Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 egg
- 1/2 cup red bean paste
- 2 tablespoons vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Mix well.
2. Add the milk and egg to the dry ingredients. Whisk until the batter is smooth.
3. Heat the skillet or griddle over medium heat. Add a tablespoon of vegetable oil and swirl to coat the surface.
4. Pour 1/4 cup of the batter onto the skillet. Cook until bubbles form on the surface and the edges start to dry out, about 2-3 minutes.
5. Flip the pancake over and cook for another minute or until golden brown.
6. Repeat with the remaining batter, adding more oil to the skillet as needed.
7. Spread a tablespoon of red bean paste on each pancake.
8. Fold the pancake in half and press the edges together to seal.
9. Serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes 8 pancakes
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 23g
Protein: 3g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use honey or maple syrup instead of sugar.
- You can use almond milk or soy milk instead of regular milk.
- You can use any other type of filling instead of red bean paste, such as Nutella or fruit preserves.
Variations:
- You can add chopped nuts or chocolate chips to the batter.
- You can sprinkle cinnamon or cocoa powder on top of the pancakes.
- You can make smaller pancakes and serve them as appetizers.
Tips and tricks:
- Make sure the skillet or griddle is hot before adding the batter.
- Use a measuring cup to pour the batter onto the skillet for consistent pancake size.
- Don't overmix the batter, as it can make the pancakes tough.
- You can keep the 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 the pancakes in the microwave or toaster oven until warm.
Presentation ideas:
Arrange the pancakes on a plate and dust with powdered sugar. Serve with a dollop of whipped cream and fresh berries.
Garnishes:
Powdered sugar, whipped cream, fresh berries
Pairings:
Green tea, coffee, milk
Suggested side dishes:
Bacon, scrambled eggs, fresh fruit
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 to the batter.
- If the pancakes are sticking to the skillet, add more oil or use a non-stick spray.
Food safety advice:
Make sure the red bean paste is cooked before using it as a filling.
Food history:
Red bean paste is a popular ingredient in Asian desserts, especially in China, Japan, and Korea.
Flavor profiles:
Sweet, nutty, slightly savory
Serving suggestions:
Serve the pancakes as a dessert or a breakfast item.
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Region: Chinese