Super Thick Japanese Hotcakes – Recipe

These ridiculously thick hotcakes are kind of the predecessor to the now-in-vogue Japanese soufflé pancakes. Basically a tall regular pancake with a fluffy, cakey texture, these are definitely showstoppers.

PSA: One of these bad boys is more than enough portion-wise. But I won't judge of you go for a two-stack.

Need some visuals? Check out my short tutorial video on my YouTube channel, Tashcakes Cooks:

Ready? Let's go.


145g self-raising flour
1 tbsp caster sugar
Pinch of salt
2 tsp matcha
1 egg
1 tbsp butter, melted
100ml milk


1. Add the flour, sugar and salt to a mixing bowl and sift in the matcha.

2. Make a well in the centre and crack the egg into the middle. Gradually stir in the melted butter and milk from the centre outwards to avoid lumps, stirring until well combined.

3. Lightly oil a wide saucepan, and oil the insides of a couple of egg poaching rings or English muffin rings. Place the rings in the saucepan and switch the heat on to low.

4. Fill the rings with the pancake batter until 3/4 full. Cover the saucepan with a lid and cook for 10 minutes – the surface of the pancakes should be bubbling.

5. Flip over the pancakes and cook for a further 5 minutes before removing from the pan. Let them cool for a minute or two before removing the rings (careful not to bur yourself on the hot metal).

6. Serve with your favourite toppings (I chose mascarpone, berries and matcha maple syrup).

Enjoy, and have fun.


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