Ainu-inspired Ahuatle Pancakes

Ingredients

In this Ainu adaptation of Ahuatle, we replace some of the traditional Mexican ingredients with Ainu flavors and cooking techniques. The original dish uses Mexican spices and ingredients, while our version incorporates Ainu ingredients such as wild game, mushrooms, and herbs. The cooking techniques are also modified to align with Ainu traditions, resulting in a distinctively different flavor profile. We alse have the original recipe for Ahuatle, so you can check it out.

• 2 cups (470ml) Ainu wild game broth 2 cups (470ml) Ainu wild game broth
• 1 cup (240ml) Ahuatle (water bug eggs) 1 cup (240ml) Ahuatle (water bug eggs)
• 1 cup (120g) Ainu wild mushrooms, sliced 1 cup (120g) Ainu wild mushrooms, sliced
• 1/2 cup (60g) Ainu herbs (such as horsetail or angelica), chopped 1/2 cup (60g) Ainu herbs (such as horsetail or angelica), chopped
• 1/4 cup (30g) Ainu wild onions, finely chopped 1/4 cup (30g) Ainu wild onions, finely chopped
• 1 teaspoon Ainu wild garlic, minced 1 teaspoon Ainu wild garlic, minced
• 1/2 teaspoon Ainu sea salt 1/2 teaspoon Ainu sea salt
• 1/4 teaspoon Ainu wild pepper 1/4 teaspoon Ainu wild pepper
• 1 cup (120g) Ainu buckwheat flour 1 cup (120g) Ainu buckwheat flour
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 2 Ainu eggs 2 Ainu eggs
• 1/4 cup (60ml) Ainu milk 1/4 cup (60ml) Ainu milk
• Ainu butter or oil for cooking Ainu butter or oil for cooking

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 15g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the Ainu wild game broth, Ahuatle, wild mushrooms, herbs, wild onions, wild garlic, sea salt, and wild pepper. Mix well and let it sit for 10 minutes to allow the flavors to meld.
2. 2.
   In a separate bowl, whisk together the buckwheat flour and baking powder.
3. 3.
   In another bowl, beat the Ainu eggs and milk together.
4. 4.
   Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. 5.
   Heat a skillet or griddle over medium heat and melt a small amount of Ainu butter or oil.
6. 6.
   Pour 1/4 cup of the pancake batter onto the skillet and spread it into a round shape.
7. 7.
   Cook until bubbles form on the surface, then flip the pancake and cook for another minute or until golden brown.
8. 8.
   Repeat with the remaining batter.
9. 9.
   Serve the Ahuatle pancakes warm, topped with Ainu butter or your favorite Ainu condiments.

Treat your ingredients with care...

• Ahuatle — Ensure that the Ahuatle is fresh and properly cleaned before using it in the recipe. Rinse it thoroughly and remove any debris or impurities.
• Ainu wild game broth — If you don't have access to Ainu wild game broth, you can substitute it with a rich vegetable or mushroom broth to maintain the depth of flavor.
• Ainu wild mushrooms — Choose a variety of wild mushrooms that are readily available in your region. If you can't find wild mushrooms, you can use cultivated mushrooms such as shiitake or cremini.
• Ainu herbs — If Ainu herbs are not accessible, you can substitute them with other aromatic herbs like thyme or rosemary.
• Ainu wild onions — If Ainu wild onions are not available, you can use regular onions as a substitute.

Tips & Tricks

• For a richer flavor, you can add a small amount of Ainu miso paste to the pancake batter.
• Experiment with different Ainu condiments and toppings to enhance the flavors of the Ahuatle pancakes.
• Serve the pancakes with a side of Ainu pickles or fermented vegetables for a tangy contrast.
• If you prefer a thinner pancake, you can adjust the consistency of the batter by adding more Ainu milk.
• To make the pancakes more visually appealing, garnish them with fresh Ainu herbs before serving.

Serving advice

Serve the Ainu-inspired Ahuatle Pancakes as a main course for breakfast or brunch. Accompany them with a side of Ainu-style pickles or a fresh salad to complete the meal.

Presentation advice

Arrange the Ahuatle Pancakes on a plate, stacking them neatly. Drizzle some melted Ainu butter over the top and garnish with a sprinkle of Ainu wild pepper. Add a few sprigs of fresh Ainu herbs for a pop of color.