We call pancakes as hotcake in our household and we don't usually put anything on top or pair them with anything else. We just eat the pancakes as is. Oh, right, if we have margarine, we put margarine on top and sprinkle with sugar. This is how we do it and most of the pancake street vendors. If you do this too, I would suggest you visit this recipe since this has less amount of sugar and best with our margarine + sugar topping or spread. Or if you're looking for pancakes to complement your hotdog or bacon for breakfast, I would still point you to that link.
But if you plan to eat the pancakes as is to be paired with Coke or coffee for afternoon snack, then I would recommend this Cinnamon Langka Pancakes. The cinnamon is perfect with langka (jackfruit) extract imparting a very delicious aroma to our pancakes, that is why I only used vegetable oil instead of butter to save a bit. But if you have butter, melt it and substitute it to oil, this Cinnamon Langka Pancakes will become more delightful than it already is. :)
1. Mix the vinegar to the evaporated milk. Let sit for at least 5 minutes.
2. Combine all dry ingredients: flour, baking powder, baking soda, salt, cinnamon powder and white sugar.
3. In a bowl with the vinegar and evaporated milk, add the egg, oil and langka extract. Mix well.
4. Add the dry ingredients and mix thoroughly.
It would be best to use a glass cover so you would see if the pancakes are ready to be turned. Also, I usually wait for the top to completely dry before I turn the pancakes over because there are times my pancakes become deformed (I admit I'm a bit clumsy) and I want to ensure my pancakes have smooth cheeks. :)
7. Serve the pancakes hot and enjoy! :)
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