Hot Cakes Japanese Style
I am becoming a fan of pancakes…..there I said it! I never really have cared for them the way I do French Toast. But, in recent months, I have embraced the pancake or hot cake.
I saw a picture on Pinterest with the most beautiful pancakes I had ever seen, so of course I had to look at the site and the recipe. Tara’s Multicultural Table……Tara features recipes from all around the world and had the recipe for the Hot Cakes. Visit her site for more multicultural recipes.
Tim is alway up for pancakes a.k.a. hot cakes, so when I suggested them, it was a thumbs up. They do take a few more minutes to make, as they require a resting time, but during the rest you can make the easy peasy Japanesey syrup to smother the beautiful pancakes in.
Thank goodness for Smuckers preserves, jelly and jams. They have been a staple in my house since childhood………how would we have lived, without peanut butter and grape jelly sandwiches. As an adult, I found other uses……fillings, glazes, but pancake syrup?……….brilliant! Super easy too………just add preserves, with juice, and flavoring…….heat………let cool…….syrup!!!
For mine, I had oranges left over from Christmas I wanted to use, and a jar of Apricot Preserves for a recipe I have yet to make…….of course it could have been preordained…… I bought the preserves, did not use them for the recipe, so I had them for the syrup…….hmmmmm! Anyway, I added almond extract…….well…… just because I didn’t want to use vanilla. I already made a vanilla syrup for my Raspberry Greek Yogurt Pancakes.
So, I had my syrup ready……time for the hot cakes. I heated a griddle over medium low heat , dropped on the batter, let them cook until they were starting to form bubbles……flip, and I had the prettiest pancakes ever. They were beautiful!!!
Now time for the defining moment ………..the first bite ……….I love it when I make something, and we both take a bite, and for just a second……..nothing…….then that moan of yum you give when something is soooo tasty……and it was.
These pancakes on top of being the lightest, fluffiest pancakes I have ever had, were also are a bit sweeter than most. Topped with the Orange Apricot Almond Syrup…….yum! Maybe we need to revisit these on Sunday…….
- 2 large eggs
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1⅔ cups all purpose flour
- 1¾ teaspoons baking powder
- 3 tablespoons granulated sugar
- In a medium bowl, use a mixer to beat together eggs, milk, and vanilla until foamy.
- In another medium bowl, whisk together flour, baking powder, and sugar. Mix dry ingredients into the liquid ingredients until incorporated. Allow to rest about 15 minutes.
- Place a large skillet or griddle over medium low heat, sprayed with non-stick cooking spray. Place1/4 cup of the batter at a time onto prepared skillet. Once golden on bottom and bubbles begin to form on top, flip cakes to other side. Continue to cook until golden. Repeat with remaining batter. Serve immediately with Orange Apricot Almond Syrup or syrup of your choice.