Yum. Japanese snack food companies rarely disappoint, and Morinaga's hotcake mix beats its American counterparts anytime. Free of a strange smell that those prepared from Aunt Jemina's mix reek of, these fluffy and fragrant pancakes make for a yummy breakfast. Top with authentic maple syrup for a satisfying breakfast- although hotcake or maple-flavored syrups are much cheaper millilitre for millilitre, they generally lack its delightful saccharine aroma.
Morinaga Pancakes
Serves 2 (makes 4 pancakes)
Ingredients:
150gm Morinaga hotcake mix
1 egg
150ml milk
1 large ripe banana, sliced or blueberries (optional)
Butter
Maple syrup
Directions:
1. Beat the egg with the milk in a big bowl.
2. Gradually mix in the hotcake mix. Most hotcake recipes advise you not overmix the batter to produce fluffier pancakes. However, I find that mixing the batter till it is quite uniform oddly produces better results.
3. Over low heat, melt a small knob of butter in a saucepan. Pour in about 1/4 of the batter and top with sliced bananas or blueberries if desired. Cover the saucepan.
4. Cook until you spot many bubbles disappearing from the top side of the pancake. Flip the pancake, cover the saucepan and cook on the other side.
5. Repeat steps 3 and 4 to whip up the remaining pancakes.
5. Serve immediately with butter and maple syrup. Eat immediately.
