Hottokēki (Japanese Hot Cake) by Meredith F Hottokēki (Japanese Hot Cake) 2 large eggs 200 milliliters (3/4 cup plus 1 1/2 tablespoons) milk 1 teaspoon vanilla extract 200 grams (~1 2/3 cups) all purpose flour 8 grams (1 3/4 teaspoons) baking powder 40 grams (3 tablespoons plus 1 teaspoon) granulated sugarIn a medium bowl, use a mixer to beat together eggs, milk, and vanilla until foamy. 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 to rest 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 other side. Continue to cook until golden. Repeat with remaining batter. Serve immediately topped with maple syrup, butter, whipped cream, or fresh berries.