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Bibingka Pancakes

Fluffy pancakes with coconut milk, topped with salted egg and cheese, and finished with a buttery, crispy edge. A perfect twist on the classic Filipino treat!
Course Breakfast, Snack
Cuisine Filipino
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Jhuls @ The Not So Creative Cook

Ingredients

  • 200 g pancake mix
  • ¾ cup (91 g) glutinous rice flour
  • ½ cup (105 g) white sugar
  • ½ tbsp baking powder
  • 1 cup (250 ml) coconut milk
  • 1 large egg at room temperature
  • 3 tbsp melted margarine or unsalted butter
  • Cheese sliced
  • 2 pcs salted eggs sliced

Instructions

  1. In a bowl, combine pancake mix, glutinous rice flour, white sugar, and baking powder. Mix well.
  2. Add coconut milk, egg, and melted butter. Mix again.
  3. Melt butter in a pan over medium heat. Once the butter is melted, add a round banana leaf to the pan and pour about ¼ cup of the batter. Add slices of salted egg and cheese on top. Cover and wait until bubbles appear on top and the bottom is browned. Flip to cook the other side.
  4. Remove the cooked bibingka pancake and transfer it to a plate. Brush the top with butter or margarine.
  5. Repeat the process until all the batter is used up. Don’t forget to brush the top with butter once each pancake is cooked.
  6. Top with more grated cheese, grated coconut, and brown sugar.