17:01, 26 Aug 2023, author: Ermakova M.

Japanese hotto keeki pancakes

Name: Japanese hotto keeki pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: Wheat flour - 160 g; Baking powder - 1 tbsp. (without slide); Milk - 100 ml; Sugar - 1 tbsp.; Salt - 1 pinch; Thick yogurt - 3 tbsp.; Chicken egg - 1 pc.; Vegetable oil - 0.5-1 tsp (for frying); Honey/syrup - for serving (optional); Butter - for serving (optional)

Soft, puffy, porous pancakes "Hotto Keeki" (in the English pronunciation "Not Sake") is a traditional Japanese delicacy that every connoisseur of delicious homemade pastries should try.

Photo source: 123rf.com/profile_supparsorn

Literally translated from Japanese, the name of the dish can be translated as “hot cake”, but in terms of composition and appearance, the dessert is more like an impressive pancake or pancake, cooked and fried without oil.

Like many varieties of pancakes and fritters, Japanese pancakes are made from a simple dough based on eggs, flour and milk, however, both in the process of making the dough itself and in the process of frying the pancakes, there are a number of nuances that make Hotto Keeki much more lush. In this recipe, I propose to learn all the secrets and subtleties of making Japanese pancakes. Let's start?!

Japanese hotto keeki pancakes

Кухня: Japanese, завтрак, калории: 199, время приготовления: 00:30

Ингредиенты

Wheat flour - 160 g

Baking powder - 1 tbsp. (without slide)

Milk - 100 ml

Sugar - 1 tbsp.

Salt - 1 pinch

Thick yogurt - 3 tbsp.

Chicken egg - 1 pc.

Vegetable oil - 0.5-1 tsp (for frying)

Honey/syrup - for serving (optional)

Butter - for serving (optional)

Рецепт

1. For cooking, you will need the ingredients listed.

2. Sift the wheat flour and mix it with the baking powder.

3. In a separate container, mix sugar, salt, milk, egg and yogurt.

4. Add all the flour mixed with baking powder to the liquid ingredients at once.

5. Using a whisk, slowly fold the flour into the liquid mixture in a circular motion, trying to limit yourself to 10-15 (maximum 20!) stirrings of the dough. In the process, the mixture will stick to the whisk - just tap the whisk on the edge of the container in order to release it from the thickened part of the dough, and then continue stirring. As soon as there are no dry particles of flour left, it is ready. The dough will turn out thick and lumpy, but it is from this dough that the most magnificent Japanese pancakes are obtained.

6. Now you need to prepare the pan in a special way for frying pancakes. Heat a nonstick skillet over high heat. Brush the bottom of the pan with a thin layer of vegetable oil, and then wipe thoroughly with a paper towel or paper towel. The oil will be completely absorbed into the napkin, leaving only the thinnest layer in the pan, which will not allow the pancakes to burn. Put the pan prepared in this way on a wet kitchen towel for 2-3 seconds, and then reduce the heat to just below medium and return the pan to the fire.

7. Now the pan is well heated, but its bottom is not hot enough to burn the pancakes. You can start frying.

8. Scoop up about half of the dough and pour into the pan from a height of about 30 centimeters. Fry the resulting pancake for 3 minutes on one side. During this time, the pancake will brown and slightly harden around the edges, which will help to turn it over, retaining its shape, but the dough will still remain liquid in the central part of the pancake - as it should be. It is believed that hotto keeki can be turned over as soon as the first bubbles begin to appear and burst on the surface of the dough.

9. To fry the pancake on the other side, pry off the pancake with a spatula, lift it off the surface of the pan again to a height of about 30 centimeters, and then carefully toss into the pan, turning the unfried side down. The pancake should fall with a light slap. After such manipulations, once in the pan, the pancake will begin to grow rapidly, increasing in height. After admiring this process for a few seconds, cover the pan with a lid and fry the pancake for another 3 minutes on the other side. Then repeat the procedure with the remaining dough. The amount of dough is calculated to make 2 large, fluffy Japanese pancakes, which, as a rule, make up a serving for 1 person.

10. Hotto Keeki Japanese pancakes are ready. Garnish hot pancakes with a dollop of butter, drizzle with honey, maple syrup or sweet sauce of your choice, and serve.