Filipino Hotcakes Recipe
Filipino Hotcakes is a popular and delicious street food in the Philippines. These hotcakes are similar to American pancakes but have their unique Filipino twist. They’re thin, and spongy, and have that signature egg yellow color with margarine or butter spread and a generous sprinkle of sugar. They are perfect for breakfast or snacks enjoyed by people of all ages in the country.
Equipment
Mixing bowl
frying pan or skillet
Ingredients
- 1 cup milk
- 1 large egg
- ¼ teaspoon yellow food coloring
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 2 tablespoons cooking oil for frying
Spread and Topping
- ¼ cup butter or margarine
- ¼ cup granulated sugar
Instructions
- In a mixing bowl, combine the milk, egg, and food coloring together. Whisk the wet ingredients until well combined.
- In the same bowl, add the salt, baking powder, sugar, and half of the flour. Use a spatula and mix everything together. Slowly add the rest of the flour. Gently stir everything until just combined.
- Heat a non-stick skillet or griddle over medium-low heat. Pour a tablespoon of oil and swirl around the skillet. Be sure the skillet is not too hot or you will burn the hotcake quickly.
- Pour a small amount of the batter onto the skillet to make small hotcakes, about 3-4 inches in diameter or ¼ cup. You can make them larger if you prefer, but traditional Filipino hotcakes are small and thin.
- Cook until you can see bubbles or brown edges. Flip and cook the other side for a minute or until it looks dry and settled. Transfer the hotcake to a plate. Repeat this process. Add more oil to prevent it from sticking.
- Spread generous margarine or butter on the top and sprinkle some granulated sugar. Serve and enjoy!
Notes
Recipe Notes:
- Grease the pan with cooking oil or butter to prevent it from sticking.
- Cook the hotcake in low-medium heat to avoid it from burning.
- Do not overmix the batter. Over-mixing can result in tough and dense outcomes.
- If your batter is too thick, you can add a little more milk to reach the desired consistency. It should be thick but pourable.
- You can prepare the batter mixture ahead of time and store it in a container with a lid. Put it in the refrigerator until you are ready to fry them.
- Store your leftover dish in a container with a lid in the refrigerator. It is good to consume in 5 days. You can freeze them in an air-tight container or bag with parchment paper between each piece to prevent sticking.
- Reheat them in a microwave or skillet with grease until warm thoroughly
Nutrition
Serving: 4gCalories: 196kcalCarbohydrates: 21gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 42mgSodium: 192mgPotassium: 73mgFiber: 0.4gSugar: 9gVitamin A: 260IUCalcium: 75mgIron: 1mg
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