Hottokeki (Japanese Hot Cake)
A recipe for Hottokeki (ホットケーキ, Japanese Hot Cakes)! These light pancakes are perfect for pairing with butter and syrup.
Servings 8 large pancakes
Ingredients
- 2 large eggs
- 3/4 cup (180 milliliters) milk
- 1 teaspoon vanilla extract
- 3 tablespoons (43 grams) unsalted butter melted and slightly cooled
- 1 1/2 cups (175 grams) cake flour
- 3-4 tablespoons (38-50 grams) granulated sugar
- 1 tablespoon (12 grams) baking powder
- 1/4 teaspoon salt
- Vegetable oil for greasing
For Serving:
- Maple syrup
- Butter
- Whipped cream
- Fresh berries
Instructions
- In a large bowl, beat together the eggs, milk, vanilla extract, and butter.
- In a medium bowl, sift together the flour, sugar, baking powder, and salt.
- Use a wooden spoon or spatula to gently fold into the liquid ingredients until just incorporated, about 20-30 folds. Allow to rest while you heat the pan.
- Place a large steel skillet over medium heat. Set aside a damp towel.
- Once heated, place briefly on the wet towel (do not do this if using cast iron or enamel) and place back on burner over low heat.
- Lightly grease the pan with a very thin layer of oil, transfer 1/4 cup (60 milliliters) of the batter in prepared skillet, and cover.
- Once golden on bottom and bubbles begin to form on top, about 3-4 minutes, flip to other side. Continue to cook until golden, another 1-2 minutes.
- Repeat with remaining batter. Serve immediately topped with maple syrup, butter, whipped cream, or fresh berries.