Easy Pinoy Hotcake Recipe
2 small cans (154 ml cans) evaporated milk
1 large egg
1 cup (128 grams) all-purpose flour
1 tsp (4 grams) baking powder
pinch of salt
¼ cup (52 grams) sugar
1 tsp (5 ml) cooking oil
few drops of yellow food color (optional)
HOW TO COOK:
In a mixing bowl, put the evaporated milk and eggs then mix well. Add in the flour, baking powder, salt, and sugar then mix until the dry ingredients are fully incorporated. Add in the oil then mix again. When the mixture is done, add in a drop of the food coloring and mix till the color is evenly distributed.
In a flat pan,coat it with a bit of melted margarine. Scoop some of the pancake mixture (about ¼ cup) and pour onto the pan and cook on low heat. Wait until the pancake’s surface starts to bubble. When the bubbling starts to slow down, flip the pancake and cook the other side for about 20-30 seconds (this pancake is thinner than a traditional pancake so it cooks faster). Reapply the margarine onto the pan if needed and cook the rest of the pancakes.
Prepare pancakes on a plate. Spread some margarine on top of the pancakes and sprinkle it with sugar. Done!