Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 2 eggs
- 1 1/2 cups milk
- 1/4 cup melted butter
- 1/2 cup sweet potato, grated
- 1/2 cup purple yam, grated
- 1/2 cup coconut flakes
Special equipment needed:
- Large mixing bowl
- Whisk
- Grater
- Skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, beat the eggs and then add the milk and melted butter. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Fold in the grated sweet potato, purple yam, and coconut flakes.
5. Heat a skillet or griddle over medium heat.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface of the pancake, then flip and cook until golden brown on both sides.
8. Repeat with the remaining batter.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet or griddle should be heated to medium heat.
Serving size:
- Makes approximately 12 pancakes.
Nutritional information:
- Serving size: 1 pancake
- Calories: 180
- Fat: 6g
- Carbohydrates: 28g
- Protein: 4g
Substitutions for ingredients:
- Regular potatoes or carrots can be substituted for sweet potato.
- Regular yams or beets can be substituted for purple yam.
- Almond or soy milk can be substituted for regular milk.
- Vegetable oil can be substituted for butter.
Variations:
- Add chopped nuts or chocolate chips to the batter for added texture and flavor.
- Top with whipped cream or fruit for a sweeter breakfast option.
Tips and tricks:
- Grate the sweet potato and purple yam finely to ensure they cook through.
- Use a non-stick skillet or griddle to prevent sticking.
- Serve with a drizzle of honey or maple syrup for added sweetness.
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 heated through.
Presentation ideas:
- Stack pancakes on a plate and top with whipped cream and fruit for a beautiful presentation.
Garnishes:
- Top with whipped cream, fruit, or a sprinkle of powdered sugar.
Pairings:
- Serve with a side of bacon or sausage for a savory breakfast option.
Suggested side dishes:
- Fresh fruit salad or yogurt parfait.
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 desired consistency is reached.
Food safety advice:
- Ensure all ingredients are fresh and properly stored.
- Cook pancakes to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
- Okinawan Pancakes, also known as Beni Imo Pancakes, originated in Okinawa, Japan. They are made with purple yam, which is a staple ingredient in Okinawan cuisine.
Flavor profiles:
- The pancakes are sweet and nutty with a hint of coconut flavor.
Serving suggestions:
- Serve for breakfast or brunch.
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Region: Japanese