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 buttermilk
- 1/4 cup katsuobushi (dried and smoked bonito flakes)
- 2 tablespoons unsalted butter, melted
- Vegetable oil for cooking
Special equipment needed:
- Non-stick griddle or frying pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the egg and buttermilk together until well combined.
3. Add the katsuobushi and melted butter to the egg mixture and stir until evenly distributed.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Heat a non-stick griddle or frying pan over medium heat. Add a small amount of vegetable oil to the pan.
6. Using a 1/4 cup measuring cup, pour the pancake batter onto the hot griddle or frying pan.
7. Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
8. Repeat with the remaining batter, adding more oil to the pan as needed.
Time:
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 120
Fat: 4g
Carbohydrates: 17g
Protein: 4g
Sodium: 220mg
Sugar: 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 milk alternative.
- Katsuobushi can be substituted with other dried and smoked fish flakes, such as herring or mackerel.
Variations:
- Add chopped scallions or chives to the pancake batter for extra flavor.
- Serve the pancakes with a dollop of sour cream or crème fraîche on top.
- Top the pancakes with sliced avocado and a drizzle of soy sauce for a savory twist.
Tips and tricks:
- Do not overmix the pancake batter, as this can result in tough and dense pancakes.
- Use a non-stick griddle or frying pan to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a 200°F oven while you finish cooking the rest of the batter.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pancakes, place them in a toaster or toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey. Garnish with a sprinkle of katsuobushi and chopped scallions.
Garnishes:
- Katsuobushi
- Chopped scallions or chives
- Sour cream or crème fraîche
Pairings:
- Fresh fruit, such as sliced bananas or berries
- Bacon or sausage
- Coffee or tea
Suggested side dishes:
- Miso soup
- Steamed rice
- Grilled vegetables
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to the batter to thin it out.
- If the pancakes are too thin, add a tablespoon of flour to the batter to thicken it up.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent any foodborne illnesses.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Katsuobushi is a traditional Japanese ingredient made from dried and smoked bonito fish. It has been used in Japanese cuisine for centuries and is commonly used to add umami flavor to dishes.
Flavor profiles:
The katsuobushi adds a smoky and savory flavor to the pancakes, while the buttermilk adds a tangy and slightly sweet flavor.
Serving suggestions:
Serve the pancakes for breakfast or brunch with your favorite toppings and sides.
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Region: Japanese