Homemade Easy Hot Cake

Sometimes the simplest breakfast is the one you keep coming back to. These hot cakes ask for nothing fancy: flour, milk, eggs, a little sugar and butter, whisked into a smooth batter the consistency of thin cream.

The generous number of eggs is what gives these their soft, almost custardy interior and golden, tender edge, landing somewhere between a fluffy pancake and a thin crepe.

Don’t skip the 10-minute rest. Letting the batter sit relaxes the flour and lets the baking powder start working, so the hot cakes cook up smoother and more even.

Cook them in a buttered pan over medium heat, a small ladle at a time, flipping once they’re golden on the bottom.

Serve them warm with a swipe of jam, a drizzle of honey, or whatever topping you love.

Kitchen Tips

• Whisk until the batter is fully smooth with no lumps, and rest it the full 10 minutes for tender hot cakes.
• Keep the heat at medium, since too hot scorches the outside before the center sets.
• Brush the pan with just a little butter between batches so they brown evenly, not greasily.
• Flip only once, when the surface looks set and the underside is golden.

Variations

• Add a splash of vanilla or a pinch of cinnamon to the batter.
• Fold in blueberries or banana slices as they cook.
• Stack with whipped cream and fruit for a dessert-style treat.