Admittedly, the photo of these Japanese Hot Cakes shows some that are overcooked. I should have turned the heat down… Next time I follow this hot cakes recipe, ill take another photo. 🙂
Japanese Hot Cakes are a delicious breakfast food similar to American pancakes. The delicious taste of airy pancakes recently led to a bunch of pancake shop opening up around Japan. The big difference in taste is they are very fluffy and seem lighter as you eat them. So just imaging a puffy pancake instead of a heavy one and that is what a Japanese Hot Cake is.
Because they rise so much, I recommend getting egg muffin tins. I used an almond milk carton to cut out strips and lined them with parchment paper. I got by with that, but it wasn’t the best.
Top these hot cakes with berries and whipped cream for a real breakfast of champs.
- 2 eggs
- 1 ½ tbsp whole milk
- ¼ tsp vanilla extract
- ¼ cup cake flour
- ½ tsp baking powder
- 2 tbsp sugar
- 1 tbsp vegetable oil
1. Separate the egg whites and egg yolks.
2. In a medium bowl, combine mild and vanilla to the egg yolks and whisk until frothy.
3. Sift cake flour and baking powder and add to egg yolk mixture. Whisk until combined without over-mixing.
4. In a separate bowl, use an electric mixer to beat the egg whites. Gradually add in sugar. Continue to beat the egg white mixture until it creates stiff peaks when you pull out the mixer.
5. Add 1/3 of the egg yolk mixture to the egg white mixture and combine..
6. Add egg white mixture into the egg yolk mixture and incorporate by folding until combined.
7. Place a non-stick pan on the stove and heat at medium-low heat. Place the egg muffin rings on the pan.
8. Spoon about 1/4 cup of pancake mixture into the rings. Allow them to cook for about 5 minutes until turning over and finishing the cooking for another 5 minutes.
9. Top hot cakes with berries, syrup, whipped cream and any other toppings you usually enjoy with pancakes.