Best Japanese Hotcake With Figs Berries Recipes

Japanese Hotcake with Figs & Berries Recipe - (3.7/5) image

Provided by cookism

Number Of Ingredients 13

Dry ingredients:
Fruits of your choice (I use figs, blueberries, strawberries & blackberries)
Maple syrup, as needed
Canola spray
1 cup plain flour
1 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Wet ingredients:
1 1/4 cup buttermilk
1 egg
2 tbsp unsalted butter, melted

Steps:

1. Mix all dry ingredients in a large mixing bowl. Combine wet ingredients in another bowl and stir well. 2. Form a well in the center of the dry mixture. Pour wet mixture into the well. Using a balloon whisk, stir till just combined. Do not over-stir! 3. Based on the size of your ring mold (we used a 6.5 cm diameter & 3 cm height ring mold), measure and cut out a few strips of baking sheet. Spray the inner side of the mold with oil and line with the strips. Lightly oil the frying pan with canola spray and place the prepared ring mold on the pan. Scoop batter into the mold, leaving a rough 1 cm gap from the top. The batter will rise slightly during cooking. 4. Allow it to cook for a few minutes each side until cooked through, then carefully remove the ring mold. Peel baking sheet off the pancake. 5. Eat pancakes with assorted fruits and maple syrup.

Japanese Hot Cake Recipe - (3.9/5) image

Provided by hicksofmarvin

Number Of Ingredients 6

2 large eggs
3/4 cup milk, plus 1-1/2 tablespoons
1 teaspoon vanilla extract
1-2/3 cups all-purpose flour
1-3/4 teaspoons baking powder
3 tablespoons granulated sugar, plus 1 teaspoon

Steps:

In a medium bowl, use a mixer to beat together eggs, milk, and vanilla until foamy. This should take about 3 minutes. You are looking for a consistency that is light, foamy, frothy, and full of bubbles. In another medium bowl, whisk together flour, baking powder, and sugar. Use a wooden spoon or spatula to lightly, but quickly fold into the liquid ingredients until just incorporated. Allow resting until slightly thickened, about 15 minutes. Place a large skillet over medium-low heat and lightly grease with butter or oil. Once heated, pour 1/4 cup of the batter in prepared skillet. Once golden on bottom and bubbles begin to form on top, flip to the other side. Continue to cook until golden. Repeat with remaining batter. Serve immediately topped with maple syrup, butter, whipped cream or fresh berries.

Homemade Japanese Fruit Cake image

Provided by Dianne Battista

Categories Cakes

Time 30m

Number Of Ingredients 29

1 1/2 c sugar
2 c self rising flour
1 c milk
3 eggs
1/2 c shortening
1 1/2 Tbsp vanilla
BATTER FOR PLAIN LAYERS
1 c pecans- ground
1 c seedless raisins- ground
1 c english walnuts ground
1 c seedless blackberry jam
1/2 c pineapple
1/2 c maraschino cherries-chopped
1/2 c fig preserves- chopped
1/2 c pear preserves- chopped
1/2 c dates, chopped
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
INGREDIENTS FOR FRUIT LAYERS
3/4 c selfrising flour
2 c water
3 c sugar
5 egg yolks-beaten
zest and juice of 3 lemons (meyer)
zest and juice of 2 oranges
coconut for icing and outside of cake
ICING FOR CAKE

Steps:

1. Plain and fruit layers: Use 1/2 batter for 1 plain layer-take the other 1/2 and mix with fruit batter. Pour into greased and floured cake pans-Bake at 350 degrees until done-approximately 25-30 minutes for plain layers. 30-40 minutes for the fruit layers-test with toothpicks.
2. Icing for cake: Cook over medium heat until thick. You can add coconut to the batter before spreading onto the layers. After cake has been totally iced, take coconut and put on outside of cake. Decorate with cherries or pecans. Makes a beautiful cake for the holidays.