Hot Milk Cake

About three days ago, my brother, my girlfriend, and I all awoke one morning with a craving. A need; a MIGHTY need for the comfort and embrace of the classic American hotcake. I know what you're thinking: this is a crumble cake recipe? Just hold that thought, we're getting there!

Naturally, being an eccentric and adventurous soul (as you can tell) I wanted to try a new recipe, so we did what any sensible group of three adults would: we asked Alexa for a hotcake recipe.

I think you can see where this is going.

I didn't pay the recipe much mind, I just assumed "hot milk cake" was some quirky antique name for them; how trendy! There was a brief moment of doubt when I read for two cups of sugar, which to me seemed a bit much, but my curious mind pushed me forward. Variety is the spice of life, after all, and my blood glucose levels could handle it!

What we ended up with was nothing short of a breakfast miracle. The consistency of the batter was as if matched for this use, producing about 10 perfectly round pancakes the size of a large dinner plate. Thanks to the addition of the sugar (and salted kerrygold butter for lack of unsalted variety) the outer edges cooked to perfection with a beautiful caramelized crispness and color, meanwhile the rest of the pancake remained soft and fluffy as a cloud on a fine spring morning. The taste, as my brother put it, was like salted caramel; a fair summary when taking into account our ingredients and substitutions. It was like morning breakfast heaven on a plate, minimal syrup (if any at all) required. A strike of divine ktchen intervention for our tastebuds to behold. I will see those "hotcakes" in my dreams, dance with them through silken curtains in the sunrise.

It wasn't until just this morning that my girlfriend and I woke up, wanted them again, and realized our error whilst searching for the recipe; not that I would even call it an error! How did Bob Ross always put it?

Happy little accidents.

Needless to say, this recipe works just as well for pancakes as it does for its intended purpose. I implore anyone looking for a sweet start to their morning to fire up the old iron skillet and give it a try; it's life changing! Unconventional? Absolutely. Superbly Scrumptious? Indubitably.

Kudos to you Sara, for inadvertently creating a recipe for some of the greatest pancakes/hotcakes known to mankind!

This was a big hit! I’d recommend buttering and flouring the bundt pan- I only buttered it and parts stuck. I did a dark chocolate ganache over the top and served it with blackberries and whipped cream.

Made this cake and loved it. I have a similiar recipe that was my great aunts but thought I would try this one. I didn't have any milk on hand so I improvised and used a mixture of half and half, unsweetened almond milk and nut protein milk (silk brand). It came out just as delicious. Great recipe.

Made this cake this past Sunday and it is delicious - such a nice, fine crumb and delicious flavor - wonderful warm as well as cooled:)

Looking for a milk care recipe to use with tiramisu. Lady fingers are beyond me, as well as being too fussy. Any way, decides ago I had a Betty Crocker recipe for milk cake that was the base of their tiramisu. Over the years and many moves, I have lost that (and many other) recipes. So I have tried several. This is the one to replace that recipe. The only change that I made was to reduce the sugar by 25%. Also this makes a GREAT base for microwave cakes if want to do several individual. I halve the recipe and then go from there. Then can do whatever I want. I have even substituted the milk with some very nice mulberry juice that I came across--beautiful cake with cream. Anyway. This is a VERUY versatile cake to eat on its' own or to change up. By the way, for microwaving: Halve recipe. Pour half of batter into each of two stoneware cereal bowls (or equivalent). Microwave on high, separately, for about 2min 15 secs --my micro is 1500watts--so your may vary. Allow to cool in bowl for about 2 mins. Turn out and cut into 4 very nice servings. The second bake and keep for the next day. It actually keeps pretty well for a couple of days. Thanks for a very nice recipe.

I am surprised this recipe is not one of the most popular one. It is so easy to make, fool ( me) proof, versatile and delicious. First cake I ever made. It has never failed me. For dessert, I follow the recipe and serve it with a ball of vanilla icecream and if it is in season with berries. Off season, I use frozen raspberry to make a coulis. For breakfast, I bake it in loaf pan. I would use 1/2 of whole wheat flour, add variety of ingredient such as walnuts, or dry dates, dry figs to it to make it heavier and more wholesome. I also mixed flour with almond flour and dry apricot, topped with slivered almond. I used mixed glutinous flour with flour which gives a different texture and delicates taste. All worked well, a true no fail recipe. Love it. Thank you for sharing it!

I’ve been making a variation of this cake for about six years. Our need for a hot milk cake cake from Maurice Sendsk’s In the Night Kitchen. I usually do the milk/butter at the start and set it aside to cool while everything else gets prepped. It’s always a surprise and a success.

The cake is absolutely delicious and so easy to make. I loved the consistency of it too! Just wondering if I could add lemon zest to it and change it up? What do you think?

Thank you forsharing such an easy and delicious recipe, i love it❤️

Sounds great and perfect to pair with late summer fruits. Thank you for the story and the recipe.

I would like to try rice or oat milk instead of normal full fat. Any suggestions

I'm so glad I tried this recipe! Great cake, interesting technique and very easy

For me, the secret to this recipe, which makes cake lighter, is to make sure you beat egg mixture for several minutes. I usually do 10 minutes.