Soy milk pancakes 2. The amount of soy milk this time is just right.

For today’s soy milk pancakes, I reduced the amount of soy milk, learning from my previous attempt.

By reducing the amount of soy milk, the batter didn’t leak out of the ring mold while cooking. However, the finished pancakes turned out a bit firm.

Soy Milk Pancake Recipe (Ingredients)

Calories and prices are approximate values.

・As usual, I heated a greased frying pan and the ring mold.

・The batter consisted of 100g pancake mix, 1 egg, and 80g soy milk.

・I poured the well-mixed batter into the ring mold. The stove flame was as low as possible.

・Once bubbles started to form on the surface of the batter, I flipped the ring mold.

・This time, I managed to flip it fairly well, though a little batter still spilled out.

・After checking that the inside was cooked by piercing the batter with a toothpick, I transferred it to a plate.

・The finished product was a bit firm, but I think it looked better than last time.