Pinoy Hotcake: A Sweet Street Food Favorite You Can Make at Home

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Introduction

Pinoy hotcakes are a nostalgic staple of Filipino street food culture—bright yellow, fluffy, and topped generously with margarine and sugar. Unlike traditional Western pancakes, these hotcakes have a slightly chewy texture and a distinct flavor thanks to the addition of yeast and evaporated milk. They’re affordable, satisfying, and incredibly easy to make. Whether you enjoyed them outside your school gates or during town fiestas, this homemade version will instantly transport you back to those childhood memories.

Ingredients (Makes 10–12 hotcakes)

  • 2½ cups all-purpose flour
  • ¼ cup white sugar
  • 1 can (370ml) evaporated milk
  • 2 eggs
  • 1¼ cups water
  • 1 tbsp vegetable oil
  • 1 tbsp vanilla extract
  • 1 tbsp baking powder
  • ½ tbsp instant dry yeast
  • ⅓ tsp salt
  • ⅓ tsp yellow food coloring
  • Toppings: margarine and white sugar

Tips for Success

  1. Bloom the Yeast: Let the batter rest at least 30 minutes so the yeast activates—this helps with fluffiness
  2. Low and Slow: Cook over medium-low heat to avoid burning the bottom before the center cooks
  3. Uniform Size: Use a ladle or measuring cup for even hotcakes
  4. Don’t Overmix: Mix batter just until combined for light texture
  5. Customize the Toppings: Try cheese, condensed milk, or even peanut butter
  6. Serve Fresh: These are best hot off the pan, but you can reheat on a skillet

Step-by-Step Instructions

  • In a large bowl, combine flour, sugar, salt, baking powder, and yeast

  • In another bowl, whisk eggs, evaporated milk, water, oil, vanilla, and food coloring

  1. Pour wet ingredients into dry ingredients and mix until smooth (avoid overmixing)

  • Cover the bowl with a towel and let batter rest for 30–45 minutes at room temperature

  • Heat a lightly greased non-stick pan over medium-low heat

  • Pour about ¼ cup batter per hotcake, spreading slightly into circles

  • Cook until bubbles form on top and bottom is golden brown (2–3 mins), then flip

  • Cook other side for 1–2 more minutes

  • Transfer to plate and spread with margarine while hot

  • Sprinkle white sugar generously on top and serve warm

Nutritional Information (per hotcake, without toppings)

  • Calories: 180
  • Total Fat: 5g
  • Saturated Fat: 1.5g
  • Cholesterol: 40mg
  • Sodium: 140mg
  • Total Carbohydrates: 28g
  • Sugars: 6g
  • Protein: 5g
  • Calcium: 10% DV
  • Iron: 8% DV

Healthier Twists

If you love hotcakes but want a lighter or more nutritious version, try these swaps:

  1. Whole Wheat Flour: Replace half of the all-purpose flour
  2. Coconut Sugar or Stevia: For a more natural sweetener
  3. Low-Fat Milk: Swap evaporated milk with low-fat or plant-based milk
  4. Skip the Food Coloring: Leave it out for a more natural look
  5. Add Fiber: Mix in chia seeds or flaxseeds into the batter
  6. Protein Boost: Add a scoop of protein powder for post-workout fuel

Storage & Reheating

  • Fridge: Store in an airtight container for up to 3 days
  • Freezer: Freeze between parchment paper layers for up to 2 months
  • To Reheat: Use toaster, skillet, or microwave (30–40 seconds)
  • Re-crisping Tip: Heat in a dry pan to revive that fresh-off-the-street feel

Whether you’re missing a taste of home or sharing Filipino street food with friends, these Pinoy Hotcakes are the perfect way to start your day with sweetness and nostalgia. Lamia ani wui! 🧡

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