ESTIMATED COST : $2.70 or $0.67 a serve (3 pancakes)
Cuisine Australian, Western
Nonstick frying pan
140grams(4.94 ounces) of fresh okara
4tablespoonsgranulated sugaror to taste
120grams(4.23 ounces) of plain flour
20grams(0.71 ounces) of cornflour
8grams(2 teaspoons) of baking powder
200grams(7.05 ounces) of milk
Oil or butter for frying
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Place the okara in a bowl and use a fork to fluff it up and break up any lumps.
Add the sugar, flour, cornflour, salt, and baking powder into a bowl and mix to combine.
In another bowl add the eggs, vanilla paste, and milk mix well. Pour the wet ingredients into the dry.
Mix the batter until just combined.
Heat a nonstick frying pan over low heat, add a little oil or butter, pour in a scant ¼ cup of pancake batter, and cook on low heat until bubbles appear on top and the bottom has turned a golden brown. Flip and cook the other side and cook for 1-2 minutes or until it has turned golden brown. Repeat the process for the remaining pancake batter. Serve hot or warm with your choice of toppings.
If the batter is too thickIf the batter seems too thick, add a little more milk.Use a nonstick pan Using a nonstick pannot only stops the pancakes from sticking to the pan, but you can also reduce the amount of oil or butter needed, making it a lighter and healthier dish.Avoid burningDon't rush cooking these pancakes - these should be cooked over low heat.Measuring the batterTo make 12 even-sized pancakes use a ¼ cup to measure the batter., but do not fill to the top. The batter level should be slightly below the top of the cup.How to tell when a pancake is ready to flip?A pancake is ready to flip when:
Bubbles rise and start to form on the surface, and they will pop, creating little holes on top and
The edges of the pancakes start to look dry and set.
Vanilla Okara Pancakes
1 = 3 pancakes each made with ¼ cup batter
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.