Made from Japanese domestic rice, it does not contain any of the seven major allergens. Suitable for people with allergies to nuts, milk and gluten.

Walnut rice (Saitama, Hokkaido and Ishikawa), soybean flour (Hokkaido), salt, baking powder (without aluminum).

<Prepare your own materials> Egg (1), milk (250ml) <If you don’t use milk, you can choose oil or water> Preparation suggestions: Panji powder (200g) Serving size - Makes 4-6 pieces (diameter 10-12cm) 1. Add pandan powder, eggs and milk and mix until it becomes a paste. 2. Heat a frying pan over high heat and coat with a little oil. 3. Pour the batter into a frying pan and fry over low heat for 3 minutes. 4. When small bubbles begin to appear, flip the dough and bake for about 2 minutes until both sides turn brown! 5. Finally add your favorite toppings and butter and it’s done.