Pinoy Hotcakes Recipe
Indulge in morning magic with Pinoy Hotcakes Recipe – quick, fluffy, and infused with nostalgia. A symphony of vanilla, brown sugar, and warmth that'll redefine your breakfast cravings!
Servings:
Calories: 490kcal
Ingredients
- 2½ cups all-purpose flour
- ½ cup brown sugar
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 2½ cups full-cream milk
- 2 large eggs beaten
- ¼ teaspoon vanilla
- 2 teaspoons vegetable oil
- ¼ cup granulated white sugar
- ¼ cup softened margarine
Instructions
- Combine flour, brown sugar, baking powder, and salt in a mixing bowl and mix until well combined.
- Pour milk, beaten eggs, and vanilla extract into the flour mixture and using an electric mixer, mix until thoroughly combined; set aside.
- Heat the vegetable oil in a nonstick skillet over medium-low heat.
- Scoop and pour ⅓ cup of the hotcake batter into the hot pan and cook on low for 2 minutes or until bubbles are formed on top.
- Flip the hotcake and cook for another minute, then remove and transfer to a serving plate.
- Continue with the remaining batter and once all the batter is done, spread the softened margarine into the pancake.
- Sprinkle with granulated white sugar and serve Serve immediately with your favorite syrup and or berries.
Notes
- You can use evaporated milk if you can’t find full-cream milk or whole milk.
- Substitute with non-dairy milk if you have a dairy allergy.
- Almond flour, wheat flour, chickpea flour can be substituted if you prefer gluten-free flour.
Serving: 1gCalories: 490kcalCarbohydrates: 100gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 82mgSodium: 398mgPotassium: 152mgFiber: 2gSugar: 39gVitamin A: 119IUCalcium: 165mgIron: 4mg
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