Made from milled Koshihikari rice flour grown in Japan’s clean natural environment, this mix makes pancakes that are light, fluffy, soft, and chewy like mochi. It is lightly sweetened with "tensaito," Japanese beet sugar, and "wasanbon," a special cane sugar known for its clean, gentle sweetness and smooth taste.

This gluten-free mix is made with simple, high-quality ingredients. It contains no wheat and no artificial additives, so you can serve it to your family with peace of mind or enjoy it yourself as a simple treat. It is great for healthy breakfasts, everyday snacks, and times when you want something soft and comforting but not heavy.

How to Make the Perfect Rice Pancakes

 • 1 Bag  Koshihikari Rice Flour Pancake Mix
 • 2  Eggs
 • 200ml (approx. 7oz)  Whole Milk / Soy Milk
 • Oil / Butter

Directions

1. Prep the Base -
Whisk 2 eggs and 200ml (approx. 7oz) of milk or soy milk in a bowl until well combined.

2. Mix -
Gently Add one bag of Rice Flour Pancake Mix to the liquid. Stir gently until just combined—be careful not to overmix to keep the texture light and fluffy.

3. Heat the Pan -
Preheat a non-stick frying pan or griddle over low to medium heat. (Optional: Lightly grease with a small amount of oil or butter).

4. The Flip -
Pour the batter onto the pan. Cook until you see small bubbles forming on the surface—this is your signal to flip!

5. Golden Finish -
Cook the other side until both sides are beautifully golden brown (about 2–3 minutes per side).

Serving Suggestions

Enjoy them warm with your favorite toppings! We highly recommend:
- A pat of grass-fed butter and pure maple syrup
- A generous dollop of our Japanese Fruit Jams (available in the BA_SHO Jam collection)
- Fresh seasonal berries and a dusting of powdered sugar

NET WT. 9.2 OZ. (260g)