Instructions

1. Stir to combine grated potato, egg, and Hokkaido YOTSUBA Milk in a bowl.
2. Add YOTSUBA Buttermilk Pancake Mix, and stir until no lumps remain.
3. Add salad oil into a preheated frying pan, then fry the thinly-sliced onion and bacon cut into 1 cm squares. When the onion turns translucent, pour in the mixture from Step 2.
   

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   If using an electric hot plate, preheat on low heat (150 ℃). Once the hot plate has reached a stable temperature, begin cooking.

4. Pour in the batter. As a guideline, 1 tablespoon (about 13 g) of batter will make a pancake about 6 cm in diameter.
5. Once large bubbles begin to form on the surface (after about 1½ to 2 minutes), top with shredded cheese, flip, and cook for about 1 minute more.