Apple Hotcakes
りんごのホットケーキ · Ringo no Hotto Keki
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Hotcakes are Japan's thick, fluffy take on pancakes, and they are a favorite afternoon snack (oyatsu) in preschool kitchens. Here, diced apple is simmered with a little sugar until tender and folded into the batter, so every bite has soft, sweet pockets of fruit that little ones love. The batter comes together with just flour, baking powder, oil and milk - no eggs needed - which makes it a handy recipe when you are cooking for children with an egg allergy.
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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
- 7.7 gsugar
- 11.3 mlwater
- 1.5 gbaking powder
- 3 gvegetable oil
- 45 mlmilk
Directions
- 1
Cut the apple into small dice. Put the apple, water and sugar in a saucepan and simmer until the apple is soft.
- 2
Put the flour, baking powder and sugar in a bowl and whisk well to combine.
- 3
Add the vegetable oil and mix, then add the milk and mix. Add the apple from step 1 and stir until no dry flour remains.
- 4
Heat a little vegetable oil in a frying pan, spoon in the batter in rounds and cook on both sides until golden. Cut into pieces to serve.
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 | 1.4 g | 2.7 g | 1.4 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 94.5 mg | 189 mg | 94.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 201 mg | 402 mg | 201 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 | 1.4 g | 0.3 g | 94.5 mg | 0.2 mg | 201 mg |
| 1 adult serving | 465 kcal | 9.3 g | 10.5 g | 85.8 g | 2.7 g | 0.6 g | 189 mg | 0.3 mg | 402 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.
