Basic Steamed Bread in the Frying Pan with Pancake Mix

Basic Steamed Bread in the Frying Pan with Pancake Mix

This recipe is egg-free! The secret ingredient to this recipe, which I based off a traditional gantsuki recipe from Iwate Prefecture, is vinegar. This steamed bread is ready in just 10 minutes.

Ingredients: seven 1.5 cm deep muffin cups

☆Pancake mix
100 g
100 g
2 teaspoons
☆Vegetable oil
1 tablespoon
1 teaspoon


1. Combine the ☆ ingredients in a bowl with a whisk. Then mix in the vinegar and pour the batter into some muffin cups.
2. I'm using 7 silicon muffin cups that are 1.5 cm deep.
3. Fill a 24 cm diameter frying pan with 0.7-1 cm water and place the muffin cups inside. Then cover the pan with a lid and steam the bread over medium-high heat.
4. When the water starts boiling, turn the heat to low and steam the bread for a further 6-7 minutes. Test the bread to see if it's done by inserting a skewer or toothpick in the center. If no raw batter gets stuck to it, it's ready.
5. You can still make this steamed bread in about 10 minutes even when using larger cups.
6. ※ This steamed bread is nice and fluffy because sodium bicarbonate in the baking powder reacts with the acetic acid in the vinegar to make carbon dioxide gas.
7. It also produces carbonic acid which then splits into gas and water.
8. Variation: You can replace the sugar with brown sugar and add some walnuts to make some traditional gantsuki.

Story Behind this Recipe

I based this recipe on the way you cook the traditional Japanese snack, "Gantsuki". This steamed bread is delicious, fluffy, and moist the next day too ♪ Their mild flavour makes them a great snack for kids.