Carrot Hotcakes (Japanese Pancakes)
にんじんホットケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
In Japan, "hotcakes" are the thick, fluffy pancakes made from a sweetened pancake mix, and they are a favorite afternoon snack (oyatsu) at preschool. Here the carrot is steamed and blended into a smooth paste before it goes into the batter, so it tints the pancakes a warm orange and adds natural sweetness without any bits for little ones to pick out. Cut into small pieces and topped with a little honey, these disappear fast, even with children who normally push carrots aside.
Contains honey, which should not be given to babies under 1 year old.
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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
- 39 gcarrot
- 9.9 gegg
- 16.5 gmilk
- 30 gpancake mixJapanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
Seasonings
- 1.5 gvegetable oil
- 4.5 ghoney
About the Japanese ingredients in this recipe
- pancake mix (ホットケーキミックス)
- Japanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
Directions
- 1
Slice the carrot into rounds and place in a microwave-safe dish. Add 1 tbsp water (not included in the ingredient amounts), cover loosely with plastic wrap and microwave at 1200W for about 1 minute (2 minutes at 600W).
- 2
Blend the carrot to a paste in a food processor. (Alternatively, skip step 1 and grate the raw carrot instead.)
- 3
In a bowl, mix together the egg, milk and the carrot from step 2. Add the pancake mix and fold gently until just combined.
- 4
Heat the vegetable oil in a frying pan and cook rounds of batter until golden on both sides. Cut into pieces and drizzle with honey.
For children under 1 year old, leave out the honey (honey is not safe for babies).
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 174 kcal | 348 kcal | 174 kcal |
| Protein | 4.5 g | 9 g | 4.5 g |
| Fat | 4.5 g | 9 g | 4.5 g |
| Carbohydrates | 30.5 g | 60.9 g | 30.5 g |
| Fiber | 1.7 g | 3.3 g | 1.7 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 63 mg | 126 mg | 63 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 228 mg | 456 mg | 228 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 174 kcal | 4.5 g | 4.5 g | 30.5 g | 1.7 g | 0.3 g | 63 mg | 0.5 mg | 228 mg |
| 1 adult serving | 348 kcal | 9 g | 9 g | 60.9 g | 3.3 g | 0.6 g | 126 mg | 0.9 mg | 456 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.
