Pancakes may seem simple, but they are actually quite difficult. Even if you intend to make something the same way, for some reason you end up with something different every time. Whether it's the quality of the ingredients, the way they're stirred, or the temperature of the heat...the final result can change greatly with little things. When asked about this to Ai Hosokawa, she says that even someone as good as Ai Hosokawa finds it difficult to make the ideal pancakes, so she continues to go through trial and error.

Ai Hosokawa often introduces pancake recipes at taishoji cooking classes, at events held in various places, and in books. I think Hosokawa's love for pancakes is that deep. Of course, she hadn't used Hosokawa's pancake mix before, but she says she found something she would like to try. That's "Marie Lou's Pancake Mix."

Normal pancake mix is ​​made by adding milk and eggs, but this one only requires soy milk and a little oil. Even though it's just that, he praises it as a wonderful finish. Hosokawa says it's recommended for people with milk or egg allergies and vegans, but more than that, it's just delicious.

Easy and delicious pancake mix

``Marilou's Pancake Mix'' was created by Emiko Suzuki, the owner of ``marilou''. About 10 years ago, she came up with the idea to sell pancake mix as a ``new Niigata souvenir'' when she participated in an event themed on microtourism in Niigata. When she sold the pancakes, they were so well received that they were so delicious that she started offering pancakes at the cafe she was running at the time. Since then, there have been many requests to purchase pancake mixes, so the cafe has now been closed and the company focuses on manufacturing and selling pancake mixes.

“Using my knowledge and experience of running a macrobiotic-based cafe, I aimed to create simple pancakes that can be enjoyed on a daily basis using carefully selected ingredients. I wanted to create something that you could easily eat delicious pancakes at any time, as long as you had milk and oil,'' Suzuki says.

There are currently four types of ``Marie Lou's Pancake Mix,'' and this time she introduced recipes using two types of pancake mix. Hosokawa has a recipe for making it as described, but he enjoys making his own original recipe with a few tweaks. Based on Marylou's recommended recipes, he says he wants people to find the texture and softness they like.

(Titles omitted)

Plum iced tea (for 4 people)

4 plums (ripe)
Granulated sugar Same amount as plum
4g black tea
400g boiling water
氷

If the skin of the plum can be easily peeled, peel it and leave it whole or cut into wedges with the skin on, sprinkle with granulated sugar and leave overnight.
The syrup that comes out is boiled down until it becomes thick and used as syrup for pancakes.
Place the plum pulp in a glass teapot or pitcher.
Pour the tea into another warmed teapot, pour boiling water over it and let it cool until it has cooled down.
Place plenty of ice over the plum flesh, strain and pour the black tea.
Pour just the liquid into the glass.

Corn pancake (1 piece)

Inaho pancake mix 25g
Tofu shop soy milk 50g
10g water
Rice oil 10g
10g semi-hard cheese
1/50 corn kernel (approx. XNUMXg)
バ タ ー
coarse salt

Place the pancake mix in a bowl and stir with a spoon to make a well in the center.
Add soy milk and rice oil to the well and mix gently.
Add small pieces of cheese and corn kernels (reserve about 1/4 for finishing) and mix well.
Heat a frying pan over medium heat and remove to a damp cloth.
Return to the gas stove, heat over medium heat, add rice oil, and drain the seeds with a ladle.
Cover with a lid and cook over medium-low heat for about 1.5 minutes, then flip when the other side is nicely colored.
Reduce heat to low and cover and cook for another 3 minutes.
Place on a plate, top with cold butter, sprinkle with remaining corn kernels, and sprinkle with coarse salt.

*You can use unadjusted soy milk. In that case, replace the water with soy milk.

Peach pancake (1 piece)

Pancake mix ORIGINAL 50g
Tofu shop soy milk 50g
20g water
Rice oil 5g
Appropriate amount below
peach
バ タ ー
plum jam
Plum syrup

Place the pancake mix in a bowl and stir with a spoon to make a well in the center.
Add the soy milk and rice oil to the well and mix gently, being careful not to overmix and to avoid any large lumps.
Heat a frying pan over medium heat and remove to a damp cloth.
Return to the gas stove, heat over medium-low heat, add rice oil, and ladle in the seeds.
Cook over medium-low heat for about 3 minutes, and when the other side is nicely colored, turn it over and cook for another 3 minutes.
Place on a plate and top with cold butter, peach wedges, and plum jam.
Sprinkle plum syrup around.

*You can use unadjusted soy milk. In that case, replace the water with soy milk.

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