Pancakes and pancake premixes

Abstract

To provide pancake which prevents cracking when it is bent.SOLUTION: There is provided pancake made by baking dough comprising wheat flour, the dough comprising hydroxypropyl starch (such as hydroxypropyl phosphoric acid crosslinked starch of tapioca starch), and there is also provided a method of producing food obtained by sandwiching filling with pancake, the method comprising bending the pancake, and sandwiching the filling with upper and lower inner surfaces of the bent pancake.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to pancakes and pancake premixes. [Background technology]

[0002] In a confectionery consisting of folded pancakes sandwiched with a filling such as custard cream or ice cream, cracking at the folded portion is undesirable in appearance. Cracking is particularly likely to occur when a cold filling such as ice cream is sandwiched between the folded pancakes. Furthermore, pancakes are often frozen and then thawed for storage, distribution, and sale, and are also prone to cracking if left for a long time after thawing. As a method for preventing pancakes from cracking, Patent Document 1 discloses a method for adjusting the mixing conditions of the batter to give the pancake an inner membrane that is thick and has a non-uniform, coarse-meshed air bubble structure. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 3688826 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a pancake that does not crack when folded. [Means for solving the problem]

[0005] In the course of intensive research to solve the above problems, the inventors discovered that by adjusting the composition of the flour used in the pancake ingredients, the pancakes would be less likely to crack when folded. Based on this knowledge, the inventors conducted further research and completed the present invention. Specifically, the present invention provides the following [1] to

[14] .

[0006] [1] A pancake made by baking a dough containing wheat flour, The pancake batter comprises hydroxypropylated starch. [2] The pancake according to [1], wherein the hydroxypropylated starch is hydroxypropylated phosphate cross-linked starch. [3] The pancake according to [1] or [2], wherein the hydroxypropylated starch is a modified starch of tapioca starch. [4] The pancake according to any one of [1] to [3], wherein the batter contains 1 to 200 parts by mass of the hydroxypropylated starch per 100 parts by mass of the wheat flour. [5] The pancake according to any one of [1] to [3], wherein the batter contains 120 to 200 parts by mass of the hydroxypropylated starch per 100 parts by mass of the wheat flour. [6] The pancake according to any one of [1] to [5], which is a frozen pancake. [7] Folding the pancake according to any one of [1] to [5]; and Sandwiching the filling on the top and bottom of the inside surface of the folded pancake. A method for producing a food product comprising the pancakes sandwiching the filling.

[0007] [8] Thaw the pancakes described in [6]. Folding the thawed pancake; and Sandwiching the filling on the top and bottom of the inside surface of the folded pancake. A method for producing a food product comprising the pancakes sandwiching the filling. [9] A pancake premix containing wheat flour and hydroxypropylated starch.

[10] The pancake premix according to [9], wherein the hydroxypropylated starch is hydroxypropylated phosphate cross-linked starch.

[11] The pancake premix according to [9] or

[10] , wherein the hydroxypropylated starch is a modified starch of tapioca starch.

[12] The pancake premix according to any one of [9] to

[11] , wherein the hydroxypropylated starch is contained in an amount of 1 to 200 parts by mass per 100 parts by mass of the wheat flour.

[13] The pancake premix according to any one of [9] to

[11] , wherein the hydroxypropylated starch is contained in an amount of 120 to 200 parts by mass per 100 parts by mass of the wheat flour.

[14] A pancake premix according to any one of [9] to

[13] , which contains baking powder and sugar. Effect of the Invention

[0008] According to the present invention, a pancake that is less likely to crack when folded is provided. The present invention also provides a pancake premix capable of producing the above pancake. [Brief description of the drawings]

[0009] [Figure 1] FIG. 13 is a diagram showing photographs of folded pancakes for Examples 3 to 5. [Diagram 2] FIG. 13 is a diagram for explaining the evaluation criteria for cracks. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will be described in detail below. The following description of the constituent elements may be based on representative embodiments or specific examples, but the present invention is not limited to such embodiments. In this specification, a numerical range expressed using "~" means a range including the numerical values ​​before and after "~" as the lower and upper limits.

