Cooking on the lowest heat possible is key. Once bubbles start popping on the surface, it’s a sign that the bottom is perfectly golden and ready to flip. Also, don’t skimp on the oil—it ensures the pancake slides right off the pan!
Ingredients (Estimated)
| Item | Amount | Calories | Costs |
|---|---|---|---|
| Pancake Mix | 100g | 355 kcal | ¥33 |
| 1 Egg | 60g | 91 kcal | ¥20 |
| Soy Milk | 80g | 37 kcal | ¥18 |
| Canola Oil | 10g | 92 kcal | ¥3 |
| Honey | 5g | 15 kcal | ¥6 |
| Total | 255g | 590 kcal | ¥80 |
Calories and costs are approximate.
Steps
1. Prep the Pan: Heat 10g of oil in a frying pan and warm the pastry ring over low heat.
2. Mix: Gently combine the pancake mix, egg, and soy milk in a bowl.
3. Pour: Pour the batter into the warmed ring.
4. Cover & Cook: Put a lid on the pan and cook on the lowest heat setting.
5. Watch for Bubbles: After about 3–5 minutes, bubbles will appear. If the batter doesn’t leak when you move the ring, it’s ready.
6. The Flip: Use a spatula to flip it over. This was the tricky part! Because the ring is tall, some batter spilled out. I definitely need more practice here.
7. Finish: Cook the other side for about 3 minutes. Test with a toothpick; if it comes out clean, it’s done! Remove from the ring and drizzle with honey.
It seems the secret to a perfect pancake is to cook it slowly on very low heat. The best time to flip is right when bubbles start appearing on the surface. If you grease the pan well, the pancake will slide right off! Since the pastry ring is quite tall, I did have a little trouble with the batter spilling over when I flipped it. I guess I still need more practice and a few more tricks to master it.
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