The taste test: pancake mix
This Japanese product is made with wheat flour, barley, millet, black sesame, adzuki bean, soy bean, black rice and foxtail millet - which trump white refined flour for nutrition.
HK$43 for two 150 gram packs, Jasons Food & Living
This Japanese product is made with wheat flour, barley, millet, black sesame, adzuki bean, soy bean, black rice and foxtail millet - which trump white refined flour for nutrition. Combine one packet with 90ml milk and an egg.
the batter rises in the griddle to form wonderfully fluffy speckled pancakes with a hint of black sesame flavour. Needed a bit more milk as the batter was a tad thick.
HK$69 for 510 grams, Jasons Food & Living
Vegans and people with allergies would appreciate this mix as it is free of gluten, peanuts, eggs, nuts and wheat. Combine one cup of mix with ¾ cup rice milk (use soya or regular milk if you like) and 2 tsp vegetable oil.
batter is super thick and pancakes are heavy, dense and unappetising.
HK$33.90 for 453 grams, Jasons Food & Living
All natural and free of trans fat, this pancake mix introduces a bit of decadence to breakfast with the addition of dark chocolate. The simplest to make of the three: just add two cups of water to the contents to make about 16 10cm pancakes.
makes moist, slightly sweet pancakes with an almost cake-like centre. The chocolate means it burns easily on the griddle.
