Japanese-style Pancakes (Hotcakes)

Step 1

Let’s make the batter. Combine the cake flour and the baking powder and mix it with a balloon whisk. Then, sieve the flour into a bowl with a mesh strainer.

Step 2

Beat the whole egg in a bowl. Add the sugar and mix to dissolve. Pour in the milk. Add the vegetable oil and the vanilla extract. Thoroughly mix the ingredients.

Step 3

Make a shallow hole in the flour and pour in the egg mixture. With a balloon whisk, gradually mix in the flour from the center to the outside. This will help avoid pockets of dry flour.

Step 4

When the flour is completely moistened, it is ready.

Step 5

Let’s make the pancakes. Thinly coat a pan with vegetable oil using a paper towel. Turn on the burner and heat the pan. Then, with a sizzling sound, slightly cool the pan on a dampened kitchen towel. This will help to brown the pancakes evenly.

Step 6

Ladle the batter into the pan. And cover.

Step 7

When small bubbles begin to form on top and the bottom is golden brown, flip it over and cover again.

Step 8

A tip to make the both sides puff up is to do this when the top is still in a fluid condition. Now, it is ready.

Step 9

On a plate, place 2 pancakes on top of each other. Dust the pancakes with icing sugar. Place a dollop of whipped cream on top. And spoon the vanilla ice cream onto it.

Step 10

Sprinkle on the diced almonds. Add a small amount of whipped cream. Finally, garnish with the mint leaves. Enjoy the pancakes with the maple syrup.