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

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.