2011年4月25日月曜日

DIY hot cake mix

When I make pancakes I usually use 1 cup of wholemeal flour, one of ground rolled oats and one of rolled oats. They turn out fluffy but chewy and a bit crunchy from the lumps in the wholemeal flour. I don't use any sugar either so they are good for savoury purposes, too.

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-


Doughnuts!

I just hope it has a long shelf life because after two days of hotcakes I need a wholemeal pancake!

5 件のコメント:

Gina さんのコメント...

I admit, we use the fast already made Morinaga pancake mix. But I bet yours is by far better. I'll honestly give that a try one of these Golden Week mornings. : )

PS, your healthy homemade ones with the wholemeal flour and oats sound so good to me too though.

Clare Maree さんのコメント...

1kg of flour must make a heck of a lot of pancakes (sorry, hotcakes). Would it still work if you halve the recipe?
Also, when you say "cake flour", is that the stuff that has some cornflour added to make cakes fluffier? Is it readily available in Japan, and if so, what's it called? I don't think we have it here in Oz.

thefukases さんのコメント...

Gina- the wholemeal ones are sooo good and you feel full without feeling heavy!

Clare Maree- hmmm, in Japan they sell cake flour (weak flour) and bread flour (strong flour) and just to confue you more neither of them is Self-raising (man I miss that magic stuff!) I guess any flour that is plain and NOT for bread would do? And yes, 1 kilo of flour will make a LOT of mix. But I'm lazy so I made lots and just put it all in a big container for truly instant hot cakes on the run. :)

Lulu さんのコメント...

Wow.

I never new about this hot cake mix craze until recently when my friend made an upside down pineapple cake in her rice cooker with hot cake mix and it was AWESOME!

So of course I had to make it- it was my first time making something sweet in the rice cooker and first time using hot cake mix.

Have yet to use it to make pancakes/hot cakes!

Georgina さんのコメント...

I use this all the time for hotcakes and cakes. I am soo lazy!

Lulu, I wanna know how to make this pineapple upside cake in a rice cooker!