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Japanese Hotcake with Figs & Berries


These Japanese-styled pancakes, with the adorable moniker of hotto kēki in Japanese, are denser and more compact than regular buttermilk pancakes. Their distinctly thicker discs provide more cake in one bite, resulting in a satisfying mouth-feel without compromising on fluffiness. Paired with figs that enhance the sweetness of the hotcakes and the citrus zing from the berries for contrast, this is a lighter option if you want pancakes for breakfast without the subsequent waves of comatose that the usual pancakes bring.

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  • 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


Servings 2
Adapted from


Step 1

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.

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