Hotcake Mix (Japanese Pancakes)
This is flour mix for making Japanese pancakes, aka Hotcakes. This is one of the most popular brands of Japanese hotcake mix and contains 4 individual packet...
This is flour mix for making Japanese pancakes, aka Hotcakes. This is one of the most popular brands of Japanese hotcake mix and contains 4 individual packets of flour (each packet makes about 2-3 good sized pancakes). Even though everyone in the US refers to these as pancakes, they're actually more like cakes, and in Japan, you eat them as a dessert or an afternoon snack, not as a meal. (Which isn't to say you shouldn't, obvs!) All you need to make these is 1 egg and 100mL milk ( ~ 1/4c + 3 TBSP) per packet of flour mix.
Japanese hotcakes are generally fluffier, sweeter, and more cake-like than American pancakes. If you follow the recipe on the back (or see below), you will end up with fluffy, cake-like Japanese hotcakes. If you want to make those cloud-like Japanese soufflé pancakes, scroll down further to see the recipe. (It's the same ingredients but you separate the egg yolks from the whites, beat the egg whites and fold them in.)
To achieve a uniform brown color, use a nonstick pan and don't butter or oil the pan.
Cook the pancakes with a lid and add a few drops of water to lightly steam them, thus keeping them nice and moist.
To make without egg, just use 140 mL milk or water instead ( ~ 1/2 cup + 1.5TBSP).
This flour mix is very forgiving so you don't have to measure everything perfectly and it'll still turn out great. You can make this with just milk or just water or with egg and water and it'll still be great. Using egg and milk will result in the fluffiest hotcakes though.
Normal. Whisk egg and sugar together. Add milk. Add flour mix. Don't over mix at this point; it's ok to leave it a little lumpy. Let the batter rest for 10 minutes. Cook on medium for about 3 mins or until bubbly. Flip and cook until golden brown.
Fluffy Clouds: Separate egg whites from egg yolks. Mix egg yolks and milk. Add flour and mix, taking care not to overmix it. In a separate bowl, beat egg whites to firm peaks. Fold egg whites gently into the batter. If you've never done this before, you should look up 'how to fold in eggs' on youtube cuz this is where you will make or break the height of your pancakes. Heat pan on med-high. When it's hot, lower the temperature to medium. Scoop out a spoonful of batter and then top with a second spoonful to make it nice and tall. (These should have a smaller diameter than American pancakes; you should be able to fit two to a pan). Add a few drops of water and cover with a lid. Steam for 5 minutes. Flip the hotcakes, add a few more drops of water, cover and steam again (for 2 - 3 minutes). Top with butter & syrup, or custard with whipped cream & fruit and enjoy!
Contains 4 x 150g packets of flour mix. Each packet will make 2 - 3 pancakes.
Vegan. Contains wheat, soy.
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