Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1/4 cup Japanese red pine nuts, chopped
- 2 tablespoons unsalted butter, melted
Special equipment needed:
- Griddle or non-stick pan
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the egg and mix in the buttermilk.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Fold in the chopped Japanese red pine nuts.
5. Heat a griddle or non-stick pan over medium heat.
6. Brush the pan with melted butter.
7. Use a 1/4 cup measuring cup to scoop the batter onto the griddle or pan.
8. Cook until bubbles form on the surface of the pancake and the edges start to dry out, about 2-3 minutes.
9. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
10. 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:
Per serving (1 pancake):
Calories: 110
Fat: 4g
Saturated Fat: 2g
Cholesterol: 30mg
Sodium: 200mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 3g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk can be substituted with regular milk or a non-dairy alternative.
- Japanese red pine nuts can be substituted with regular pine nuts or chopped almonds.
Variations:
- Add 1/2 teaspoon of vanilla extract for extra flavor.
- Top with fresh fruit or whipped cream for a sweet twist.
- Add 1/4 cup of chocolate chips for a chocolatey treat.
Tips and tricks:
- Make sure to not overmix the batter to avoid tough pancakes.
- Use a non-stick pan or griddle to prevent sticking.
- Keep the 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 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 maple syrup.
Garnishes:
Sprinkle with additional chopped Japanese red pine nuts or fresh fruit.
Pairings:
Serve with a side of bacon or sausage for a savory breakfast.
Suggested side dishes:
Fresh fruit salad or a side of scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour at a time until desired consistency is reached.
Food safety advice:
Make sure to cook the pancakes thoroughly to avoid any risk of foodborne illness.
Food history:
Pine nuts have been a staple in Japanese cuisine for centuries, and are often used in traditional sweets and desserts.
Flavor profiles:
The Japanese red pine nuts add a nutty and slightly sweet flavor to the pancakes.
Serving suggestions:
Serve the pancakes with a cup of hot coffee or tea for a cozy breakfast.
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Region: Japanese