Hottokeki (Japanese Hot Cakes)

Name: Hottokeki (Japanese Hot Cake)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 large eggs; 3/4 cup (180 milliliters) milk; 1 teaspoon vanilla extract; 3 tablespoons (43 grams) unsalted butter (melted and slightly cooled); 1 1/2 cups (175 grams) cake flour; 3-4 tablespoons (38-50 grams) granulated sugar; 1 tablespoon (12 grams) baking powder; 1/4 teaspoon salt; Vegetable oil (for greasing); Maple syrup; Butter; Whipped cream; Fresh berries

26 March, 2014 by Tara 46 Comments

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A recipe for Hottokeki (ホットケーキ, Japanese Hot Cakes)! These light pancakes are perfect for pairing with butter and syrup.

A stack of four Hottokeki (Japanese Hot Cakes) on a white plate next to a cup of coffee.

I first came across the idea for these Hottokeki (Japanese Hot Cakes) over on La Fuji Mama and they are such a fun addition to breakfast or brunch.

As a note, this Hottokeki recipe is for hot cakes or slightly thick pancakes. If you are looking for the more massive and jiggly Japanese souffle pancakes, check out my recipe for Matcha Souffle Pancakes.

The use of cake flour, gentle folding, and cooking over low heat in a covered skillet creates a pancake with a light texture perfect for pairing with a variety of toppings such as maple syrup, butter, whipped cream, berries, bananas, custard, or even ice cream as a more decadent treat.

Cooking the Hottokeki

Pouring maple syrup over a stack of two Hottokeki (Japanese Hot Cakes).

To cook the hottokeki, I heated a small steel skillet over medium heat. I placed it briefly on a damp towel to cool to the right temperature and returned to the burner over low heat.

Do not place the skillet on a cold, wet towel if it is cast iron or enamel to prevent cracking.

After the batter is added, cover the skillet to lightly steam the cake and keep moisture in. It will take about 3-4 minutes for the batter to set and turn lightly golden brown. The top should still be wet with bubbles starting to form.

Flip, cover, and cook for a minute or 2 longer until golden. Repeat with the remaining pancakes.

Cooking with Dog has a video on Youtube of the cooking technique.

To keep the hot cakes warm while you are preparing the remaining batter, arrange in a single layer on a baking sheet and place in a 200˚F (90˚C) oven for up to 30 minutes.

A Few Tips

Take great care in how you measure the flour. Too much will make the batter too thick and dry. If you use cups, make sure it is not packed. Measuring the amount out in grams is best for more consistent results.

If the batter is too thick to transfer to the pan, fold in a little more milk. If the batter is too thin, add a little more flour.

Fold together the wet and dry ingredients just until no streaks remain. There may still be a few lumps in the batter. Do not overmix.

I use a 1/4 cup (60 milliliter) scoop or ice cream scoop to transfer the batter to the pan. Drop it from about 10 inches (25.5 centimeters) above the pan to create a more even circle.

Do not flatten the Hottokeki with a spatula after flipping. This will keep them from becoming light and fluffy.

Looking for more pancake recipes?

Try my:

A stack of Hottokeki (Japanese Hot Cakes) with one cut in half to show the fluffy texture.

Hottokeki (Japanese Hot Cake) Recipe

Adapted from La Fuji Mama

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