Breakfast series - Japanese Hot Cakes
- 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
- Whisk egg with sugar and salt till pale and thick.
- In a separate bowl or measuring jug, combine the milk, sour cream and butter.
- Add the milk mixture to the egg and sugar mixture and whisk to combine.
- Add the flour and baking powder to the wet ingredients in three parts. Fold in gently with the whisk. The mixture will be thick.
- Set mixture aside for about 10 minutes.
- Meanwhile, set aside a damp cloth and heat a griddle pan or cast iron pan over medium heat.
- Add a little oil (not too much) and spread evenly over the surface of the pan.
- Before cooking the hot cakes, place the pan on the damp cloth to cool the pan down slightly.
- Scoop ¼ cup of hot cake batter and pour it onto the pan from a height of about 25 cm.
- 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.
- Serve hot, with butter and maple syrup.
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/breakfast-series-japanese-hot-cakes/
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