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Producer:Kyushu Table
Ingredients:Wheat flour (produced in Kyushu), sugar, glutinous millet flour, carrot powder, germinated pressed barley flour, black rice powder, germinated brown rice powder, red rice powder, salt, Uruchi rice powder, sweet potato powder, broccoli powder, komatsuna (Japanese mustard spinach) powder, baking powder (contains some wheat)
Vegan, Dairy-free, Soy-free
Size:200g (makes 7 small pancakes)
Storage: Refrigerate after opening. If the batter is left for a long time before cooking, the baking powder will react with moisture which may cause the pigment of the black rice to turn green. This is not harmful but we recommend cooking the batter promptly once made.

These artisanal sweet and savory pancakes capture the everyday tastes of Kyushu using only local ingredients. The pancake mix is made with wheat from Oita Prefecture, brown rice grown without pesticides in Aya Town, Miyazaki Prefecture, glutinous millet from Unzen in Nagasaki Prefecture, germinated pressed barley from Saga Prefecture, ancient black rice and red rice from Kumamoto and Fukuoka Prefectures, Uruchi rice grown in the fertile lands of Kagoshima Prefecture, and sugar from Okinawa and Kagoshima Prefectures. Five kinds of vegetables from Kyushu are then added to the mix, including carrots, pumpkin, sweet potato, broccoli, and komatsuna (Japanese mustard spinach).

Kyushu Table works with local producers to develop products that are rooted in the regional climate, and in doing so, connect the agricultural land to their consumers

Suggested uses: To make the pancakes (7 pancakes, ~12cm in diameter), beat an egg with 200ml of milk. Separately, pour the full package of the Kyushu Vegetable Pancake mix into a large bowl. Add the egg and milk mixture a little bit at a time while mixing well but leave a bit of the naturally lumpy texture of the batter (the lumpy texture is due to the seven different types of grains in the mix). Pour 1/7 of the batter into a frying pan on low heat with a little oil or butter. When you see bubbles form on the pancake, flip it over. Cook each side only once until golden brown (about 2 mins per side).Repeat until you’ve made 7 pancakes. You can make 3 servings by using half the package, one egg and 100ml of milk.


DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.

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