Hotcake Recipe

Hotcakes are thin and spongy pancakes with an egg-yolk color, mostly enjoyed as a snack rather than for breakfast. They are made with all-purpose flour, sugar, baking powder, salt, eggs, oil, vanilla extract, food coloring, and milk powder. Hotcakes are often enjoyed with butter, margarine, or sprinkled with sugar, providing a delightful burst of sweetness in every bite. They pair best with hot chocolate or coffee during the afternoon. These light and fluffy pancakes are slightly sweeter compared to traditional pancakes.

Hotcake Recipe

Ingredients:

• 2 cups all purpose flour
• 4 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 medium eggs
• 2 tablespoons oil (or butter)
• 2 cups water
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon yellow food color
• 1/3 cup powdered milk

Directions:

1. For the wet mixture, crack the eggs on a bowl. Whisk until well beaten. Add the salt, oil (or melted butter), water and vanilla extract. Whisk until well combined. Set aside.
2. For the dry mixture, combine the all purpose flour, baking powder, sugar and powdered milk. Stir to mix well. Then, add the wet mixture to the dry mixture. Whisk gently until well combined. Do not overmix.
3. Add a few drops of yellow food coloring. Mix until well incorporated. Let this sit for 30 minutes.
4. Grease a pan with some oil and heat it using medium heat setting. Add a large scoop of the hotcake mixture and let it cook. Once the hotcake looks dry and bubbling, flip it to cook the other side. After a few seconds, transfer the hotcake to a serving plate. Do the same steps with the rest of the hotcake mixture.
5. Serve the hotcake in a stack. Brush some margarine and sprinkle some sugar to enjoy each hotcake. Optionally, you can pour syrup or chocolate. Yum!

What is a Filipino Pancake?

If you are looking for filling snack which can serve as a bread or rice alternative, manang with her daily hotcakes will always be to the rescue. We all know about pancakes, but how does the Pinoy hotcakes standout?

What sets Pinoy Hotcake apart is its unique texture and taste, achieved through a combination of simple ingredients and a special cooking technique. The batter is made with all-purpose flour, eggs, sugar, and powdered milk, resulting in a soft and tender pancake with a subtle hint of sweetness. To enhance its appeal, a few drops of yellow food coloring are added, giving the hotcakes their signature golden hue.

Pinoy Hotcakes are best served stacked on a plate. They can be enjoyed in various ways, such as brushing them with margarine and sprinkling them with sugar. But just like the traditional pancakes, hotcakes can be served with a drizzle of syrup or chocolate sauce, adding a delightful sweetness to each bite.

I have tasted of my favorite hotcakes from Manang who roams around our neighborhood for our daily afternoon snacks. Together with her turon and banana cue, she has her classic hotcake which are surely fresh as each piece is super warm. The margarine automatically melts and slides down the whole hotcake! My usual hotcake is comprised of margarine and sugar so I got really excited when Manang upgraded her toppings and added condensed milk!

After moving to another province, I have never tasted Manang’s hotcakes again so I started making some at home. I was really fascinated as how the components of the batter really gives its distinct features when compared to a regular pancake batter.

I saw my niece playing Pancake Stack, a cellphone game which was famous before. This made me crave for hotcakes. If you wanna know how to make pinoy hotcakes at home, read and follow the simple steps below. Happy cooking!

How to Cook Pinoy Hotcake

Making some pinoy hotcakes is super easy and straightforward. No special equipments needed. All you need is a wide circular pan and we’re good to go!

Unlike other mixtures, we need to prepare the dry and wet mixture separately at first. The culinary term for this is the pancake method of mixing.

To prepare the hotcake batter, start by creating the wet mixture. Crack the eggs into a bowl and whisk them until they are well beaten. Then, add the salt, oil (or melted butter), water, and vanilla extract to the eggs. Whisk everything together until they are thoroughly combined. Set the mixture aside for now.

To prepare the dry mixture, combine the all-purpose flour, baking powder, sugar, and powdered milk to make the dry mixture. Stir the ingredients together until they are well mixed. Once that is done, slowly pour the wet mixture into the dry mixture. Gently whisk the two mixtures together until they are fully combined. There might be curds of dry mixture so make sure to destroy those. Be careful not to overmix the batter as it will make the hotcake too flat when cooked.

A few drops of yellow food coloring is added to make the hotcake more enticing to eat, implying that it has a lot of eggyolks. Before cooking, allow the batter to rest for half an hour to let the ingredients meld together.

Then, let’s start cooking! Grease a pan with some oil and heat it over medium heat. I usually drop some oil and then brush it all over the pan or have a paper towel to spread it. We only need minimal oil as we do not want to “fry” the hotcaks.

Then, have a large scoop of the hotcake mixture and pour it onto the pan. Your scoop depends on the size of hotcake you like. A common problem when making pancakes/hotcakes is knowign when to flip it. Do not attempt to disturb the hotcake immediately. Just allow the hotcake to cook until it appears dry on top and starts to form bubbles. At this point, carefully flip the hotcake over quickly to cook the other side. Your pancake must have a smooth look which means that you’ve done a great job at timing. Once both sides are cooked, transfer the hotcake to a serving plate. Repeat these steps with the remaining hotcake mixture.

Serving hotcakes is more fun when you stack them on top of each other. Brush some margarine on top and sprinkle some sugar over each hotcake for added flavor. If desired, you can also drizzle syrup or chocolate sauce over the hotcakes for an extra indulgent touch. Enjoy the delicious hotcakes with some hot choco or coffee! Yum!

Paano Magluto ng Hotcake

Mga Sangkap:

• 2 tasang harina
• 4 kutsarang asukal
• 1 kutsaritang baking powder
• 1/4 kutsaritang asin
• 2 itlog
• 2 kutsarang butter (o margarine)
• 2 tasang tubig
• 1/2 kutsaritang vanilla extract
• 1/2 kutsaritang yellow food coloring
• 1/3 tasang powdered milk

Mga Hakbang:

1. Para sa wet mixture, basagin ang mga itlog sa isang bowl at haluinLagyan ito ng asin, mantika (o tinunaw na butter), tubig, at vanilla extract. Haluin nang mabuti at isantabi.
2. Para sa dry mixture, ilagay ang harina, baking powder, asukal, at powdered milk sa isang bowl. Haluin nang mabuti. Pagkatapos, ilagay ang wet mixture sa dry mixture. Haluin ng mabuti pero wag iovermix.
3. Lagyan ito ng ilang drops ng yellow food coloring. Haluin nang mabuti hanggang maging pantay ang kulay. Hayaan at isantabi ng 30 minuto.
4. Pahiran ng kaunting mantika ang kawali at painitin gamit ang katamtamang apoy. Maglagay ng isang malaking scoop ng hotcake mixture at hayaan itong maluto. Kapag tuyo na ang ibabaw ng hotcake at may bubbles na, mabilisan itong baliktarin para maluto ang kabilang side. Pagkatapos lang ng ilang segundo, ilipat ang hotcake sa isang pinggan. Gawin ang mga steps na ito sa natitirang hotcake mixture.
5. Pagpatungpatungin ang mga hotcake. Pahiran ng margarine at budburan ng konting asukal and bawat hotcake bago. Pwede mo ring lagyan ng syrup o chocolate. Yum!