Filipino Hotcakes
These Filipino Hotcakes are soft, spongy, and then topped with margarine and sugar. One of my favorite childhood street foods.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10
Ingredients
- 2 cups (260 g) all-purpose flour
- 2 tsp baking powder
- 6 tbsp (87 g) white sugar
- ¼ tsp salt
- 2 large eggs at room temperature
- 2 ¼ cups (560 ml) evaporated milk
- ¼ cup (60 ml) melted & cooled margarine
- Yellow food coloring
- Oil to cook the hotcakes
- Margarine & sugar for toppings
Instructions
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In a bowl, sift flour, baking powder, sugar & salt. Set aside.
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Using another bowl or jug, combine eggs, milk, and the melted and cooled margarine. Pour this mixture to the bowl of dry ingredients. Mix using a wire whisk, but do not overmix. Once it is almost incorporated, add yellow food color until you are happy with the color. Mix again until well incorporated. Use a rubber/silicone spatula to scrape down the sides and bottom of the bowl. Set this aside for 10 minutes.
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After 10 minutes, add oil to a pan over low-medium heat. Spread the oil using a tissue/paper towel.
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Add about 95 ml of the hotcake batter (1/2 cup minus 2 tbsp, or as per your liking). When the bubbles appear on top and the bottom side is brown, flip to cook the other side (about 1-2 minutes) until brown. Transfer to a plate.
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Repeat the process until all the hotcake batter is used.
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Spread margarine on top of each hotcakes and sprinkle sugar on top (but I prefer flipping the hotcakes on a bed of white sugar so they are coated nicely, just like the ones in food carts).
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To enjoy, we don’t use a knife and a fork. It’s either we fold the hotcake like a taco and eat like a taco or roll it and eat.
Recipe Notes
- I used a gel yellow food color.
- When I measured the batter for each hotcakes, I used the ½ cup (125 ml) measuring cup, but I didn’t fill it all the way. I think that’s only 95 ml (1/2 cup less 2 tbsp) because I didn’t want the hotcakes to spread a lot or to be too thick.
- You can swirl the pan in order for the batter to spread and be thin; I didn’t do it.
- I always prefer the hotcakes in room temperature because I don’t want the margarine to melt.
- If there will be leftover hotcakes, it can be stored in a container and kept in the fridge. To heat them, you can use a microwave oven or on a stove top pan over low heat.
- This recipe makes 10-12 hotcakes.