Fluffier Than Pancakes: The Japanese Hotto Kēki Trick for Cloud-Like Breakfast

Even though most of us are perfectly happy with a standard stack of classic diner-style pancakes on a Sunday morning, these famous Japanese hotcakes are a completely different level of sweet comfort. Despite what you might think, these don’t even require any professional culinary tricks — just give them a try.

Here’s what you need: 160 g of flour, 1 level tablespoon of baking powder, 100 ml of milk, 1 tablespoon of sugar, a pinch of salt, 3 tablespoons of thick yogurt, 1 egg, vegetable oil for frying, honey or syrup for serving, butter for serving.

In a bowl, mix the egg, milk, yogurt, and sugar until smooth. In a separate bowl, combine the flour, baking powder, and a pinch of salt.

Gradually add the dry ingredients to the wet ingredients and gently stir with a whisk. The batter will be quite thick — that’s exactly how it should be.

Lightly grease a skillet with oil and heat it well over low heat. Spoon the batter in small portions, forming tall, round pancakes.

Cook covered for about 3–4 minutes on each side. The pancakes should rise well and turn golden brown.

Serve them hot with a piece of butter, honey, or your favorite syrup.