Apple Hotcakes (Japanese Pancakes)
りんごのホットケーキ（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Hotcakes are Japan's thick, soft take on pancakes, and they are a favorite afternoon snack (oyatsu) in preschool kitchens. In this version, diced apple is simmered with a little sugar until tender and folded right into the batter, so every bite has a bit of soft, sweet fruit that even small children can chew easily. The batter uses sweetened soy milk instead of cow's milk and no butter, so it is made without milk - and there is no egg in it either. Cut the cooked hotcakes into pieces so little hands can pick them up.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 27 gapple
- 37.5 gflour
Seasonings
- 2.3 gsugar (for the apples)
- 11.3 gwater
- 1.5 gbaking powder
- 5.4 gsugar
- 1.5 goil (for the mixture)
- 45 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 1.5 goil (for pan-frying)
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Cut the apple into small cubes. Put the apple, water and sugar (for the apples) in a pot and simmer until soft.
- 2
Put the flour, baking powder and sugar in a bowl and whisk well to combine.
- 3
Add the oil and mix, then add the soy milk and mix. Add the simmered apples from step 1 and stir until no dry flour remains.
- 4
Lightly oil a frying pan, pour in the batter in rounds and cook on both sides, then cut into pieces.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 232.5 kcal | 465 kcal | 232.5 kcal |
| Protein | 4.7 g | 9.3 g | 4.7 g |
| Fat | 5.3 g | 10.5 g | 5.3 g |
| Carbohydrates | 42.9 g | 85.8 g | 42.9 g |
| Fiber | 1.8 g | 3.6 g | 1.8 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 58.5 mg | 117 mg | 58.5 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 210 mg | 420 mg | 210 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 232.5 kcal | 4.7 g | 5.3 g | 42.9 g | 1.8 g | 0.3 g | 58.5 mg | 0.8 mg | 210 mg |
| 1 adult serving | 465 kcal | 9.3 g | 10.5 g | 85.8 g | 3.6 g | 0.6 g | 117 mg | 1.5 mg | 420 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