[0011] <Pancakes> In this specification, pancake means a food product made by baking (firing) a batter obtained by mixing flour and moisture (eggs, milk, water, etc.) in a flat pan or hot plate. Pancakes include those generally called pancakes or hotcakes. Pancakes are produced by baking a batter. The batter may be formed into a flat shape, such as a disk, and then both sides are baked to make a pancake. "Cracks" on the surface of a pancake mean cracks that occur on at least one of the two baked surfaces of the pancake. "Cracks" tend to occur especially on the outer surface that is folded. Furthermore, "cracks" on the surface of a pancake tend to occur after frozen pancakes are thawed.

[0012] [Hydroxypropylated starch] The dough that is the raw material for the pancakes of the present invention contains hydroxypropylated starch. Hydroxypropylated starch is a processed starch having hydroxypropyl groups, and is obtained by etherifying starch seeds, which are unprocessed starch, with propylene oxide. Because it has hydroxypropyl groups, hydroxypropylated starch is highly hydrophilic. In addition, hydroxypropylated starch has excellent resistance to retrogradation. It is believed that the pancakes of the present invention are elastic due to the inclusion of hydroxypropylated starch in the dough, and as a result, cracks on the surface are less likely to occur. The elasticity of the pancakes of the present invention is not easily lost even when thawed after freezing, and cracks are less likely to occur on the surface of the thawed pancakes.

[0013] The starch type that is the raw material of the hydroxypropylated starch is not particularly limited, and may be any starch derived from a plant. Examples of starch types include tapioca starch, potato starch, and starch derived from corn. Examples of starch derived from corn include corn starch and waxy corn starch. Among them, the starch type is preferably tapioca starch. That is, the hydroxypropylated starch is preferably hydroxypropylated tapioca starch.

[0014] The hydroxypropylated starch may be either α-starch or β-starch, but is preferably α-starch. The use of α-starch imparts appropriate viscosity to the batter and improves shape retention during baking. This allows for bulky pancakes and also provides elasticity to the pancakes.

[0015] The degree of hydroxypropylation in hydroxypropylated starch (hereinafter referred to as "HP degree") can be measured by a method using ninhydrin test solution specified by JECFA (Joint FAO / WHO Expert Committee on Food Additives). In the present invention, it is preferable to use hydroxypropylated starch with an HP degree of 1.5 to 5.0, and it is more preferable to use hydroxypropylated starch with an HP degree of 2.0 to 4.0.

[0016] The method of using the ninhydrin test solution specified by JECFA above can be performed as follows when the HP degree is 7.0 or less. Accurately weigh out about 50 to 100 mg of the sample, add 25 mL of 0.5 mol / L sulfuric acid, heat in a boiling water bath to dissolve, cool, and add water to make exactly 100 mL. If necessary, dilute so that the hydroxypropyl group does not exceed 4 mg / 100 mL. Separately, perform the same procedure on unmodified (non-hydroxypropylated) starch to use as a control solution for absorbance measurement. Accurately weigh out 1 mL of each of these solutions, place them in 25 mL graduated test tubes, and drop 8 mL of sulfuric acid into each while cooling with cold water. After stirring well, heat in a boiling water bath for exactly 3 minutes and immediately cool in ice water. After cooling, carefully add 0.6 mL of ninhydrin test solution (for modified starch) to each tube along the wall, immediately shake and leave in a 25°C water bath for 100 minutes. Add sulfuric acid to each solution to make it 25mL, stopper it, and gently turn it upside down several times without shaking to make the sample solution. Immediately transfer the sample solution to a cell for measuring absorbance, and after exactly 5 minutes, measure the absorbance at 590nm against the control solution. Separately, accurately measure out about 25mg of propylene glycol, add water to make it exactly 100mL, and use these as standard stock solutions. Accurately measure 2, 4, 6, 8, and 10mL of the standard stock solutions, and add water to each to make it exactly 50mL, and use these as standard solutions. Take exactly 1mL of each standard solution, place it in a 25mL graduated test tube, drop 8mL of sulfuric acid into cold water, add ninhydrin test solution (for modified starch) to each solution in the same way as when preparing the sample solution above, and measure the absorbance at 590nm in the same manner as for the sample solution, and create a calibration curve. The propylene glycol concentration (μg / mL) in the sample solution is calculated from the calibration curve. The hydroxypropyl group content is calculated from the obtained value using the following formula, and then converted into a dry matter value. The obtained value (%) is expressed without units as the degree of HP conversion.

