There's one thing more fun than making these pancakes with your friends or family, and that's eating them. Vary the fillings for added enjoyment.

Makes 12 Pancakes

Ingredients: 

200g white flour 
a pinch of sea salt 
90g Clearspring rice, millet or oat amazake (1/4 jar)
(1/2 tsp. vanilla)
5g Clearspring sunflower (or sesame oil for flavour)
200ml water, or to taste, depending on the pancake thickness wanted.
oil for cooking

Fillings:

Clearspring Malt Syrups
Clearspring Fruit Purées
Clearspring Fruit Spreads
Lemon Juice

Method:

1. Mix flour, salt and the vanilla in a bowl.
2. Stir in the oil and amazake, and add water progessively until it becomes nice and fluid but not too liquid.
3. Heat one tbsp oil in a pan, pour in the pancake mix so that it covers the bottom of the pan.
4. Cook on both sides until lightly brown
5. Serve hot with syrup or spread.

A recipe from George Rozing at Ryorido, Clearspring Amazake producer.

Alternative: Gluten-free pancakes

250g buckwheat flour
180g Clearspring rice or millet amazake (1/2 jar)
200ml water
200ml soy milk
5g Clearspring sunflower (or sesame oil for flavour)
oil for cooking

Same method, but allow to sit for one hour and a half before cooking.