Corn Pancakes
コーンホットケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Hotcakes made from pancake mix are a classic Japanese snack, and this version folds in whole kernel corn so every bite has a little pop of sweetness. The batter is mixed with soy milk instead of cow's milk, so these are dairy-free, and there is no egg to crack, which makes them quick to stir together with children helping. Cooked slowly over low heat, they come out soft and golden - just the kind of gentle afternoon snack we serve at preschool.
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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
- 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.
- 30 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.
- 15 gwhole kernel corn (canned or frozen)
Seasonings
- 1.5 gvegetable oil
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.
- 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
Put the pancake mix and soy milk in a bowl and stir until combined.
- 2
Drain the corn well, add it to the batter from step 1, and stir it in.
- 3
Heat the oil in a frying pan over low heat and pour in the batter from step 1. Cook for about 3 minutes, flip, and cook for about 2 minutes more.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 151.5 kcal | 303 kcal | 151.5 kcal |
| Protein | 3.6 g | 7.2 g | 3.6 g |
| Fat | 3.9 g | 7.8 g | 3.9 g |
| Carbohydrates | 26.6 g | 53.1 g | 26.6 g |
| Fiber | 1.4 g | 2.7 g | 1.4 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 39 mg | 78 mg | 39 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 139.5 mg | 279 mg | 139.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 151.5 kcal | 3.6 g | 3.9 g | 26.6 g | 1.4 g | 0.5 g | 39 mg | 0.5 mg | 139.5 mg |
| 1 adult serving | 303 kcal | 7.2 g | 7.8 g | 53.1 g | 2.7 g | 0.9 g | 78 mg | 0.9 mg | 279 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.
