Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup oksusu cha (roasted corn tea)
- 1/2 cup milk
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowls
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
2. In another mixing bowl, whisk together the oksusu cha, milk, egg, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Grease with cooking spray or butter.
5. Using a 1/4 cup measuring cup, pour the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake, then flip and cook for another minute or until golden brown.
7. Repeat with the remaining batter, greasing the skillet or griddle as needed.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 140
Total fat: 5g
Saturated fat: 1g
Cholesterol: 25mg
Sodium: 190mg
Total carbohydrates: 21g
Dietary fiber: 1g
Sugar: 8g
Protein: 3g
Substitutions for ingredients:
- Oksusu cha can be substituted with any other tea or milk.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with melted butter or coconut oil.
Variations:
- Add chopped nuts or chocolate chips to the batter.
- Top with whipped cream or fruit.
- Make savory pancakes by omitting the sugar and adding chopped herbs or cheese to the batter.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Grease the skillet or griddle between each pancake to prevent sticking.
- Keep the cooked 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 or toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with syrup or honey. Top with whipped cream and fruit for a colorful presentation.
Garnishes:
Fresh fruit, whipped cream, chocolate chips, chopped nuts, or powdered sugar.
Pairings:
Serve with a side of bacon or sausage for a classic breakfast. Oksusu cha pancakes also pair well with fresh fruit or yogurt.
Suggested side dishes:
Bacon, sausage, fresh fruit, yogurt, or scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thin, add more flour to the batter.
- If the pancakes are too thick, add more milk to the batter.
- If the pancakes are sticking to the skillet or griddle, grease it more between each pancake.
Food safety advice:
Make sure to cook the pancakes until they are fully cooked and golden brown. Store leftover pancakes in the refrigerator and reheat thoroughly before eating.
Food history:
Oksusu cha is a traditional Korean tea made from roasted corn kernels. It is often enjoyed as a hot or cold beverage and is believed to have health benefits.
Flavor profiles:
Oksusu cha pancakes have a slightly sweet and nutty flavor from the roasted corn tea. They are fluffy and light, with a golden brown exterior.
Serving suggestions:
Serve oksusu cha pancakes for breakfast or brunch. They are a unique twist on traditional pancakes and are sure to impress your guests.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean