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Ingredients
- 1 1/2 tbsp Water
- 1 1/2 tbsp Plain flour
- 1/2 tbsp Kinako (or a mixture of 1/2 kinako and 1/2 ground sesame seeds)
- 1/2 tbsp Powdered milk
- 1/4 tsp Baking powder
Method
- Combine all of the ingredients for the batter in a container and mix thoroughly.
- Add water, and mix lightly without kneading.
- Pan-fry immediately.
- (The key to making fluffy pancakes is not to mix too much, and to cook immediately.)
- Heat a non-stick frying pan over medium heat.
- Lower the heat, and pour in one bite-sized portion of batter at a time.
- When nicely browned, flip them over, cover the pan and cook for 2-3 minutes to finish.
- Try adding rehydrated raisins, hijiki, bananas, or boiled kabocha squash, sweet potatoes, carrots, and green vegetables.
- Reduce the amount of water when adding fruits or veggies, to thicken the batter to the consistency of a pancake mix.
- Prepare the vegetables and fruit with adequate sizes and tenderness.
- Combine all of the powdered ingredients, put them into a zip-bag and store in the fridge for later use.
