It's that time of year again. That time we (I?) stress about what to eat during the best days of the year (or at least I consider them the best; food, food, spending time with people, pets, candles, movies, Christmas sweaters and more food). So while I was thinking about what to eat I thought this could be the first year I plan the entire day filled with meals to eat. I'm talking breakfast, lunch and dinner. It's a lot of work though, so me telling you this keeps the pressure up.
The first item for our Christmas breakfast will be this Japanese Hotcake (or Hottokeki, as the Japanese would say). You could say this hotcake is a very fluffy and sweet pancake. Hot cakes are a popular breakfast treat in Japan and often prepared using a packaged hot cake mix. But there's no need for a hot cake mix here, they are super easy to make. I added lemon zest and a very ripe banana to the batter that gives the hotcake a little more fluffiness and some more kick. And I topped it with seasonal fruits. You might be thinking (if you're not from Taiwan): 'Seasonal?! Strawberries are not in season in December!' But in Taiwan they are in season right NOW!! Awesome right?! So I thought we should eat as much strawberries as we can. Combined with heavy cream, honey and some nuts, this hotcake is super filling but really good! And you know, breakfasts are the most important meals of the day, so by eating this, you're doing yourself good in so many ways...
Japanese Hotcakes with seasonal fruits
recipe is adapted from La Fuji Mama, slightly edited by me
makes 3 large hotcakes or 5/6 medium sized ones
2 large eggs
200 ml milk
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 very ripe banana
200 gr all-purpose flour
8 gr baking powder
40 gr granulated sugar
butter or oil for frying
around 6 large strawberries, cut in half (or whatever type of fruit you prefer or can get your hands on)
1 cup blueberries
walnuts, almonds and/or pumpkin seeds (or any type you like)
heavy cream or clotted cream
honey or maple syrup
Beat the eggs, milk, and vanilla extract together until foamy for about 3 minutes.
Blend the banana until it's completely mashed.
Whisk the flour, baking powder, sugar, mashed banana and lemon zest together. Gently and quickly mix the dry ingredients mix, into the egg mixture. Then let the batter rest for at least 15 minutes. (The batter will thicken slightly.)
Heat a heavy frying pan over medium heat. Lightly grease the griddle or frying pan, using butter or oil. Ladle the batter onto the griddle (amount depending if you want large or medium sized hotcakes). If you like you can add some blueberries in the batter that's now frying in the pan. Cook on one side until bubbles begin to form and break, about 2 minutes. Then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once.
Cover the hotcake with fruit, nuts and a dot of heavy cream. Drizzle with honey or maple syrup. Serve immediately.