Madeleines
マドレーヌ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Madeleines are small French butter cakes, and this is the simple version we bake for afternoon snack time at preschool. Using pancake mix (hotcake mix, a sweetened self-rising flour blend sold everywhere in Japan) means the flour, leavening and a little sugar are already measured for you, so the batter comes together in minutes. Baked in paper cups instead of a shell mold, they come out soft and golden with a light, gentle sweetness that suits small children, and they are easy for little hands to hold.
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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
- 19.5 gegg
- 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
- 10.5 gsugar
- 6 mlmilk
- 10.5 gunsalted butter
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
Whisk the egg, sugar and milk together well.
- 2
Add the pancake mix and fold it in lightly, just until combined.
- 3
Stir in the melted butter, then pour the batter into the cups.
- 4
Bake in an oven preheated to 180°C (350°F) for about 20 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 253.5 kcal | 507 kcal | 253.5 kcal |
| Protein | 4.9 g | 9.9 g | 4.9 g |
| Fat | 12.1 g | 24.3 g | 12.1 g |
| Carbohydrates | 33.3 g | 66.6 g | 33.3 g |
| Fiber | 0.6 g | 1.2 g | 0.6 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 46.5 mg | 93 mg | 46.5 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 106.5 mg | 213 mg | 106.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 253.5 kcal | 4.9 g | 12.1 g | 33.3 g | 0.6 g | 0.5 g | 46.5 mg | 0.5 mg | 106.5 mg |
| 1 adult serving | 507 kcal | 9.9 g | 24.3 g | 66.6 g | 1.2 g | 0.9 g | 93 mg | 0.9 mg | 213 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.