[0017] [ka]

[0018] The hydroxypropylated starch is preferably a hydroxypropylated phosphate cross-linked starch. The phosphate cross-linked starch is a phosphate cross-linked starch, and is obtained, for example, by esterifying starch with sodium trimetaphosphate or phosphorus oxychloride. The phosphate cross-linked starch is cross-linked with hydroxyl groups within or between starch molecules, so that gelatinization is suppressed and the starch has excellent shear resistance and acid resistance. The pancakes produced tend to have a fluffier texture when the phosphate cross-linking degree of the hydroxypropylated starch is higher, while the pancakes produced tend to have a chewier texture when the phosphate cross-linking degree of the hydroxypropylated starch is lower. For this reason, it is also preferable to adjust the phosphate cross-linking degree of the hydroxypropylated starch according to the texture required for the pancakes and the filling to be sandwiched between the pancakes.

[0019] The CL degree of phosphate cross-linked starch (including hydroxypropylated phosphate cross-linked starch) can be measured by the following method. In the case of pregelatinized starch, starch is added little by little to cold water at 20°C or less while stirring by hand so that no undissolved (lumps or lumps remain) are formed, to prepare a starch solution of 4% concentration. Then, the container is immersed in water at 30°C while stirring by hand to prepare a starch solution of 4% concentration at 30°C, and the viscosity at 4% concentration and 30°C is measured. In the case of β-starch, the processed starch slurry prepared to a concentration of 4% is stirred at 90°C for 20 minutes, and then cooled to 30°C, and the viscosity at the time of cooling can be grasped by measuring the viscosity at 30°C and 60 rpm for 1 minute using a B-type viscometer (viscosity at 30°C, using rotors 1 to 4. The rotor No. recommended according to the viscosity is used). A CL degree that gives a viscosity at 30°C of 80 mPa·s to 25,000 mPa·s is preferable. A low CL degree (viscosity) makes it easier to obtain a fluffy texture, while a high CL degree (viscosity) makes it easier to obtain a chewy, elastic texture.

[0020] As the hydroxypropylated starch or hydroxypropylated phosphate cross-linked starch, commercially available products can be used, such as Ikaruga 100, Hikoboshi 300, Tenjin 300, Furin 300, Terasu 100, Maihama 100, Tanabata 300, Finetex S-1, and Finetex S-2 manufactured by Oji Cornstarch Co., Ltd.

[0021] The swelling degree of the hydroxypropylated starch is preferably 50 to 100, and more preferably 70 to 90. The swelling degree of the hydroxypropylated starch is a value measured by the following method. First, the hydroxypropylated starch is dispersed in water to a dry mass of 1.0 g / 100 ml, heated at 90°C for 30 minutes, and cooled to 30°C to obtain a gelatinized liquid. Next, the gelatinized liquid is centrifuged (3000 rpm, 10 minutes) to separate it into a gel layer and a supernatant layer, and the mass of the gel layer is measured and this is taken as W. A Next, the gel layer whose mass has been measured is dried (105°C, constant weight), and the mass is measured and this is taken as W B And W A / W B is the swelling degree.

[0022] The dough may contain one or more types of hydroxypropylated starch, for example hydroxypropylated tapioca starch including alpha starch as well as non-alpha starch.

[0023] In the dough, the hydroxypropylated starch is preferably 1 to 200 parts by mass, more preferably 120 to 200 parts by mass, and even more preferably 130 to 175 parts by mass, per 100 parts by mass of wheat flour. When the amount of hydroxypropylated starch is greater than that of wheat flour, preferably when the amount of hydroxypropylated starch is 120 parts by mass or more relative to the mass of wheat flour, cracks on the surface of the pancakes tend to be more effectively prevented. When the amount of hydroxypropylated starch is greater than that of wheat flour, the viscosity of the dough decreases and the dough becomes thinner, so the amount of milk or water in the dough may be reduced.

[0024] The dough is made from non-hydroxypropylated starch, such as modified starch other than hydroxypropylated starch. (eg, acetylated adipate crosslinked starch, etc.), but preferably does not contain non-hydroxypropylated starch.

