Breakfast > Pancake

Kirala Fruit Milk Pancakes Recipe

Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 cup milk
- 1/4 cup kirala fruit pulp
- 2 tablespoons melted butter

Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons

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 then add the milk, kirala fruit pulp, and melted butter. Mix well.
3. Pour the wet ingredients into the dry ingredients and stir 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. Cook until bubbles form on the surface and the edges start to dry, then flip and cook for another minute or until golden brown.
6. Repeat with the remaining batter.


Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes

Nutritional information:
Per serving (1 pancake):
Calories: 106
Fat: 4g
Carbohydrates: 15g
Protein: 3g
Fiber: 1g
Sugar: 3g
Sodium: 190mg

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.
- Kirala fruit pulp can be substituted with any other fruit pulp or puree.

Variations:
- Add chocolate chips or chopped nuts to the batter for extra texture and flavor.
- Top the pancakes with whipped cream and fresh fruit for a decadent breakfast or dessert.
- Use the batter to make waffles instead of pancakes.

Tips and tricks:
- Do not overmix the batter as it can result in tough and dense pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a low oven until ready to serve.

Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the pancakes in a toaster or microwave until warm.

Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup or honey. Top with fresh fruit and whipped cream for a beautiful presentation.

Garnishes:
Fresh fruit, whipped cream, maple syrup, honey, chocolate chips, chopped nuts.

Pairings:
Coffee, tea, orange juice, milk.

Suggested side dishes:
Bacon, sausage, scrambled eggs, fresh fruit salad.

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 prevent any foodborne illnesses.
- Store leftover pancakes in the refrigerator and consume within 3 days.

Food history:
Kirala fruit is a tropical fruit native to Sri Lanka and India. It is known for its sweet and tangy flavor and is often used in desserts and beverages.

Flavor profiles:
Sweet, tangy, and slightly nutty.

Serving suggestions:
Serve the pancakes for breakfast or as a dessert.

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Taste: Sweet, Creamy, Fruity, Nutty