Ingredients with Measurements:
- 2 cups of chopped kai-lan (Chinese broccoli)
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of milk
- 1 egg
- 2 tablespoons of vegetable oil
- 1/4 cup of chopped scallions
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Spatula
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 vegetable oil.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Fold in the chopped kai-lan and scallions.
5. Heat a non-stick skillet over medium-high heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet.
7. Cook until the edges start to dry and the bottom is golden brown, then flip and cook the other side until golden brown.
8. Repeat until all the batter is used up.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 120
Fat: 5g
Carbohydrates: 15g
Protein: 4g
Fiber: 1g
Substitutions for ingredients:
- Kai-lan can be substituted with broccoli or bok choy.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Milk can be substituted with almond milk or soy milk.
- Scallions can be substituted with chives or shallots.
Variations:
- Add diced bacon or ham for a savory twist.
- Add chopped red bell peppers for a pop of color.
- Add grated cheese for extra flavor.
Tips and tricks:
- Make sure to chop the kai-lan into small pieces to ensure even cooking.
- Don't overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet to prevent the pancakes from sticking.
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 in a toaster oven until heated through.
Presentation ideas:
Serve the pancakes stacked on a plate with a drizzle of soy sauce or hoisin sauce on top.
Garnishes:
Garnish with chopped scallions or sesame seeds.
Pairings:
Pair with a side of stir-fried vegetables or steamed rice for a complete meal.
Suggested side dishes:
- Stir-fried bok choy
- Steamed rice
- Vegetable fried rice
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 to thicken the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Kai-lan is a popular vegetable in Chinese cuisine, and is often used in stir-fries and soups.
Flavor profiles:
The pancakes have a savory flavor with a hint of sweetness from the kai-lan.
Serving suggestions:
Serve the pancakes as a main dish or as an appetizer.
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Region: Chinese