Ingredients with Measurements:
- 1 cup tsampa (roasted barley flour)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 egg
- 1 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine tsampa, all-purpose flour, baking powder, salt, and sugar. Mix well.
2. In a separate bowl, beat the egg and add milk, vegetable oil, and vanilla extract. Mix well.
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 and pour onto the skillet. Cook until bubbles form on the surface and the edges are dry, then flip and cook for another minute or until golden brown.
6. Repeat until all the batter is used up.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet or griddle should be heated over medium heat.
Serving size:
- This recipe makes about 8-10 pancakes.
Nutritional information:
- Calories: 140
- Fat: 6g
- Carbohydrates: 18g
- Protein: 4g
- Fiber: 2g
Substitutions for ingredients:
- Tsampa can be substituted with any other roasted flour, such as cornmeal or buckwheat flour.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Milk can be substituted with any non-dairy milk, such as almond milk or soy milk.
- Vegetable oil can be substituted with melted butter or coconut oil.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- Top the pancakes with fresh fruit and whipped cream for a fruity twist.
- Mix in cinnamon or nutmeg for a warm, cozy flavor.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from 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 maple syrup.
- Top with fresh fruit and whipped cream for a colorful and decadent presentation.
Garnishes:
- Garnish with fresh fruit, chopped nuts, or powdered sugar.
Pairings:
- Serve with bacon or sausage for a savory breakfast.
- Pair with a cup of coffee or tea for a cozy morning treat.
Suggested side dishes:
- Serve with scrambled eggs or an omelet for a protein-packed breakfast.
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.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
- Tsampa is a traditional Tibetan food made from roasted barley flour. It is a staple food in Tibet and is often used to make a variety of dishes, including pancakes.
Flavor profiles:
- Tsampa pancakes have a nutty, slightly sweet flavor and a fluffy texture.
Serving suggestions:
- Serve hot with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Related Categories
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Region: Tibetan
Taste: Nutty, Savory, Earthy, Nutmeg, Nutmeg-Spiced