[0025] [flour] The batter used as the raw material for the pancakes of the present invention contains wheat flour, preferably in an amount of 10 to 40% by mass, more preferably 12 to 32% by mass, and even more preferably 13 to 30% by mass, based on the total mass of the batter. The wheat flour is preferably weak flour having a low gluten content, or may be 80% by mass or more, preferably 90% by mass or more, of weak flour, with the remainder being strong flour or medium flour.

[0026] Moreover, the wheat flour is preferably refined wheat flour made by grinding only the endosperm from whole wheat grains, with the pericarp and germ removed. Alternatively, the wheat flour may contain 70% by mass or more, preferably 80% by mass or more, of refined wheat flour, with the remainder being other wheat flour. An example of other wheat flour is whole wheat flour (wheat bran, germ, and endosperm all milled into flour).

[0027] [Other ingredients] The batter may contain other ingredients that are usually included in pancake batter, in addition to wheat flour and hydroxypropylated starch. For example, the other ingredients are baking powder and sugar (preferably white sugar). In addition to these, whole eggs and liquids such as milk, water, soy milk, juice, etc. may be added to form the batter. The liquids such as milk, water, soy milk, juice, etc. are preferably contained in an amount of 20 to 40% by mass, more preferably 24 to 37% by mass, based on the total mass of the batter. In addition, the batter may contain salt, oils and fats (such as vegetable oils), liquid sugars such as starch syrup, emulsifiers, flavoring powders, seasonings, acidulants, sweeteners, preservatives, antioxidants, pH adjusters, colorants, preservatives, fragrances, functional materials, etc.

[0028] The appropriate amounts of each of the above-mentioned components in the pancake batter are well known to those skilled in the art and can be adjusted as appropriate depending on the required sweetness and flavor, the properties of the hydroxypropylated starch used, etc.

[0029] [Pancake premix] The batter may be prepared using a pancake premix, in which the dry ingredients are premixed. The pancake premix contains wheat flour and hydroxypropyl starch, and preferably further contains baking powder and sugar. It may further contain whole egg powder (dried whole egg). The pancake premix may further contain one or more components selected from the group consisting of salt, oils and fats, liquid sugar, emulsifiers, flavoring powders, seasonings, acidulants, sweeteners, preservatives, antioxidants, pH adjusters, colorants, preservatives, flavorings, and functional ingredients.

[0030] Examples of flavoring powders include fruit flavor powder, cocoa powder, and matcha powder. Examples of seasonings include spices, herbs, and coconut milk. Examples of acidulants include citric acid, acetic acid, lactic acid, and gluconic acid. Examples of sweeteners include sugars, sugar alcohols, stevia, and aspartame. Examples of flavorings include vanilla essence, butter flavoring, and cheese flavoring. Examples of functional ingredients include ceramide, flaxseed, polyphenols, xylitol, and indigestible dextrin.

[0031] The content of ingredients other than wheat flour and hydroxypropylated starch in the pancake premix is ​​preferably 45% by mass or less, more preferably 40% by mass or less, based on the total mass of the pancake premix. When the pancake premix does not contain whole egg powder, the content is preferably 40% by mass or less, more preferably 40% by mass or less.

[0032] The pancake premix can be made by mixing wheat flour, hydroxypropylated starch, and other ingredients as a dry powder, preferably after pre-sieving the ingredients before mixing.

[0033] When preparing batter using a pancake premix, moisture such as milk or water may be added to the pancake premix and mixed. In cases where the pancake premix does not contain whole egg powder, eggs may be added in addition to the moisture and mixed.

[0034] [How to make pancakes] Pancakes can be made by baking batter in a flat pan (pan, frying pan, etc.) or on a hot plate, etc. After the dough is prepared by mixing the above-mentioned components, it may be left to stand and then baked. By leaving it to stand, the components can blend together. The time for leaving it to stand (resting time) is, for example, 5 to 10 minutes.

[0035] The batter may be formed into a flat shape, for example a disk, and then cooked on both sides to form a pancake. Pancakes are preferably produced to have a thickness of 5 mm to 3 cm, and more preferably 7 mm to 2 cm. The thickness of the pancakes can be adjusted by adjusting the baking temperature and the like, as well as the viscosity of the batter. The higher the viscosity of the batter, the thicker the pancakes can be. The viscosity of the batter can be adjusted by adjusting the ratio of the moisture content to the solid content of the batter. The size (surface area) of the pancakes is not particularly limited as long as it is a size according to the purpose, but it is usually sufficient if it is the same size as a circle with a diameter of about 8 cm to 20 cm. The size of the pancakes can be adjusted by the amount of batter used when baking.

