Hotcakes (Japanese Pancakes) (Milk-Free)
ホットケーキ（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Hotcakes are Japan's take on the pancake: a little thicker and rounder, and a favorite afternoon snack at preschool. This version swaps dairy milk for sweetened soy milk and gets its lift from baking powder alone, so there is no egg or milk in the batter. Sifting the flour with the baking powder and mixing just until the dry streaks disappear keeps them tender rather than tough. Cut into small pieces and drizzled with honey, they are easy for little hands to pick up.
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
- 37.5 gflour
- 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.
Seasonings
- 1.5 gbaking powder
- 8.7 gsugar
- 3 gvegetable oil
- 4.5 ghoney
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
Sift the flour and baking powder together.
- 2
In a separate bowl, mix the sugar and oil together well, then add the soy milk and stir to combine.
- 3
Add the sifted flour mixture to the soy milk mixture and mix 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 and drizzle with honey.
For children under 1 year old, leave out the honey.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 237 kcal | 474 kcal | 237 kcal |
| Protein | 4.7 g | 9.3 g | 4.7 g |
| Fat | 5.3 g | 10.5 g | 5.3 g |
| Carbohydrates | 43.5 g | 87 g | 43.5 g |
| Fiber | 1.4 g | 2.7 g | 1.4 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 57 mg | 114 mg | 57 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 180 mg | 360 mg | 180 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 237 kcal | 4.7 g | 5.3 g | 43.5 g | 1.4 g | 0.3 g | 57 mg | 0.8 mg | 180 mg |
| 1 adult serving | 474 kcal | 9.3 g | 10.5 g | 87 g | 2.7 g | 0.6 g | 114 mg | 1.5 mg | 360 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.
