These Japanese-style pancakes rise higher than traditional pancakes and are so adorable and fun to eat.Instead of making regular pancakes this weekend, how about trying out these Japanese-style pancakes, also called hotcakes.
I was recently inspired to try making them and after a few test runs, I’m happy to share these.I love how fluffy, tall and round these are. You do need to cook them in ring molds to get the shape and height. I used my English muffin rings. You can also cook them like regular pancakes, but they just won’t rise quite as high.
You cook them like typical American pancakes. I have an electric griddle which I like to use for pancakes. The batter will bubble as it cooks and you want to wait until the edges look solid before quickly flipping the molds over, to cook on the other side.It’s okay if a little of the batter spills out when you flip them over, but you want to try to quickly push the ring molds all the way down so that the batter doesn’t continue to spread out. I always had a little spillage for each of mine.
Even though these look like souffle cakes, they are most definitely more like American pancakes rather than delicate dessert cakes. They have a tight crumb and slightly chewy texture. They are sweeter than American pancakes and so you don’t need quite as much syrup.
Ring Molds (these particular ones are taller than most English muffin rings, making them a perfect height for these hotcakes)
- 2 large eggs
- 7 ounces whole milk
- 1 tsp vanilla extract
- 1 2/3 cups all purpose flour
- 1 3/4 tsp baking powder
- 1/4 cup granulatred white sugar
* With regards to the ring molds, I recommend ones that are 3 3/4 inches wide and 1 1/4 inch tall. You can use ones of different diameter but I don't recommend getting ones that are too tall because it will take a lot longer for the pancakes to completely cook through and the tops will be overcooked. I had one that was 3 3/4 inches wide and 1 3/4 inches tall and the pancake overcooked because of the height
1. In a large bowl, add eggs, milk and vanilla. Beat with a whisk for about 1 minute by hand, until light and fluffy. Add in remaining ingredients. Whisk until batter is smooth.
2. Let batter sit for about 15 minutes. Batter should thicken considerably during this time.
3. Preheat your griddle. If you are using an electric griddle, I recommend heating to 300F. You want a slightly lower heat setting than what you normally would use for American pancakes because these will take much longer to cook and you don't want to burn the tops.
4. Generously grease the inside of your molds with vegetable oil. I sprayed mine with a cooking oil spray. Lightly grease the surface of your griddle. Place molds onto your griddle. You want to fill your molds halfway with batter, as they will rise about twice as high when finished. For rings molds measuring 3 3/4 inches in diameter and 1 1/4 inch in height, add 1/2 cup of batter.
5. Let batter cook until bubbles form and break on the surface and the edges look cooked. Carefully place a large spatula underneath the pancake, until all of the pancake is on yours spatula. You may want to put on an oven mitt with your other hand. Lightly support the other end of the ring mold with your free hand that isn't holding the spatula and then quickly flip it over, pushing the ring mold back down. It's okay if you have a little spilled batter, but you need to work quickly to push the ring mold back down to prevent the uncooked batter from completely spreading out of the mold.
6. Cook for a few more minutes until pancake is done. Pancake should easily pop out of the mold when you lift the mold. Repeat with remaining batter. Serve pancakes with toppings and syrups of your choice.
Slightly adapted from La Fuji Mama
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