PURPOSE: A manufacturing method of pancakes using brown seaweed and laminaria japonica is provided to offer hysiologically effective contents to a human body. CONSTITUTION: Egg 20 or 30 weight%, sugar 20 or 25 weight%, sorbitol 1 or 3 weight% and starch syrup or seaweed oligosaccharide 1 or 3 weight% are mixed, cooked in a double boiler till 70°；C, bubbles are created. Wheat flour 10 or 25 weight%, almond powder 3 or 5 weight%, dried milk powder 1 or 3 weight% are mixed, and a compound powder is created. Milk 5 or 10 weight% are refined rice wine 1.5 or 5 weight% are cooked in a double boiler until 55 or 70°；C. The milk cooked in the double boiler is mixed with the bubbles and the compound powder. The mixture is poured into a mold, in which a plurality of grooves is formed, and is dried at a temperature of 100 or 150°；C for 5 to 50 minutes. An extract extracted from brown seaweed and Laminaria japonica 1 or 30 weight% is mixed with bubble materials and cooked in a double boiler, and bubbles are created. The wheat flour, the sugar, and eggs and milk are organic farm product.미역 및 다시마를 이용한 전병 제조 방법이 개시된다.본 발명은 계란을 포함하는 거품재료를 믹싱하여 거품을 생성하고, 밀가루를 포함하는 분말재료를 혼합하고, 중탕한 우유에 거품과 분말재료를 혼합하여 성형틀에 붓고 건조하며, 미역 및 다시마로부터 추출한 추출액 또는 추출잔류물을 거품재료와 함께 혼합하거나, 미역 및 다시마를 분쇄한 가루를 분말재료와 함께 혼합함으로써 인체에 유효한 생리성분이 다량 함유된 미역 및 다시마를 이용한 전병 제조 방법을 제공할 수 있다.
