Japanese-style Pancakes Recipe (Hot Cake)

Cake Dough

100gr Low Protein Wheat Flour
1 tsp Baking Powder
1Egg
3 tbsp sugar
70ml of milk
2 tsp Vegetable Oil
1/2 tsp Vanilla Extract

Toppings

Powdered Sugar
Whipped Cream
Vanilla Ice cream
Roasted Almonds, diced
Mint leaves
Maple Syrup

Manufacturing steps (follow the photo after the cover photo)

1. Let's make dough. Combine low protein flour with baking powder and mix well with a cake whisk. Then, sift the flour into a bowl with a flour sieve.

1. Beat all the eggs in a bowl. Add sugar and stir until dissolved. Pour the milk. Add vegetable oil and vanilla extract. Stir the mixture until all the ingredients are well blended.

1. Make a hole in the center of the flour and pour in the egg mixture. Using a cake whisk, gently stir the mixture from the center to the outside. This is done to prevent the flour from clumping together.

1. When the flour is completely combined, the dough is ready to use.

1. Let's make pancakes. Spread a thin layer of vegetable oil into a skillet. Turn on the stove and preheat the skillet. Then, cool the skillet with a dampened kitchen cloth, it will sizzle. This will help the pancakes cook evenly.

1. Pour batter into skillet then cover.

1. When small bubbles start to appear on the top surface and the bottom surface is golden brown, turn the pancakes over and cover again.

1. Tip: To fluff up the sides of the pancake, turn the cake over while the top is still runny. Now, the pancakes are ready to serve.

1. On a serving plate, place two pancake slices on top of each other. Sprinkle the pancakes with powdered sugar. Place a little whipped cream on top and then spoon the ice cream on the pancakes.

1. Sprinkle the diced almonds. Add a little whipped cream. Finally, decorate with mint leaves. Enjoy the pancakes with maple syrup.

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