Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup melted butter
- 1/2 cup roasted cashews, chopped
- 1/4 cup roasted peanuts, chopped
Special equipment needed:
- Non-stick skillet
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the egg and milk together.
3. Add the melted butter to the egg and milk mixture and whisk until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the chopped cashews and peanuts.
6. Heat a non-stick skillet over medium heat.
7. Using a 1/4 cup measuring cup, scoop the batter onto the skillet.
8. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on both sides.
9. Repeat with 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: 200
Fat: 10g
Carbohydrates: 23g
Protein: 5g
Sodium: 200mg
Sugar: 5g
Substitutions for ingredients:
- Instead of cashews and peanuts, you can use any other type of nut or seed.
- You can use almond milk or soy milk instead of regular milk for a dairy-free option.
- Coconut oil can be used instead of butter for a vegan option.
Variations:
- Add chocolate chips or chopped fruit to the batter for a sweeter pancake.
- Top with whipped cream or syrup for added sweetness.
- Make mini pancakes for a fun and easy appetizer.
Tips and tricks:
- Make sure to not overmix the batter to avoid tough pancakes.
- Use a non-stick skillet to prevent the pancakes from 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 or on a skillet until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with syrup. Garnish with additional chopped nuts or fruit.
Garnishes:
Chopped nuts, fruit, whipped cream, syrup
Pairings:
Coffee, tea, orange juice
Suggested side dishes:
Bacon, scrambled eggs, fresh fruit
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 avoid any foodborne illnesses.
Food history:
Pancakes have been around for centuries and are enjoyed all over the world. In Indonesia, Kacang Mete Pancakes are a popular breakfast or snack item.
Flavor profiles:
The Kacang Mete Pancakes have a nutty and slightly sweet flavor.
Serving suggestions:
Serve the pancakes warm with your favorite toppings and sides.
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Region: Indonesian