Breakfast series – Japanese Hot Cakes

Japanese pancakes

What’s the difference between japanese Hot Cakes and our usual pancakes? Well, japanese hot cakes are thicker and sweeter. They are very popular, and many use the Morinaga hot cake mix. Delicious though they are, they can be a little hard on the pocket, especially if you have many mouths to feed. Some time back, I came across a recipe on a japanese sweets website. As the instructions were all in japanese (and google translate was not very accurate), I had to fiddle around with it before getting it right. I also changed the ingredients slightly. The method for preparing the hot cakes is also slightly different from preparing pancakes. If you follow the instructions though, you should be able to get thick delicious hot cakes! It’s definitely cheaper than using the Morinaga hot cake mix too!

Breakfast series – Japanese Hot Cakes
 
Ingredients
  • 1 egg
  • 40g caster sugar
  • A pinch of salt
  • 110g milk
  • 40g sour cream
  • 20g unsalted butter, softened
  • 140g cake flour, sifted
  • 1½ tsp baking powder
  • 1 tsp vanilla extract

Instructions
  1. Whisk egg with sugar and salt till pale and thick.
  2. In a separate bowl or measuring jug, combine the milk, sour cream and butter.
  3. Add the milk mixture to the egg and sugar mixture and whisk to combine.
  4. Add the flour and baking powder to the wet ingredients in three parts. Fold in gently with the whisk. The mixture will be thick.
  5. Set mixture aside for about 10 minutes.
  6. Meanwhile, set aside a damp cloth and heat a griddle pan or cast iron pan over medium heat.
  7. Add a little oil (not too much) and spread evenly over the surface of the pan.
  8. Before cooking the hot cakes, place the pan on the damp cloth to cool the pan down slightly.
  9. Scoop ¼ cup of hot cake batter and pour it onto the pan from a height of about 25 cm.
  10. When bubbles form, flip the hot cake over and cover the pan for 1 – 2 minutes. Remove hot cake and repeat with the remaining batter.
  11. Serve hot, with butter and maple syrup.

Steamed Clams with Sake and Soy

steamed clams with sake and soy

Doesn’t this photo of these succulent clams make you hungry? If you cannot resist ordering vongole everytime you see it on the menu, you must check out the very simple recipe on The Best Blog Recipes. That’s right! I’m a guest contributor to the blog from February to July. While you are there, check out […]

Continue reading...

Kong Ba Pau (Braised pork belly bun)

Kong Ba Pau (Braised Pork Belly Buns)

Pork Belly. One of my husband’s greatest loves. He loves them served up on the Korean BBQ, in thin strips in steamboat and definitely, he loves them served up this way, in a bun. There are few people I know, who would willingly turn away Kong Ba Pau. There may be the initial hesitation over […]

Continue reading...

Pan-roasted corn and peppers dip

roasted corn and peppers dip

Time flies and we are already into the second week of the new year! It has been a hectic and tiring December and the terrible me could not find any time to settle down to blog after the new blog layout was done. Hopefully now that things at home and at work are more settled, […]

Continue reading...

Really Good Banana Muffins

banana muffins

How many recipes does one need for banana muffins? Just one really. A really good one. I’ve tried more than a couple of banana muffin recipes in the past years and this banana muffin recipe is definitely a keeper. There are a few tricks for good banana muffins. Firstly, make sure you use over-ripe bananas. […]

Continue reading...

Mee Hoon Kueh (Homemade Pulled Noodles)

mee hoon kueh

When does one crave for a bowl of piping hot mee hoon kueh? On cold days, I’d say, or when one is sick. The latter is what has been happening lately. The whole family has been down and out. I’ve had it really bad – I’m down with my second bout of flu in two […]

Continue reading...

Cookie Top Brownies

Cookie Top Brownies

In my humble opinion, there are few desserts that are as charming in their simplicity as brownies. Moist chocolate goodness, in a bar, or a slab, or in a cup, whatever your preference. I used to think that the best brownies were the ones that were oozing chocolate goodness, with bits of nuts in them, […]

Continue reading...