Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 egg
- 1 cup milk
- 1/4 cup brewed kopi jahe (ginger coffee)
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon vanilla extract
Special equipment needed:
- Non-stick griddle or frying pan
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar.
2. In another mixing bowl, whisk together the egg, milk, kopi jahe, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
4. Heat a non-stick griddle or frying pan over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or frying pan.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook until the other side is golden brown.
7. Repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 8 pancakes
Nutritional information:
Calories per serving: 130
Total fat: 4g
Saturated fat: 2g
Cholesterol: 35mg
Sodium: 190mg
Total carbohydrates: 20g
Dietary fiber: 0g
Sugars: 5g
Protein: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with honey or maple syrup.
- Milk can be substituted with almond milk or soy milk.
- Unsalted butter can be substituted with coconut oil or vegetable oil.
- Vanilla extract can be substituted with almond extract or maple extract.
Variations:
- Add chocolate chips or blueberries to the batter for extra flavor.
- Top the pancakes with whipped cream and sliced bananas for a sweet and fruity twist.
- Serve the pancakes with a dollop of peanut butter and a drizzle of honey for a nutty and sweet taste.
Tips and tricks:
- Do not overmix the batter as it will result in tough and dense pancakes.
- Use a non-stick griddle or frying pan to prevent the pancakes from sticking.
- Keep the pancakes warm in a preheated oven at 200°F while cooking the rest of the batter.
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 top with a pat of butter and a drizzle of maple syrup.
Garnishes:
Garnish the pancakes with fresh berries, sliced bananas, or chopped nuts.
Pairings:
Serve the pancakes with a hot cup of kopi jahe or a glass of cold milk.
Suggested side dishes:
Serve the pancakes with a side of crispy bacon or scrambled eggs for a hearty breakfast.
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 to prevent spoilage.
Food history:
Kopi jahe is a popular Indonesian drink made with coffee and ginger. This recipe combines the flavors of kopi jahe with fluffy pancakes for a unique and delicious breakfast dish.
Flavor profiles:
The pancakes have a sweet and slightly spicy flavor from the kopi jahe and ginger. They are fluffy and light, with a golden brown exterior.
Serving suggestions:
Serve the pancakes for breakfast or brunch with your favorite toppings and sides.
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Region: Indonesian