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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 large pancakes
Course: Breakfast
Cuisine: Japanese

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

    Cup of Yum
  1. In a large bowl, beat together the eggs, milk, vanilla extract, and butter.
  2. In a medium bowl, sift together the flour, sugar, baking powder, and salt.
  3. 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.
  4. Place a large steel skillet over medium heat. Set aside a damp towel.
  5. 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.
  6. 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.
  7. 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.
  8. Repeat with remaining batter. Serve immediately topped with maple syrup, butter, whipped cream, or fresh berries.