A pancake mix made with wheat flour from Hokkaido. It produces pancakes that are fluffy and slightly chewy, with a rich milky aroma. The gentle sweetness makes them enjoyable even on their own. They melt smoothly in the mouth and remain soft even after cooling.

Instructions

Makes 5–6 pancakes (about 12 cm each)

Preparation time: about 40 minutes

Ingredients

Mix 200g

Whole egg 50g (about 1 medium egg)

Milk 170mL

Vegetable oil To grease

Tools

Mixing bowl, whisk, ladle, spatula, hot plate or frying pan, damp cloth

Using a hot plate

1. Place egg, milk and the mix in a bowl and whisk until smooth with no lumps.

2. Preheat the hot plate to 180°C (or the temperature recommended for pancakes by the manufacturer).

3. Lightly grease with oil, pour the batter into a round shape and cook for about 3 minutes.

4. When bubbles appear and the surface looks slightly dry with a golden underside, flip and cook for about 2 minutes more.

Using a frying pan

1. lace egg, milk and the mix in a bowl and whisk until smooth with no lumps.

2. Heat a frying pan over high heat, lightly grease with oil, then place the pan briefly on a damp cloth to cool slightly.

3. Pour the batter into a round shape and cook over low to medium heat for about 3 minutes.

4. When bubbles appear and the underside is golden, flip and cook for about 2 minutes more.

As a guide, the pan is at the right temperature when a small drop of batter sizzles gently.