Hotcakes (Japanese Pancakes)
ホットケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Hotcakes are what pancakes are called in Japan, and they are a classic afternoon snack in preschool kitchens. This version is made without any eggs, relying on baking powder and a little oil for a soft, fluffy texture, so it is a good choice for children with an egg allergy. The batter comes together in two bowls, and the pancakes are cut into small pieces and drizzled with honey so little hands can manage them easily.
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 gmilk
Seasonings
- 1.5 gbaking powder
- 8.7 gsugar
- 3 gvegetable oil
- 4.5 ghoney
Directions
- 1
Sift the flour and baking powder together.
- 2
In a separate bowl, mix the sugar and vegetable oil together well, then add the milk and stir to combine.
- 3
Add the sifted dry ingredients from step 1 to the bowl from step 2 and mix until no dry flour remains.
- 4
Heat a little oil in a frying pan and cook the batter into rounds. Cut the hotcakes 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 | 0.9 g | 1.8 g | 0.9 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 93 mg | 186 mg | 93 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 171 mg | 342 mg | 171 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 237 kcal | 4.7 g | 5.3 g | 43.5 g | 0.9 g | 0.3 g | 93 mg | 0.2 mg | 171 mg |
| 1 adult serving | 474 kcal | 9.3 g | 10.5 g | 87 g | 1.8 g | 0.6 g | 186 mg | 0.3 mg | 342 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.
