Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons melted butter
- Kaya jam (to serve)
Special equipment needed:
- Non-stick pan or griddle
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk the egg and milk together.
3. Pour the egg and milk mixture into the dry ingredients and mix until just combined.
4. Add the melted butter and mix until smooth.
5. Heat a non-stick pan or griddle over medium heat.
6. Using a 1/4 cup measuring cup, pour the pancake batter onto the pan.
7. Cook until bubbles form on the surface of the pancake and the edges start to dry out, then flip and cook for another minute or until golden brown.
8. Repeat with the remaining batter.
9. Serve the pancakes with a generous dollop of kaya jam on top.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 130
Fat: 4g
Carbohydrates: 20g
Protein: 3g
Sodium: 200mg
Sugar: 6g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Milk can be substituted with almond milk or soy milk.
- Butter can be substituted with coconut oil or vegetable oil.
Variations:
- Add chocolate chips or blueberries to the pancake batter for extra flavor.
- Use different types of jam or spread, such as peanut butter or Nutella, instead of kaya jam.
Tips and tricks:
- Make sure the pan or griddle is hot before pouring the pancake batter.
- Use a non-stick pan or griddle to prevent the pancakes from sticking.
- Don't overmix the pancake batter to avoid tough and dense pancakes.
- Serve the pancakes immediately after cooking for the best taste and texture.
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 for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
Stack the pancakes on a plate and drizzle kaya jam on top. Garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, or powdered sugar.
Pairings:
Coffee, tea, or orange juice.
Suggested side dishes:
Bacon, sausage, or scrambled eggs.
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.
- If the pancakes are sticking to the pan, add a little more butter or oil to the pan.
Food safety advice:
Make sure to cook the pancakes thoroughly to avoid any foodborne illnesses.
Food history:
Kaya jam is a popular spread in Southeast Asia, made from coconut milk, eggs, and sugar. It is often served with toast or used as a filling for pastries.
Flavor profiles:
Sweet, creamy, and coconutty.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
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Region: Singaporean