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.
Labels:

Comments

Anonymous said…
What are the volumes per?
January 7, 2015 at 12:13 AM
Anonymous said…
no exact measurements per ingredients ?
February 11, 2015 at 3:32 PM
Anonymous said…
What are the measurements?
May 12, 2015 at 2:19 PM
Anonymous said…
Why there's no measurement?
August 18, 2016 at 1:23 AM
Anonymous said…
binuang
October 5, 2017 at 9:47 PM
Recipe lover said…
seriously? no measurements?
January 30, 2018 at 4:35 PM
Anonymous said…
don't bother to post if you don't intend to share the exact measurements
October 27, 2023 at 2:07 AM

Post a Comment

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...
CLICK FOR MORE INFO or RECIPE...

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
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...