To provide a method capable of preserving the dough of vegetable pancake called Monjayaki for a long time without spoiling the taste inherent in a specialty store and also while sustaining its freshness, and exactly reproducing the taste inherent in such a specialty store even at the place far from the store.

This method comprises such processes that wheat flour is mixed with water with the same amount as that of the flour, egg(s) and ground yam are mixed therewith followed by stirring to make base dough, the base dough is mixed with 85-90°C hot water to get thick, and the dough of a vegetable pancake called Monjayaki thus produced is frozen in a vacuum pack. When the base dough is mixed with 85-90°C hot water to get thick, the dough is seasoned according to the kind of the ingredients of the Monjayaki.