These Hot Cakes are light and fluffy and a mile high. After trying these, you may never make traditional pancakes again.
Some days you just want to try something out of your normal comfort zone, something a little bit left of right. My first step off the mainstream (this week) was these hot cakes. Now don’t misunderstand me.. PANCAKES RULE!! I love them, I love making them, I certainly love consuming them… there is absolutely nothing I don’t love and adore about traditional pancakes. Slathered in butter, drizzled with maple syrup, no fruit please… heaven on an 8 inch plate. There, that disclaimer said, I was curious about the difference between a pancake and a hot cake. Yes, things like this keep me up at night, tossing and turning (who am I kidding, I have too many dogs invading my side of the bed to toss and turn an inch), pondering the who, what, where, when and how of the hot cake. The variety I set for trying was the Japanese take on the hot cake and who knew there specific types of hot cake? Certainly not me.
These hot cakes are thick and light and a bit sweeter than a traditional pancake. The texture is not very different and except for the height on these suckers, you may not even realize it wasn’t our traditional American fare. Man, these things can stack! They are beautiful and tasty and I highly recommend giving these a try.
Start by combining the eggs, milk and vanilla in a large bowl.
Beat ingredients until foamy, about 3 minutes. This is the trick.. do not miss this step! Then in a separate medium sized bowl combine the flour, baking powder, salt and sugar.
Slowly mix the dry ingredients into the liquid ingredients and take care not to over mix, just barely incorporate the two.
Allow the batter to rest for 15 minutes. Heat up your skillet or griddle to approximately 350 degrees or medium heat and grease liberally with your favorite cooking oil. Pour 1/3 cup of batter onto the skillet, making as many hot cakes as you would like and cook as you would a regular pancake. When the top bubbles, flip your hot cake and continue cooking on the other side until both sides are golden brown. Serve immediately.
These cakes are delicious and light, super quick to make and it’s fun to watch them grow tall. Top these with whatever toppings you like best and you may never go back to making traditional pancakes again.