Ingredients (1 pound cake mold)
| Hojicha Powder | 3 tsp(6 g) |
| Pancake Mix | 100 |
| Sugar | 50 g |
| Milk | 30 ｍL |
| Eggs | 2 |
| Melted Butter | 50 g |
How to make
| 1 Preheat the oven to 180°C (356°F). |
| 2 In a bowl, mix all ingredients except the pancake mix and hojicha powder until well combined. |
| 3 Add the pancake mix and hojicha powder, then mix gently until smooth. |
| 4 Pour the batter into a mold and tap lightly to remove air bubbles. |
| 5 Bake at 180°C for 30–35 minutes, or until cooked through. |
A moist and buttery hojicha pound cake with a rich roasted aroma—simple, comforting, and perfect for any occasion.