Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup langsat, peeled and mashed
- 1/2 cup coconut milk
- 1 egg
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, shredded coconut, sugar, baking powder, and salt. Mix well.
2. In a separate bowl, whisk together the mashed langsat, coconut milk, egg, and vegetable oil.
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. Grease with cooking spray or a small amount of vegetable oil.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet. Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes, or until golden brown.
6. Repeat with the remaining batter, greasing the skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes approximately 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 150
Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 170mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 7g
Protein: 3g
Substitutions for ingredients:
- Langsat can be substituted with mashed bananas or other mashed fruit.
- Coconut milk can be substituted with any type of milk or milk alternative.
- Shredded coconut can be omitted if desired.
Variations:
- Add a teaspoon of vanilla extract or cinnamon to the batter for extra flavor.
- Top with sliced langsat or other fruit and a drizzle of honey or maple syrup.
- Make mini pancakes and serve as a party appetizer.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent sticking.
- Keep pancakes warm in a low oven until ready to serve.
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 30 seconds or in a toaster oven until warmed through.
Presentation ideas:
Stack pancakes on a plate and top with sliced langsat and a drizzle of honey or maple syrup.
Garnishes:
Sliced langsat, honey, or maple syrup.
Pairings:
Serve with a side of bacon or sausage for a savory breakfast, or with fresh fruit and yogurt for a lighter option.
Suggested side dishes:
Bacon, sausage, fresh fruit, yogurt.
Troubleshooting advice:
- If the pancakes are sticking to the skillet, try greasing with more oil or cooking spray.
- If the pancakes are not cooking through, lower the heat and cook for a longer period of time.
Food safety advice:
- Make sure to cook the pancakes until they are fully cooked and golden brown.
- Store leftover pancakes in the refrigerator and consume within 3 days.
Food history:
Langsat is a tropical fruit native to Southeast Asia. It is similar in taste and texture to a lychee, with a sweet and tangy flavor. Coconut is also commonly used in Southeast Asian cuisine, and is a staple ingredient in many dishes.
Flavor profiles:
Sweet, tangy, and coconutty.
Serving suggestions:
Serve warm with sliced langsat and a drizzle of honey or maple syrup.
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