Ingredients with Measurements:
- 1 cup grated water caltrop
- 1 cup grated potato
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 egg
- 1/4 cup milk
- 1/4 cup vegetable oil
Special Equipment Needed:
- Grater
- Mixing bowl
- Skillet
- Spatula
Step-by-Step Instructions:
1. In a mixing bowl, combine grated water caltrop, grated potato, all-purpose flour, salt, black pepper, and cayenne pepper.
2. In a separate bowl, whisk together egg and milk.
3. Pour the egg mixture into the mixing bowl with the water caltrop and potato mixture. Stir until well combined.
4. Heat vegetable oil in a skillet over medium-high heat.
5. Using a spoon, drop the batter into the skillet and flatten with a spatula.
6. Cook the pancakes for 3-4 minutes on each side or until golden brown.
7. Remove from the skillet and place on a paper towel to remove excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
Makes 6-8 pancakes
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 17g
Protein: 3g
Substitutions for ingredients:
- Instead of water caltrop, you can use water chestnuts or jicama.
- Instead of all-purpose flour, you can use almond flour or coconut flour.
- Instead of vegetable oil, you can use olive oil or coconut oil.
Variations:
- Add chopped scallions or chives to the batter for extra flavor.
- Top the pancakes with sour cream or Greek yogurt.
- Serve with a side of applesauce or cranberry sauce.
Tips and Tricks:
- Make sure to squeeze out any excess water from the grated potato and water caltrop before mixing with the other ingredients.
- Use a non-stick skillet to prevent the pancakes from sticking.
- Keep the pancakes warm in the oven at 200°F while cooking the rest of the batter.
Storage Instructions:
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pancakes in the oven at 350°F for 5-7 minutes or until heated through.
Presentation Ideas:
Serve the pancakes on a platter with a dollop of sour cream or Greek yogurt on top. Garnish with chopped scallions or chives.
Garnishes:
- Chopped scallions or chives
- Sour cream or Greek yogurt
Pairings:
- Serve with a side of applesauce or cranberry sauce.
- Pair with a green salad or roasted vegetables.
Suggested Side Dishes:
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the pancakes are too wet, add more flour to the batter.
- If the pancakes are too dry, add more milk to the batter.
Food Safety Advice:
- Make sure to wash the water caltrop and potato thoroughly before grating.
- Keep the batter refrigerated until ready to use.
Food History:
Water caltrop, also known as singhara, is a type of aquatic plant that is native to Asia. It has been used in traditional Chinese medicine for its health benefits.
Flavor Profiles:
The water caltrop and potato pancakes have a crispy texture with a slightly nutty and earthy flavor.
Serving Suggestions:
Serve the water caltrop and potato pancakes as an appetizer or side dish.
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