My Japanese Pancake

May 27, 2023May 27, 20230 12

Delicious Japanese Pancake recipe for a fulfilling breakfast

by The Chefin Breakfast/Brunch

Prep

5 min

Cook

10 min

Ready In

15 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

278

Sugar

22g

Fat

My Japanese Pancake is a fluffy and delicious breakfast option that is easy to make. The pancakes are flavored with cinnamon and kurosatou (liquid corn sugar), a popular sweetener used in Japanese desserts. This recipe makes about 6 pancakes, and they can be enjoyed with a variety of toppings like maple syrup, whipped cream, or fresh fruit. Perfect for a weekend breakfast or brunch with friends and family, these pancakes are sure to delight everyone's taste buds.

Instructions

1.	In a mixing bowl, combine the pancake mix and cinnamon.
2.	In a separate bowl, whisk together the soymilk, egg, and kurosatou until well combined.
3.	Add the wet ingredients to the dry ingredients, and mix until combined.
4.	Heat a non-stick pan over medium heat. Pour the batter onto the pan, using about 3 tablespoons for each pancake.
5.	Cook on one side until bubbles form, then flip and cook on the other side until golden brown.
6.	Repeat with the remaining batter.

PROS

Soft and fluffy, these Japanese pancakes are easy to make and delicious.
The combination of cinnamon and kurosatou provides a unique taste, perfect for breakfast or brunch.

CONS

The use of pancake mix and kurosatou can make the pancakes quite sweet, so they may not be suitable for those who prefer their breakfast less sweet.

HEALTH & BENEFITS

This pancake recipe uses soymilk instead of regular milk, making it a good dairy-free option.
Cinnamon has antioxidants and anti-inflammatory properties, while kurosatou (liquid corn sugar) is a healthier sweetener compared to regular sugar as it has a lower glycemic index.

	6 tablespoons pancake mix
	1 teaspoon cinnamon
	100 ml soymilk
	1 egg
	1 teaspoon kurosatou ( liquid corn sugar , tipically japanese )