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May 27, 2006

kinako pancakes

kinakopancakes.JPG

These pancakes have a nutty taste and more protein and B vitamins than your average pancake. They also have a tendency to stick to the pan, so use a nonstick skillet and butter it a bit before you add the batter. Also, buttermilk is unheard of in Japan, so I use a mixture of whole milk and plain yogurt. You could use a cup of buttermilk instead.

Kinako Pancakes

Makes about 8 4-inch pancakes

3/4 cup all-purpose flour
1/4 cup kinako (toasted soy flour)
1 tsp baking powder
1/2 tsp baking soda
dash of salt
1/2 cup plain yogurt
1/2 cup whole milk
1 egg
3 Tbs melted butter

Sift the dry ingredients into a bowl. Stir together the yogurt and milk, then add to the flour mixture. Add the egg and butter, then stir to combine. Lumpiness is okay.

Heat a nonstick skillet over a medium-low flame and add some butter or a bit of oil. Pour the batter into the skillet, about a half-cup for each pancake. When the edges of the pancakes look dry, flip them to cook the other side. Keep the finished pancakes warm in a low oven (250°F) until you are done making all of them.

Serve with butter, maple syrup and extra kinako for sprinkling on top.

Comments

Sweet pancake jesus, those look so good!

Thank you, my sweet-toothed friend. I'll have a Kinako Pancake Party the next time I visit.

Ahh, I have to make this! It looks so good... (I forgot to mention in my post a bit ago that on top of everything, you are a very good photographer.) I brought my host family syrup from Pennsylvania, so we need pancakes. =D~ My host mom is an excellent cook, though, so I`m a bit worried about cooking for her.