Name: Filipino Hotcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2.5 cups All-purpose flour ((312 grams)); 0.5 cups Brown sugar ((100 grams)); 2 teaspoons Baking powder; 0.25 teaspoons Salt; 2.5 cups Full cream milk ((590 ml)); 2 large Eggs, beaten; 0.25 teaspoons Vanilla extract; 2 teaspoons Vegetable oil; 0.25 cups Granulated white sugar ((50 grams)); 0.25 cups Softened margarine ((60 grams))

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Filipino Hotcakes are a delightful breakfast treat that everyone loves! These fluffy, pancake-like cakes are not only easy to make but also incredibly versatile and delicious. Perfect for breakfast or as an afternoon snack, Filipino Hotcakes can be enjoyed with syrup, fruits, or even plain. With a few simple ingredients, you can whip up this comforting Filipino favorite in no time. Let’s dive into this easy-to-follow recipe that will bring the taste of the Philippines right to your kitchen!

Ingredients

2 1/2 cups all-purpose flour (312 grams)
1/2 cup brown sugar (100 grams)
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups full cream milk (590 ml)
2 large eggs, beaten
1/4 teaspoon vanilla extract
2 teaspoons vegetable oil
1/4 cup granulated white sugar (50 grams)
1/4 cup softened margarine (60 grams)

Directions

Combine Dry Ingredients: In a mixing bowl, combine 2 1/2 cups all-purpose flour, 1/2 cup brown sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. Mix well until all ingredients are evenly incorporated.
Prepare Wet Ingredients: Pour in 2 1/2 cups full cream milk, add the 2 beaten large eggs, and 1/4 teaspoon vanilla extract into the flour mixture. Using an electric mixer, mix until the batter is smooth and well combined. Set the mixture aside.
Heat the Pan: In a nonstick skillet, heat 2 teaspoons of vegetable oil over medium-low heat.
Cook the Hotcakes: Scoop 1/3 cup of the hotcake batter and pour it onto the heated pan. Cook on low for about 2 minutes, or until bubbles form on the surface of the hotcake. Flip the hotcake and cook for another minute, then remove it from the skillet and transfer it to a serving plate.
Repeat: Continue with the remaining batter, cooking each hotcake one at a time.
Finish and Serve: Once all the batter is cooked, spread softened margarine over each hotcake and sprinkle with 1/4 cup granulated white sugar. Serve immediately with your favorite syrup and/or fresh berries.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Nutrition Info (per serving): Approximately 300 calories, 8g fat, 45g carbohydrates, 5g protein.

How to Serve

To serve Filipino Hotcakes, stack them on a plate and generously drizzle with maple syrup or honey. Add a dollop of whipped cream or a pat of butter on top for added richness. For a fruity twist, fresh strawberries, blueberries, or bananas make excellent toppings. These hotcakes are great for breakfast, snack time, or even as a dessert option. Enjoy them with a side of coffee or hot chocolate for a complete treat!

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, though the texture may be denser.

2. Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the fridge. Just give it a good stir before cooking.

3. How can I store leftover hotcakes?
Leftover hotcakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a toaster or microwave before serving.

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