Details
This rice flour pancake mix is made from carefully selected Hokkaido-grown rice. Rich in high-quality protein and vitamins, it is a health-conscious choice. Perfect for those seeking a fragrant, flavorful pancake experience. Beet sugar adds a gentle sweetness, while buttermilk powder provides a richness, all made with products of Hokkaido.
How to Make the Perfect Yumepirika Pancakes
Ingredients
• 1 Bag (200g) Yumepirika Rice Flour Pancake Mix
• 1 Egg
• 100ml (approx. 3.5 fl oz) Whole Milk / Soy Milk
• Oil / Butter
Directions
1. Prep the Base - Whisk the egg and milk in a bowl until well combined.
2. Mix - 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).
NET WT. 7.0 OZ. (200g)
Ingredients
Rice flour from Nanporo Town (Yumepirika variety), Beet sugar from Hokkaido, Buttermilk powder made in Hokkaido, Salt, Baking powder
Best if used by
1 year from the date of manufacture
Origin
Product of Japan
