Japanese Pancakes (Hot Cakes - ホットケーキ)
The best light and fluffy Japanese pancakes! So easy to make from scratch!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 2/3 cup cake flour
- 1 1/2 teaspoon baking powder
- 2 large eggs
- 1/4 cup granulated sugar
- 3/4 cup milk or almond milk
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon vegetable oil
- Oil or cooking spray for coating the pan
- Fresh berries
- Fresh herbs like mint or basil
- Whipped cream
- Custard
- Pure maple syrup
Instructions
- 1
In a large bowl, mix flour and baking powder.
- 2
In a separate bowl, beat the eggs using a whisk and slowly add the sugar. Whisk in milk, vanilla extract, and oil.
- 3
Make a small well in the center of the flour mix and slowly pour the egg mixture while whisking. Mix well until the batter is smooth.
- 4
Turn the heat to medium-low and coat a medium size pan with cooking spray (that comes with a lid).
- 5
Ladle a quarter of the batter in the pan and cover with a lid. Cook for about 2 minutes, or until you see bubbles form at the top of the pancake.
- 6
Flip the pancake while the top is still wet – don’t wait until it’s fully cooked otherwise it won’t be as fluffy! – and cook for an additional 2 minutes or until the bottom is golden brown.
- 7
Transfer to a plate and repeat the same steps until you have used all the batter.
- 8
Serve with toppings of your choice.