Hottokēki (Japanese Hot Cake)

For anyone visiting my site from the photo posted on pinterest of three stacked pancakes with blueberries: That photo is not of these pancakes. Here is the original link/recipe for that photo: http://goodatcooking.net/index.php/ru/archives/4435

Japanese Hot Cakes (ホットケーキ) are similar to American pancakes, but are a bit fluffier and have a little more sweetness. The eggs are beaten with a mixer, hand or stand, until foamy to help create this fluffy texture. Hot cakes are a popular breakfast treat in Japan and often prepared using a packaged hot cake mix. No need for a hot cake mix here. They are actually quite easy to make! They are also versatile, with a variety of toppings to choose from based on your tastes and what you may have in your refrigerator. I had an extra container of blackberries from my CSA box, so I topped my hot cakes with whipped cream and fresh blackberries. I added a few blackberries to a small pot and cooked over medium heat to create a sauce. Maple syrup and butter are also popular toppings. For a more decadent breakfast, I may include a dollop of vanilla custard next time.

I keep the temperature on my stove around medium low to make the hot cakes, but this can vary based on the stove and type of pan. You want each side golden, but you don’t want them to brown before the interior gets a chance to cook. Adjust between medium low and medium as needed.

Hottokēki (Japanese Hot Cake)
Adapted from La Fuji Mama
~8 large pancakes

2 large eggs
200 milliliters (3/4 cup plus 1 1/2 tablespoons) milk
1 teaspoon vanilla extract
200 grams (~1 2/3 cups) all purpose flour
8 grams (1 3/4 teaspoons) baking powder
40 grams (3 tablespoons plus 1 teaspoon) granulated sugar

In a medium bowl, use a mixer to beat together eggs, milk, and vanilla until foamy.

In another medium bowl, whisk together flour, baking powder, and sugar. Use a wooden spoon or spatula to lightly, but quickly fold into the liquid ingredients until just incorporated. Allow to rest until slightly thickened, about 15 minutes.

Place a large skillet over medium low heat and lightly grease with butter or oil. Once heated, pour 1/4 cup of the batter in prepared skillet. Once golden on bottom and bubbles begin to form on top, flip to other side. Continue to cook until golden. Repeat with remaining batter. Serve immediately topped with maple syrup, butter, whipped cream, or fresh berries.

2 uova off

200 ml (3/4 di tazza più 1 1/2 cucchiai da tavola) latte

Estratto di vaniglia 1 cucchiaino

200 grammi (~ 1 2/3 tazze) di farina

8 grammi (1 3/4 cucchiaini da tè) di lievito in polvere

40 grammi (3 cucchiai e 1 cucchiaino di zucchero semolato)

In una ciotola media, utilizzare un mixer per battere insieme uova, latte, e vaniglia fino a spumoso.

In una ciotola media recensioni another, sbatti insieme la farina, il lievito e zucchero. Utilizzare un cucchiaio di legno o una spatola a leggermente, scopo ripiegare rapidamente negli ingredienti liquidi fino a poco incorporato. Lasciare riposare fino a addensato leggermente, a circa 15 minuti.

Mettere una padella a fuoco basso medio larga e leggermente grasso con burro o olio. Una volta riscaldato, per 1/4 di tazza di pastella in una padella Preparato. Una volta d'oro sul fondo e bolle cominciano a formarsi sopra, capovolgere a lato. Continuare la cottura fino al dorato. Ripetere con pastella rimanente. Servire conditi con sciroppo d'acero tempo immediatamente, burro, panna montata, o frutti di bosco freschi.http://www.tarasmulticulturaltable.com/hottokeki-japanese-hot-cake/