Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 cup shredded coconut
- 1/4 cup mashed papaya
- 1 egg
- 1 cup milk
- 2 tablespoons vegetable oil
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 shredded coconut. Mix well.
2. In a separate bowl, whisk together the mashed papaya, egg, milk, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry out, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
8. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Calories: 130
Fat: 6g
Carbohydrates: 16g
Protein: 3g
Fiber: 1g
Sugar: 3g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Milk can be substituted with almond milk or coconut milk.
Variations:
- Add 1/4 cup chopped macadamia nuts to the batter for added crunch.
- Top with sliced bananas and a drizzle of honey for a tropical twist.
- Substitute the papaya with mashed banana or mango for a different flavor.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Use a non-stick skillet or griddle to prevent sticking.
- Keep the pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven until heated through.
Presentation ideas:
Stack the pancakes on a plate and top with sliced papaya and a sprinkle of shredded coconut.
Garnishes:
- Sliced papaya
- Shredded coconut
- Chopped macadamia nuts
Pairings:
- Fresh fruit salad
- Coconut yogurt
- Iced coffee or tea
Suggested side dishes:
- Crispy bacon or sausage
- Scrambled eggs
- Hash browns
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:
- Make sure to cook the pancakes thoroughly to avoid any foodborne illnesses.
Food history:
Papaya is a tropical fruit that is native to Central and South America. It is believed to have been cultivated for thousands of years by the Mayans and Aztecs. Coconut is also a tropical fruit that is widely used in many cuisines around the world.
Flavor profiles:
The papaya adds a sweet and slightly tangy flavor to the pancakes, while the coconut adds a nutty and slightly sweet flavor.
Serving suggestions:
Serve the pancakes with a dollop of whipped cream and a sprinkle of cinnamon for a decadent breakfast treat.
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