Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 egg
- 1 cup milk
- 1/4 cup palm butter
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, baking powder, salt, and sugar.
2. In another bowl, whisk the egg and milk together.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Melt the palm butter in a microwave or on a stove.
5. Add the melted palm butter to the pancake batter and mix well.
6. Heat a non-stick skillet or griddle over medium heat.
7. Using a ladle or measuring cup, pour the batter onto the skillet or griddle.
8. Cook until bubbles form on the surface of the pancake and the edges start to dry out.
9. Flip the pancake and cook until golden brown.
10. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories per serving: 130
Total fat: 6g
Saturated fat: 3g
Cholesterol: 35mg
Sodium: 200mg
Total carbohydrates: 16g
Dietary fiber: 0g
Sugars: 4g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Almond milk or soy milk can be substituted for regular milk.
- Butter or coconut oil can be substituted for palm butter.
Variations:
- Add chocolate chips or blueberries to the batter.
- Top with whipped cream and fresh fruit.
- Serve with maple syrup or honey.
Tips and tricks:
- Make sure the skillet or griddle is hot before adding the batter.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Don't overmix the batter, as this can result in tough pancakes.
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 on a skillet over low heat until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with syrup or honey.
Garnishes:
Top with whipped cream and fresh fruit.
Pairings:
Serve with bacon or sausage for a savory breakfast.
Suggested side dishes:
Serve with scrambled eggs or a fruit salad.
Troubleshooting advice:
If the pancakes are too thick, add a little more milk to the batter. If the pancakes are too thin, add a little more flour.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
Palm butter is a traditional ingredient in West African cuisine, and is made from the fruit of the oil palm tree.
Flavor profiles:
These pancakes have a rich, nutty flavor from the palm butter.
Serving suggestions:
These pancakes are perfect for a weekend brunch or a special occasion breakfast.
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