, and vegetable oil.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet over medium heat. Scoop 1/4 cup of batter onto the skillet for each pancake.
5. Cook the pancakes for 2-3 minutes on each side, or until golden brown.
6. Serve hot with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 150
Total fat: 7g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 170mg
Total carbohydrates: 20g
Dietary fiber: 1g
Total sugars: 9g
Protein: 2g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Shredded coconut can be substituted with desiccated coconut.
- Sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with melted butter or coconut oil.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Top the pancakes with fresh fruit or whipped cream.
- Use mango puree instead of hog plum puree for a tropical twist.
Tips and tricks:
- Make sure the skillet is hot before adding the batter to prevent sticking.
- Use a measuring cup to scoop the batter for even-sized pancakes.
- Don't overmix the batter to avoid tough pancakes.
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 toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with syrup or honey. Top with fresh fruit and a sprinkle of shredded coconut.
Garnishes:
Fresh fruit, whipped cream, shredded coconut, chopped nuts, or chocolate chips.
Pairings:
Serve with a cup of coffee or tea for breakfast or brunch.
Suggested side dishes:
Bacon, sausage, scrambled eggs, or fresh fruit salad.
Troubleshooting advice:
- If the pancakes are sticking to the skillet, add more oil to the pan.
- If the pancakes are too thick, add more coconut milk to the batter.
- If the pancakes are too thin, add more flour to the batter.
Food safety advice:
Make sure the hog plum puree is fresh and not expired. Wash your hands and utensils before and after handling raw eggs.
Food history:
Hog plum, also known as ambarella, is a tropical fruit that is native to Southeast Asia. It is often used in savory dishes and desserts in countries like Thailand, Sri Lanka, and India.
Flavor profiles:
The pancakes have a sweet and tangy flavor from the hog plum puree and a nutty flavor from the shredded coconut.
Serving suggestions:
Serve the pancakes for breakfast or brunch with your favorite toppings and sides.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A