Yogurt Cake
ヨーグルトケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest snacks we make in the preschool kitchen: pancake mix and plain yogurt stirred together with a handful of chopped raisins, then baked in a single tray. The yogurt keeps the crumb moist and tender without any butter or eggs in the batter, and its gentle tang balances the sweetness of the mix. Soaking the raisins first softens them so they stay plump in the oven and are easy for little ones to chew, and chopping them means every bite gets a bit of fruit.
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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.
- 37.5 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.
- 37.5 gplain yogurt
- 4.5 graisins
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
Soak the raisins in boiling water to plump them up, then chop them roughly.
- 2
Put the pancake mix and yogurt in a bowl and mix well.
- 3
Add the raisins from step 1 to the batter and stir them in.
- 4
Pour the batter onto a baking sheet lined with parchment paper and bake in a 180°C (350°F) oven for about 25 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 171 kcal | 342 kcal | 171 kcal |
| Protein | 4.5 g | 9 g | 4.5 g |
| Fat | 2.7 g | 5.4 g | 2.7 g |
| Carbohydrates | 33.3 g | 66.6 g | 33.3 g |
| Fiber | 0.9 g | 1.8 g | 0.9 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 85.5 mg | 171 mg | 85.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 184.5 mg | 369 mg | 184.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 171 kcal | 4.5 g | 2.7 g | 33.3 g | 0.9 g | 0.5 g | 85.5 mg | 0.3 mg | 184.5 mg |
| 1 adult serving | 342 kcal | 9 g | 5.4 g | 66.6 g | 1.8 g | 0.9 g | 171 mg | 0.6 mg | 369 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.
