Yema Pancakes

Hallelujah!! I finally found the pancake recipe that I like! True to its name, the outcome is a really fluffy pancake hot from the pan!! I found the fluffy pancake recipe here and tried it and glad I did, and I recommend you to try it too. It's not sweet, you know the usual american pancake, which is why it is best topped with butter and syrup or simply paired with hotdog or bacon. In my case, I used the all time favorite Filipino dessert, YEMA, but with a syrupy consistency. My son loved it, which is why I love this Yema Pancakes all the more!

If however you are looking for a very Filipino sweet pancake or hotcake, I have blogged about my own version in this link, so you might want to check it out. I know, we Pinoys eat our pancakes as afternoon snack paired with Coke or coffee that is why we like it sweet.  Our school canteens even sell pancakes (or locally called hotcake) for merienda. :) Otherwise, scroll down to check my Yema Pancakes. Who knows? These Yema Pancakes might frequent your breakfast table.

1. Mix evaporated milk and white vinegar. Let sit for 5 minutes.

2. Mix flour, sugar, baking powder, baking soda, and salt in a separate bowl.

3. Beat the egg in with the milk and vinegar. Add the melted butter and mix.

4. Add the flour mixture and mix.

5. Using the same pan you melted your butter in, lightly wipe off any remaining butter. Then heat pan using low heat. Add pancake batter about 1/4 cup.  Cover the pan.

There is no need to add oil or butter to the pan. The 2 tablespoons butter required in the recipe will not only add aroma and flavor to the pancake, but will also keep the pancake from sticking on the pan surface. Also, I use low heat in order not to burn the pancakes and cover the pan to keep the heat in. It also helps if you use glass cover so you can see when the pancakes are ready to be flipped over.

6. Once the pancake top is almost dry, you can already turn it over. Cook for about a minute or two and remove from pan.

I usually wait for the top to be completely dry or cooked because then I don't have to flip it over quickly fearing the remaining wet batter on top to spill everywhere. :)

7. Put the condensed milk cans in a pot with water. Bring to boil then simmer for 2 hours. Add water to keep the cans fully submerged. Then let cool completely before opening the can so it won't burst in your face. :) (Do this step days or hours ahead)

Store yema in an airtight container and refrigerate. Take it out if you'll need it for your Yema Pancakes sessions.

8. I piped the yema here to make a prettier picture, you can do so too. But I would suggest you simply use a fork to drizzle the yema on top. Enjoy! :)

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