Japanese hotcakes are thicker and sweeter than their American counterpart. They are more like a dessert or snack rather than breakfast as in the US. Butter and honey (or syrup) on top makes this sweet dish rich and satisfying.
Japanese Hotcakes Recipe
- 2 large eggs
- 200 milliliters milk (7 ounces or .85 cup)
- 1 teaspoon vanilla extract
- 200 grams all-purpose flour (7 ounces or scant 1 2/3 cups)
- 8 grams baking powder (.28 ounces or 1 3/4 teaspoon)
- 40 grams granulated sugar (1.4 ounces or 3 tablespoons + 1 teaspoon)
- Beat the eggs, milk, and vanilla extract together until foamy, about 3 minutes at high speed using a hand or stand mixer.
- Whisk the dry ingredients together. Gently and quickly mix the dry ingredients mix into the egg mixture. Then let the batter rest for at least 15 minutes. (The batter will thicken slightly.)
- Set an electric griddle to 375 degrees Fahrenheit, or heat a heavy frying pan over medium heat. Lightly grease the griddle or frying pan. The griddle/pan is ready to use if a drop of water will skitter across the surface, evaporating immediately.
- Ladle 1/4 cupfuls of the batter onto the griddle. Cook on one side until bubbles begin to form and break, about 2 minutes. Then turn the pancakes and cook the other side until brown, about 1 1/ 2 to 2 minutes. Turn over only once. Serve immediately.
- Delicious drizzled with maple syrup, or topped with custard, fresh berries, and a dollop of whipped cream – coffee latte syrups, green tea flavors, strawberry custard jam..etc.
Some visual and written contents are copyrighted to their respective and considerate owners. We do not claim that these recipes or photos are proprietary to us. If this is yours and you would like it to be removed and not shared with others, please let us know by sending an email to contact @ lutongbahayrecipe.com, you may use our website contact form or by sending a message on our Facebook page. Read our disclaimer.