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 cup buttermilk
- 1 egg
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1/4 cup mieum (Korean rice syrup)
Special equipment needed:
- Non-stick griddle or skillet
- 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. Whisk until well combined.
2. In another bowl, whisk together the buttermilk, egg, melted butter, vanilla extract, and mieum.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick griddle or skillet over medium heat. Grease lightly with cooking spray or butter.
5. Using a 1/4 cup measuring cup, pour the batter onto the griddle or skillet. Cook until bubbles form on the surface and the edges are set, about 2-3 minutes.
6. Flip the pancake and cook for another 1-2 minutes, or until golden brown.
7. Repeat with the remaining batter, greasing the griddle or skillet as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 130
Fat: 4g
Saturated Fat: 2g
Cholesterol: 35mg
Sodium: 250mg
Carbohydrates: 20g
Fiber: 0g
Sugar: 6g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
- Mieum can be substituted with honey or maple syrup.
Variations:
- Add 1/2 cup of blueberries or chocolate chips to the batter for a fruity or chocolatey twist.
- Substitute the vanilla extract with almond or lemon extract for a different flavor profile.
- Top the pancakes with whipped cream or sliced bananas for a decadent breakfast treat.
Tips and tricks:
- Do not overmix the batter as it can result in tough pancakes.
- Use a non-stick griddle or skillet 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 the microwave for 30 seconds or in a toaster oven until warmed through.
Presentation ideas:
Stack the pancakes on a plate and drizzle with additional mieum or syrup. Garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, or powdered sugar.
Pairings:
Serve the pancakes with bacon, sausage, or scrambled eggs for a complete breakfast.
Suggested side dishes:
Fresh fruit salad, yogurt, or a side of hash browns.
Troubleshooting advice:
- If the pancakes are too thick, add a splash of milk to thin out the batter.
- If the pancakes are too thin, add a tablespoon of flour at a time until the desired consistency is reached.
Food safety advice:
- Always wash your hands before handling food.
- Use separate cutting boards and utensils for raw meat and other ingredients.
- Cook the pancakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Mieum is a traditional Korean sweetener made from rice. It has a thick, syrupy consistency and is commonly used in desserts and baked goods.
Flavor profiles:
Mieum adds a sweet, caramel-like flavor to the pancakes.
Serving suggestions:
Serve the pancakes hot with your favorite toppings and sides.
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