Skip to main content

Pinoy Hotcakes

I just love the delicious and gummy feel plus the butter and sugar toppings that I can eat five of them in just one sitting. Even with so many hotcake mixes brands or places serving them, I still prefer and love these hotcakes sold in the streets especially during town fiestas or in town fairs.  Most premixed hotcakes recipes comes out soft and fluffy, while this one gummy.

Here's the simple recipe for this favorite streetfood

INGREDIENTS
  • All-purpose flour 
  • Whole eggs 
  • Baking powder 
  • Salt 
  • Water
  • Yellow coloring (optional)
  • Oil
  • Sugar 
  • Margarine
PROCEDURE
  1. Blend together to form a smooth thick (yet watery) mixture.
  2. Pour into a greased waffle maker and cook in medium heat until it forms. 
  3. When done, spread margarine over cooked hotcake and roll in sugar.

Comments

Anonymous said…
What are the volumes per?
Anonymous said…
no exact measurements per ingredients ?
Anonymous said…
What are the measurements?
Anonymous said…
Why there's no measurement?
Anonymous said…
binuang
Recipe lover said…
seriously? no measurements?
Anonymous said…
don't bother to post if you don't intend to share the exact measurements

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa