Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup shredded coconut
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut milk
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup diced Ota 'ika (raw fish)
- 2 tablespoons chopped green onions
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, shredded coconut, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the coconut milk, egg, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. In a small bowl, mix together the diced Ota 'ika, green onions, cilantro, and lime juice.
5. Gently fold the Ota 'ika mixture into the pancake batter.
6. Heat a non-stick skillet or griddle over medium heat.
7. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
8. Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes.
9. Repeat with the remaining batter.
10. Serve hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 170
Fat: 8g
Carbohydrates: 21g
Protein: 4g
Sodium: 200mg
Sugar: 5g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour.
- Shredded coconut can be substituted with desiccated coconut.
- Coconut milk can be substituted with almond milk or soy milk.
- Ota 'ika can be substituted with any raw fish.
Variations:
- Add diced pineapple to the Ota 'ika mixture for a tropical twist.
- Substitute the Ota 'ika with cooked shrimp or crab meat.
- Add a pinch of cinnamon to the pancake batter for a warm, spicy flavor.
Tips and tricks:
- Don't overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Serve with a dollop of coconut whipped cream and a sprinkle of toasted coconut for added flavor and texture.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pancakes in a toaster or toaster oven until heated through.
Presentation ideas:
Arrange the pancakes on a platter and top with fresh fruit and a drizzle of honey.
Garnishes:
Toasted coconut, fresh fruit, honey, and coconut whipped cream.
Pairings:
Serve with a side of fresh fruit and a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad, scrambled eggs, or bacon.
Troubleshooting advice:
If the pancakes are too thick, add a splash of coconut 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 use fresh, high-quality fish and store it properly in the refrigerator until ready to use.
Food history:
Ota 'ika is a traditional Polynesian dish made with raw fish marinated in lime juice and coconut milk. This recipe combines the flavors of Ota 'ika with the texture of pancakes for a unique and delicious breakfast dish.
Flavor profiles:
Sweet, nutty, and tangy.
Serving suggestions:
Serve hot with your favorite toppings, such as fresh fruit, honey, or coconut whipped cream.
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Region: Tongan