Slice the kabocha with skin on. Put into a heatproof container, cover with a plastic wrap and microwave for 4-5 minutes at 600W.
Mash with a folk, add soy milk to mix.
Put butter into a deep heatproof container without covering. Heat for 30 seconds or more in microwave. Preheat the oven at 340°F/170°C.
Beat the egg into a bowl. Add sugar to mix. Then add butter, kabocha paste and vanilla oil, mixing after each addition.
Sieve the pancake mix and mix quickly. Stop mixing when it's no floury texture.
Use a spatula and mix the batter roughly until smooth.
Pour the batter into each muffin cup with a spoon, fill to about 70%. Bake for 20-30 minutes.
It's done if the muffins have browned like the photo and nothing comes out with a skewer when poked through. Let it cool in cooling rack.
When cooled, keep the muffins in a plastic bag. It'll become moist and soft.
A cross section. It's fluffy!
Friends will love this kabocha cake as gift. You can use rum instead of vanilla oil for adults.
Serve with vanilla ice cream for dessert.
"Very Easy Sweet Potato Cake with Pancake Mix" Recipe ID: 2381100. Nearly same amount of ingredients.
About the batter rising... Using soy milk seems to expand more than milk, as it contain more proteins.
Story Behind this Recipe
The kabocha and butter covers the trace of pancake mix flavor. I arranged the recipe easily using simple ingredients, easy amount to remember, and softened butter.
I use a large egg this time. If baking in a poundcake mold, then the baking time will be 40-50 minutes. Adjust the cooking time depending on your oven. After adding the flour, do not take time, or the flour will be lumps.