This Filipino style hotcakes recipe is simple to prepare yet really yummy, and it's best served as a snack rather than for breakfast. It's one of the easiest recipes to prepare at home as a substitute for a legitimate cake. They're spongy and thin, with that signature egg-yellow color texture that gives the hotcakes a very appealing appearance and makes them inviting to eat!
I have another recipe for Filipino hot cake that has been improved in terms of flavor and texture. It is very spongy and fluffy. Click the title to view the full recipe: Filipino Spongy Hot cake Recipe Flavor Enhance and Fluffy.
This Filipino-style hotcakes recipe is simple to prepare yet really yummy, and it's best served as a snack rather than for breakfast. It's one of the easiest recipes to prepare at home as a substitute for a legitimate cake. They're spongy and thin, with that signature egg-yellow color texture that gives the hotcakes a very appealing appearance and makes them inviting to eat!
In a wide mixing bowl, combine the flour, baking powder, salt, and sugar.
In a separate mixing bowl, combine the milk, egg, and vegetable oil.
In a mixing bowl, combine the wet and dry ingredients, then add the yellow food coloring and stir until completely combined.
Grease the hotcake cooker with butter margarine and preheat it. If there is no hotcake cooker, you may use a non-stick pan over low heat.
Pour 1 ladle of hotcake batter into the cooker. When the surface begins to bubble, flip it over.
Cook for about a minute, or until the sides of the hotcake begin to come away from the pan. Flip the other side using a turner and continue cooking for about a minute.
Take the hotcake off the heat. Spread butter or margarine on top of each hotcake and sprinkle with sugar while the hotcake is still hot.
Repeat the process until you finish all the hotcake batter.
Serve hot. Share and enjoy! Happy Eating!
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.