Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1/2 cup nata de coco, drained and chopped
Special equipment needed:
- Non-stick pan or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, beat the egg and mix in the buttermilk and vegetable oil.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Fold in the chopped nata de coco.
5. Heat a non-stick pan or griddle over medium heat.
6. Using a 1/4 cup measuring cup, pour the batter onto the pan.
7. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown.
8. Repeat until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 170
Fat: 8g
Carbohydrates: 21g
Protein: 4g
Substitutions for ingredients:
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Nata de coco can be substituted with shredded coconut or chopped nuts.
Variations:
- Add 1/2 teaspoon of vanilla extract for extra flavor.
- Top with whipped cream and fresh fruit for a sweet breakfast treat.
- Serve with a savory topping like bacon and eggs for a brunch option.
Tips and tricks:
- Don't overmix the batter, as this can result in tough pancakes.
- Use a non-stick pan or griddle to prevent sticking.
- Keep the 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 in the microwave or in a toaster oven until warmed through.
Presentation ideas:
Stack the pancakes on a plate and top with a dollop of whipped cream and a sprinkle of chopped nata de coco.
Garnishes:
Chopped nata de coco, whipped cream, fresh fruit
Pairings:
Coffee, tea, or orange juice
Suggested side dishes:
Bacon, eggs, or fresh fruit
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 to thicken the batter.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent any foodborne illness.
Food history:
Nata de coco is a chewy, translucent jelly-like substance that is made from coconut water. It originated in the Philippines and is commonly used in desserts and drinks.
Flavor profiles:
Sweet, coconutty, chewy
Serving suggestions:
Serve for breakfast or brunch as a sweet or savory option.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Philippine
Taste: Creamy, Sweet, Coconutty, Tangy, Refreshing