Corn Oyaki (Corn and Cheese Pancakes)
コーンおやき · Kōn Oyaki
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
In Japan the word oyaki covers all sorts of pan-fried flatbreads and patties, and in preschool kitchens it is often used for simple savory pancakes like this one. A lightly sweetened batter is folded with drained corn and small cubes of processed cheese, cooked in a frying pan until golden on both sides, then cut into pieces small enough for little hands. The pops of sweet corn and melty cheese make this a snack that children reach for again and again, and it is easy to put together in a single bowl.
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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
- 24 gflour
- 12 gegg
- 13.5 gcanned corn
- 6 gprocessed cheese (block)
Seasonings
- 1 gbaking powder
- 4.9 gsugar
- 4.9 gskim milk powderMilk with the fat and water removed. Substitute: No skim milk powder? Leave it out and use milk in place of the water it is dissolved in, in the same amount (for example, 30 g skim milk powder + 130 g water becomes 130 g milk). Milk still contains milk, so this swap is not for a milk allergy.
- 25.5 gwater
- 3 gvegetable oil
About the Japanese ingredients in this recipe
- skim milk powder (スキムミルク)
- Milk with the fat and water removed. Substitute: No skim milk powder? Leave it out and use milk in place of the water it is dissolved in, in the same amount (for example, 30 g skim milk powder + 130 g water becomes 130 g milk). Milk still contains milk, so this swap is not for a milk allergy.
Directions
- 1
Sift the flour and baking powder together.
- 2
Cut the cheese into small cubes. Drain the canned corn.
- 3
Mix the egg and sugar together, then dissolve the skim milk powder in lukewarm water and stir it in.
- 4
Add the flour mixture from step 1 and the cheese and corn from step 2, and fold together lightly until just combined.
- 5
Heat the oil in a frying pan, pour in the batter and cook on both sides. Once cooked through, cut into pieces.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 195 kcal | 390 kcal | 195 kcal |
| Protein | 6.9 g | 13.8 g | 6.9 g |
| Fat | 6.3 g | 12.6 g | 6.3 g |
| Carbohydrates | 30.6 g | 61.2 g | 30.6 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 127.5 mg | 255 mg | 127.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 195 kcal | 6.9 g | 6.3 g | 30.6 g | 0.6 g | 127.5 mg | 0.5 mg |
| 1 adult serving | 390 kcal | 13.8 g | 12.6 g | 61.2 g | 1.2 g | 255 mg | 0.9 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.
