Everyone likes them and I usually make lots and freeze the leftovers to dole out as after school snacks. All is well and fine with the pancakes.
But, they are not even in the same hemisphere as the traditional Japanese 'hot cake'. This is made from a mix and has a cloyingly sweet and fluffy taste and texture but it is the pancake over here. And instant hot cake mix has a bit of a cult following. There are many, many websites with literally hundreds of recipes you can make with hot cake mix as the main ingredient.
But being a bit stubborn when it comes to using pre-mixes I decided to do some research and see if I couldn't make my own hot cake mix.
And I did!
It's a pretty shocking recipe that makes you realise that traditional pancakes are a real minus in the nutrition stakes but they have the authentic hot cake taste and for a treat now and again I'm sure we'll live!
Hot cake mix
1 kilo cake flour
250 grams sugar (aghhhh!!!)
40 grams corn starch
45 grams baking powder
5 grams salt
In a really big bowl mix very thoroughly and you're set!
To turn it into pancakes (sorry, hotcakes) add 150ml milk and an egg and mix well. Walah! (That's voila mum)
Change it up with only 120 ml of milk and add 50 grams melted butter (because it wasn't healthy enough already...) and you get-
I just hope it has a long shelf life because after two days of hotcakes I need a wholemeal pancake!