Japanese Pancakes (Hot Cakes - ホットケーキ)

Ingredients

• 1 2/3 cup cake flour
• 1 1/2 teaspoon baking powder
• 2 large eggs
• 1/4 cup granulated sugar
• 3/4 cup milk or almond milk
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon vegetable oil
• Oil or cooking spray for coating the pan
• Fresh berries
• Fresh herbs like mint or basil
• Whipped cream
• Custard
• Pure maple syrup

Instructions

1. 1

   In a large bowl, mix flour and baking powder.

2. 2

   In a separate bowl, beat the eggs using a whisk and slowly add the sugar. Whisk in milk, vanilla extract, and oil.

3. 3

   Make a small well in the center of the flour mix and slowly pour the egg mixture while whisking. Mix well until the batter is smooth.

4. 4

   Turn the heat to medium-low and coat a medium size pan with cooking spray (that comes with a lid).

5. 5

   Ladle a quarter of the batter in the pan and cover with a lid. Cook for about 2 minutes, or until you see bubbles form at the top of the pancake.

6. 6

   Flip the pancake while the top is still wet – don’t wait until it’s fully cooked otherwise it won’t be as fluffy! – and cook for an additional 2 minutes or until the bottom is golden brown.

7. 7

   Transfer to a plate and repeat the same steps until you have used all the batter.

8. 8

   Serve with toppings of your choice.