A couple month ago we’ve shared with our visitors, a Japanese pancake recipe that still one of our most trending cake recipes right now. Not only because it’s incredibly delicious, but it’s also one of the easiest recipes that I’ve come across. It surprises me every single time with how good it is for something so easy.
And today recipe is very similar to that, except for some little tweaks. It is a great emergency cake recipe to have in your mind for busy days, last-minute visitors, or urgent nights. I love to spread some Italian chocolate (Nutella) on the top of before serving it. (the seven-minute kind made with just whipped egg whites, sugar, and vanilla). It’s just amazing!
INGREDIENTS:
- IN GRAM:
- 3 egg
- 40g of sugar
- 1.5 tsp of honey
- 125gr All-Purpose Flour
- 30g powdered milk, (optional or bole replace essence vanilla)
- 1tsp baking powder
- 60ml liquid milk
- IN CUPS:
- 3 Eggs
- 1/3 cup of sugar
- 3/2 Tsp of honey
- 1 cup All-Purpose Flour
- 1/4 cup Milk Powder
- 1 Tsp Baking Powder
- 1/4 cup Fresh Milk
Direction:
1- In a large mixing bowl, put eggs, sugar, honey and mix until combined.
2- Sift 1 cup of All-Purpose Flour, 1/4 milk powder, 1tsp of baking powder and 1/4 cup of fresh milk into the eggs and sugar mixture and whisk until well combined and let it rest for 15-20 mins.
3- After that 15 or 20 minutes of rest, use a big spoon to scoop the batter on medium heated skillet.
TIP: Sprinkle some water to make sure the skillet is already hot enough.
4- Scoop one big spoon and start cooking it on a low heat from one side, and wait until the bubbles coming out, then flip it to allow the other side to cook.
5- Keep scooping and cooking spoon by spoon on a low heat, until the batter finished.
For the filling: I like to spread some the Nutella chocolate on it, but you can use your own sweet filling.
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