[0036] The temperature of the pan or hot plate when baking the pancakes is preferably 120°C or higher, more preferably 140°C or higher, and even more preferably 150°C or higher. The baking temperature is preferably 230°C or lower, more preferably 220°C or lower, and even more preferably 200°C or lower. The heating time may be 1 to 3 minutes on one side plus 1 to 3 minutes on the opposite side, and is preferably about 2 to 6 minutes for both sides combined. For example, it is preferable to heat both sides at 180°C for about 3 minutes combined.

[0037] The produced pancakes may be used immediately, but can be stored for a long time by freezing them, and can be distributed as frozen pancakes. When used as frozen pancakes, the pancakes after baking may be flash frozen. Since the pancakes of the present invention contain hydroxypropylated starch as a raw material, they have excellent resistance to freezing, and even if they are frozen and then thawed, their texture and elasticity are not impaired.

[0038] <Production method of food using pancakes> The uses of the pancakes produced as described above are not particularly limited, but they can be used to produce foods with a sandwiched filling. That is, foods such as confectionery can be produced by folding the pancake and sandwiching the filling between the top and bottom of the inner surface of the folded pancake. Sandwiching the filling between the top and bottom of the inner surface of the pancake means, for example, sandwiching the filling so that it is wrapped by the inner surface of the pancake. The pancake of the present invention is less likely to crack on its surface when folded, and is therefore suitable for use in producing such foods. When using frozen pancakes, it is sufficient to thaw the pancakes before folding them as described above.

[0039] The filling is not particularly limited, but examples include ice cream, custard cream, whipped cream, various kinds of bean paste, etc. The filling may be fruits such as bananas, vegetables such as tomatoes, sausages, ham, eggs, etc. When a filling that has low adhesion to the surface of the pancake is sandwiched, it is preferable to sandwich it together with a highly adhesive filling such as various creams, butter, mayonnaise, etc. EXAMPLES

[0040] The features of the present invention will be described in more detail below with reference to examples and comparative examples. The materials, amounts used, ratios, processing contents, processing procedures, etc. shown in the following examples can be appropriately changed without departing from the spirit of the present invention. Therefore, the scope of the present invention should not be interpreted as being limited by the specific examples shown below.

[0041] <Starch preparation> Hydroxypropylated phosphate cross-linked starch was produced by a known method using potato starch, tapioca starch, and pregelatinized tapioca starch as raw materials. The viscosity, which is an index of the degree of HP and CL conversion, of the obtained hydroxypropylated phosphate cross-linked starch was measured by the following method.

[0042] [HP degree of starch (hydroxypropylated phosphate cross-linked starch)] The measurement was performed using the following method using ninhydrin test solution prescribed by JECFA. Approximately 50 to 100 mg of sample was precisely weighed, 25 mL of 0.5 mol / L sulfuric acid was added, and the sample was dissolved by heating in a boiling water bath. After cooling, the sample was made up to exactly 100 mL with water. If the hydroxypropyl group was 4 mg / 100 mL or more, it was diluted. Separately, the raw material starch was treated in the same manner as above to prepare a control solution for absorbance measurement. 1 mL of each of these solutions was precisely weighed, placed in a 25 mL graduated test tube, and 8 mL of sulfuric acid was dropped into each of them while cooling with cold water. After stirring well, the tubes were heated in a boiling water bath for exactly 3 minutes, and immediately cooled in ice water. After cooling, 0.6 mL of ninhydrin test solution (for processed starch) was carefully added to each of the tubes along the wall, and the tubes were immediately shaken and left in a water bath at 25°C for 100 minutes. Sulfuric acid was added to each of the samples to make 25 mL, and the tubes were stoppered and gently turned upside down several times without shaking to prepare a sample solution. The sample solution was immediately transferred to a cell for measuring absorbance, and exactly 5 minutes later, the absorbance at 590 nm against the control solution was measured. Separately, about 25 mg of propylene glycol was precisely measured, and water was added to make exactly 100 mL, to prepare the standard stock solution. Standard stock solutions 2, 4, 6, 8, and 10 mL were precisely measured, and water was added to each to make exactly 50 mL, to prepare the standard solutions. Exactly 1 mL of each standard solution was taken, placed in a 25 mL graduated test tube, and 8 mL of sulfuric acid was dropped into cold water. Ninhydrin test solution (for modified starch) was added to each solution in the same manner as in the preparation of the sample solution above, and the absorbance at 590 nm was measured in the same manner as the sample solution, and a calibration curve was prepared. The propylene glycol concentration (μg / mL) in the sample solution was calculated from the calibration curve, and the hydroxypropyl group content was calculated from the obtained value using the following formula, and the calculated value (%) was expressed without units by converting it to dry matter. The respective values ​​are shown in Table 1.

