Join me in learning how to make Filipino Hotcakes. This is not the regular hotcakes that you can buy in a fast-food place. This is special because while making it you might remember how you fall in line at school under the hot sun during recess to buy those watered-down hotcakes from Manong in his pedicab (cycle rickshaw). I can remember how tasty it was with some margarine sprinkled with sugar. It’s like walking down memory lane. 😉
- 1 cup flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup sugar
- 1 large egg
- 1 cup milk (2% reduced-fat or whole milk)
- 1/2-1 cup of water
- tbsp canola oil (or canola oil cooking spray if available)
- 1/4 tsp yellow food coloring (in this video I used oil-soaked in annatto seed as this were the condiments I
had. Also, just to see if it will give that yellow color but this is optional).
- 1/4 cup butter or margarine
- In a bowl, combine all dry ingredients and mix well.
- Add 1 egg, 1 CUP of milk, 1/4 TSP of yellow food coloring (optional). Mix until well incorporated.
- To make thinner batter add 1/2 to 1 CUP of water. Mix until thoroughly combined.
- Strain the batter to remove lumps.
- Heat and grease the griddle or a pan over medium-low heat.
- Add 1/4 CUP of the batter into the griddle or pan.
- Cook for 1-2 minutes or until bubbles are formed on the top side of the hotcake.
- Flip it over and cook the other side for another 1-2 minutes or until both sides become brown.
- Serve warm with butter or margarine, rolled or sprinkled with sugar. Enjoy!