Japanese-style Pancakes (Hotcake Recipe)

We are making delicious plain pancakes with an ice cream topping. We also enjoy light fluffy pancakes which are popular in Japan now, but these pancakes are filling and can be served as a light meal.

Print Recipe
Japanese-style Pancakes (Hotcake Recipe)
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert, Lunch
Servings
pieces
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Let’s make the batter. Combine the cake flour and the baking powder and mix it with a balloon whisk. Then, sieve the flour into a bowl with a mesh strainer.
  2. Beat the whole egg in a bowl. Add the sugar and mix to dissolve. Pour in the milk. Add the vegetable oil and the vanilla extract. Thoroughly mix the ingredients.
  3. Make a shallow hole in the flour and pour in the egg mixture. With a balloon whisk, gradually mix in the flour from the center to the outside. This will help avoid pockets of dry flour.
  4. When the flour is completely moistened, it is ready.
  5. Let’s make the pancakes. Thinly coat a pan with vegetable oil using a paper towel. Turn on the burner and heat the pan. Then, with a sizzling sound, slightly cool the pan on a dampened kitchen towel. This will help to brown the pancakes evenly.
  6. Ladle the batter into the pan. And cover.
  7. When small bubbles begin to form on top and the bottom is golden brown, flip it over and cover again.
  8. A tip to make the both sides puff up is to do this when the top is still in a fluid condition. Now, it is ready.
  9. On a plate, place 2 pancakes on top of each other. Dust the pancakes with icing sugar. Place a dollop of whipped cream on top. And spoon the vanilla ice cream onto it.
  10. Sprinkle on the diced almonds. Add a small amount of whipped cream. Finally, garnish with the mint leaves. Enjoy the pancakes with the maple syrup.
Recipe Notes
  • Avoid thickly greasing the pan to keep the pancake from having a patchy pattern. If you are using a non-stick pan, additional oil may not be required for the second pancake.
  • When the batter is too thick, add milk a little at a time to adjust its consistency.
Share this Recipe



Soufflé Cheesecake Recipe (Japanese Cotton Cheesecake)

This fluffy and moist cheesecake using meringue is very popular in Japan. Cheese lovers should definitely try this recipe!

Print Recipe
Soufflé Cheesecake Recipe (Japanese Cotton Cheesecake)
Votes: 80
Rating: 4.31
You:
Rate this recipe!
Course Dessert
Cuisine Japanese
Prep Time 20 minutes
Cook Time 80 minutes
Servings
cake (15cm/5.9” diameter)
Ingredients
Course Dessert
Cuisine Japanese
Prep Time 20 minutes
Cook Time 80 minutes
Servings
cake (15cm/5.9” diameter)
Ingredients
Votes: 80
Rating: 4.31
You:
Rate this recipe!
Instructions
  1. Coat the side of the cake pan (15cm/5.9”) with a generous amount of butter. Using a pan with a removable bottom will help to remove the cheesecake. Place a piece of parchment paper cut to fit into the bottom of the pan. Then, cover the outside of the pan with a large piece of aluminum foil.
  2. Bring the cream cheese, sour cream and butter to room temperature and combine them in a bowl with a balloon whisk. Add one egg yolk and mix thoroughly. Then add the other egg yolk and mix.
  3. Sieve the cake flour into the bowl. Combine the mixture until there are no pockets of dry flour.
  4. Add the milk a little at a time and mix thoroughly. Be sure to bring the egg yolks and milk to room temperature also.
  5. Add the vanilla extract and mix. Finally, sieve the mixture into a bowl.
  6. Let’s make the meringue. Lightly beat the chilled egg whites with a hand mixer. Then, add the sugar in 3 steps and beat the egg white for a total of one and a half to two minutes. Avoid over-beating otherwise it’ll be difficult to combine the meringue and the egg yolk mixture, leading to more mixing and eventually breaking the foam.
  7. Just before the meringue is ready, switch to a balloon whisk and check its consistency. Beat until the meringue reaches a firm peak stage and has a glossy texture.
  8. Add one third of the meringue to the egg yolk mixture. Mix thoroughly. At this stage, you don’t need to worry about breaking the foam. Then, add another one third of the meringue. This time, gently mix and avoid breaking the foam.
  9. Finally, place all the egg yolk mixture into the bowl with the rest of the meringue. Like shown, lift the whisk from the bottom to gently combine the batter. Be sure not to break the foam. Mix until all of the white lumps of meringue have disappeared.
  10. Pour the batter into a pan and place it into a deep tray. The pan has a removable bottom so be sure to cover it with relatively thick aluminum foil to avoid wetting the cheesecake. If your aluminum foil is too thin, you should cover the cake pan with 2 or 3 layers, making absolutely sure to avoid any leakage.
  11. Slash the batter with a spatula to remove any air bubbles. Pour hot water into the tray about 2 cm deep.
  12. Place the cake pan into the preheated oven and bake at 160°C (320°F) for 10 minutes. Then, lower the temperature to 150°C (300°F) and bake for additional 40 to 50 minutes.
  13. Pierce the cake with a bamboo stick. If the stick is clean, it is ready. Remove and place the cake pan onto a cooling rack. Let it sit to cool and then chill the cake in the fridge for over 2 hours.
  14. Remove the soufflé cheesecake from the pan. Gently lift the bottom. Be careful not to damage the side of the cake. Run an icing spatula along the bottom. Remove the bottom of the pan and place the cheesecake onto a cutting board. Dampen the blade of a knife to help make a clean cut and cut a piece of cake.
  15. Place the souffle cheesecake onto a plate. Finally, coat the top with the apricot jam diluted with rum.
Recipe Notes
  • Be sure to bring the refrigerated items to room temperature before combining.
  • The refreshing aroma of lemon also goes great with the cheesecake. If you’re interested, add lemon zest to the batter after straining with a mesh strainer.
  • Alternatively, you can sprinkle icing sugar on top. It will be visually appealing and also delicious.
Share this Recipe