One of my new favorite things is to watch those super popular, quickly shot recipe videos. Some of them look wonderful, while others look a bit suspect. Either way I’ve become obsessed with trying them and so I think I’m going to spend the next few posts over this summer testing them out and reporting back to you. My first one is the Japanese Hotcakes recipe from Pop Sugar. Now, for the contradiction. While this isn’t a quick shot “tasty” like video, it is in short video form and it’s the first I’ve see about these delectable hotcakes. I’ve tried making them before, but they basically cooked like regular pancakes and not like the tall fluffy ones I’ve see on Pinterest (oh Pinterest vs reality!).
I’ve never been able to follow along with a video recipe so that was my first challenge. I don’t think I’ve ever used the pause button so much on my iPad before! After the first few minutes I got the hang of it and was able to follow along. I loved how quickly this recipe came together. The entire recipe is prepared in the blender. I think the trickiest part about this recipe, is flipping the molds. I was lucky enough to have two sets of circle cutters, so that cut my cooking time in half. However, the griddle pan I used wasn’t completely even, so most of the pancakes were slightly tilted. Also, if I didn’t wait for the top of the batter to become totally dry and bubbly, some of it spilled a little while flipping causing the pancake to look more like the leaning tower of Pisa.
I can happily say that the results were fantastic. They were light, high, fluffy and sweet. Since they were pancakes, I naturally ate them with syrup, but because these pancakes are on the sweet side, I think next time I would serve them with a nice fruit compote. Or turn it into a dessert with ice cream and hot fudge!
Note: This is the first recipe I’ve made so far without any alterations. The recipe below is from Pop Sugar.
- 2 large eggs
- ¾ cup buttermilk
- ¼ cup sugar
- ½ teaspoon vanilla
- ¼ teaspoon salt
- 1 ½ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoons vegetable oil
In a blender, add eggs, buttermilk, sugar, vanilla, and salt. Blend on the lowest speed for just a few seconds until combined. Add flour, baking powder, and baking soda. Continue blending for 15 to 20 seconds or until the batter is completely combined.
Heat a sauté pan over medium-low heat and using a pastry brush, brush the inside of a ring mold with oil. Add remaining oil to pan and place the ring mold in the center of the pan. Let heat up for a few minutes and then pour the pancake batter into the mold until it is half full. Be careful to not add too much because the batter will expand and spill over the side.
Cook the pancake for four minutes or until bubbles start to form on the top of the pancake. Use a spatula to carefully flip the pancake and mold over and continue cooking for an additional three minutes, or until the bottom of the pancake is golden brown and the inside is no longer runny. Serve stacked with butter and syrup.