[0043] [CL degree of starch (hydroxypropylated phosphate cross-linked starch)] For the gelatinized starch, starch was added little by little to cold water below 20°C while stirring by hand so as not to leave any undissolved (lumps or lumps), to prepare a starch solution with a concentration of 4%. The container was then immersed in water at 30°C while stirring by hand to prepare a starch solution with a concentration of 4% and a temperature of 30°C, and the viscosity at 4% concentration and 30°C was measured and used as the CL degree. For starch that was not gelatinized starch (β-starch), a slurry of the β-starch prepared to a concentration of 4% was stirred at 90°C for 20 minutes, then cooled to 30°C, and the viscosity at the time of cooling was measured with a B-type viscometer (viscosity when rotated at 60 rpm for 1 minute at 30°C using rotors 1 to 4. The rotor No. recommended according to the viscosity was used.), and used as the CL degree. The respective values ​​are shown in Table 1.

[0044] <Pancake manufacturing> The pancakes of Examples 1 to 5 and the Comparative Example were produced and frozen according to the following procedure. In the following, the weak flour used was Nissin Flour manufactured by Nisshin Flour Milling Co., Ltd., the baking powder used was baking powder manufactured by Aikoku Co., Ltd., the white sugar used was Spoon Brand White Sugar manufactured by Mitsui Sugar Co., Ltd., the milk used was Hokkaido Milk manufactured by Snow Brand Megmilk Co., Ltd., and the vegetable oil used was Nissin Canola Oil manufactured by Nisshin Oillio Group, Ltd.

[0045] (1) Combine the flour, starch, baking powder, and white sugar in the amounts listed in Table 1 and sift. (2) Combine the whole eggs, milk, and vegetable oil in a bowl in the amounts listed in Table 1 and mix well. (3) Add (1) to (2), mix, let sit for 5 minutes, then mix well again. (4) Pour 40g of batter into a frying pan and bake at 180℃ for about 1 minute 30 seconds on one side (3 minutes on both sides). (5) After the pancakes have cooled, quickly freeze them at -30°C and store them for one month.

[0046] <Pancake Review> The thawed pancakes were evaluated for texture and susceptibility to cracking. To evaluate cracking, the pancakes were wrapped around a wooden stick with a diameter of 13.7 mm, approximately half way around, and the degree of cracking (crazing) was evaluated immediately after thawing and 4 hours after thawing according to the following procedure and criteria. The results are shown in Table 1. Also, photographs of folded pancakes for Examples 3 to 5 are shown in Figure 1.

[0047] [Crack evaluation] Crack resistance: No cracks larger than 5 mm are observed in the bent parts. (Example: Figure 2(b)) Easy to crack: 10 or more cracks of 5 mm or more are found in the bent part, or a straight crack appears on the product. (Example: Figure 2 (a))

[0048] [Table 1]

Claims

1. A frozen pancake that can be thawed and folded to sandwich a filling, the frozen pancake batter comprises wheat flour and hydroxypropylated phosphate cross-linked starch; The pancake dough contains 120 to 200 parts by mass of the hydroxypropylated phosphate cross-linked starch per 100 parts by mass of the wheat flour.

2. 2. The frozen pancake according to claim 1, wherein the hydroxypropylated phosphate cross-linked starch is a modified tapioca starch.

3. 3. The frozen pancake of claim 1 or 2, wherein the batter contains whole eggs.

4. A frozen pancake according to any one of claims 1 to 3, wherein the batter contains baking powder.

5. A frozen pancake according to any one of claims 1 to 4, wherein the batter contains sugar.

6. A frozen pancake according to any one of claims 1 to 5, having a thickness of 7mm to 2cm.

Images