Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup kinako (roasted soybean flour)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowls
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, kinako, sugar, baking powder, and salt.
2. In another mixing bowl, whisk together the milk, egg, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat.
5. Using a 1/4 cup measuring cup, pour the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry out, about 2-3 minutes.
7. Flip the pancake and cook for another 1-2 minutes until golden brown.
8. 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: 120
Fat: 4g
Carbohydrates: 17g
Protein: 4g
Sodium: 180mg
Sugar: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Maple syrup or honey can be used instead of sugar.
- Almond milk or soy milk can be used instead of milk.
- Melted butter can be used instead of vegetable oil.
Variations:
- Add chocolate chips or blueberries to the batter.
- Top with sliced bananas and drizzle with honey.
- Serve with whipped cream and a sprinkle of kinako on top.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Use a non-stick skillet or griddle to prevent sticking.
- Keep the cooked pancakes warm in a 200°F oven while cooking the remaining batter.
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 20-30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey. Garnish with a sprinkle of kinako and fresh fruit.
Garnishes:
Fresh fruit, whipped cream, kinako, honey, maple syrup.
Pairings:
Coffee, tea, orange juice.
Suggested side dishes:
Bacon, sausage, scrambled eggs, fresh fruit.
Troubleshooting advice:
- If the pancakes are too thick, add more milk to the batter.
- If the pancakes are too thin, add more flour to the batter.
- If the pancakes are sticking to the skillet or griddle, add more oil to the pan.
Food safety advice:
Make sure to cook the pancakes thoroughly to avoid any foodborne illnesses.
Food history:
Kinako is a traditional Japanese ingredient made from roasted soybeans. It is commonly used in Japanese sweets and desserts.
Flavor profiles:
The kinako adds a nutty and slightly sweet flavor to the pancakes.
Serving suggestions:
Serve the pancakes for breakfast or brunch.
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Region: Japanese