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Pinoy Hot Cake Recipe

Ingredients:
4 cups all purpose flour
8 tablespoons sugar
2 tablespoon baking powder
1/2 teaspoon salt
4 medium eggs
4 tablespoons oil (or butter)
4 cups water
1 teaspoon vanilla extract
3/4 teaspoon yellow food color
1 cup powdered milk
Directions:
For the wet mixture, crack the eggs on a bowl. Whisk until well beaten. Add the salt, oil (or melted butter), water and vanilla extract. Whisk until well combined. Set aside.
For the dry mixture, combine the all purpose flour, baking powder, sugar and powdered milk. Stir to mix well. Then, add the wet mixture to the dry mixture. Whisk gently until well combined. Do not overmix.
Add a few drops of yellow food coloring. Mix until well incorporated. Let this sit for 30 minutes.
Grease a pan with some oil and heat it using medium heat setting. Add a large scoop of the hotcake mixture and let it cook. Once the hotcake looks dry and bubbling, flip it to cook the other side. After a few seconds, transfer the hotcake to a serving plate. Do the same steps with the rest of the hotcake mixture.
Serve the hotcake in a stack. Brush some margarine and sprinkle some sugar to enjoy each hotcake. Optionally, you can pour syrup or chocolate.

Churro Stuffed French Toast with Cinnamon Sugar

Ingredients:
For the French Toast:
4 thick slices of brioche or Texas toast
4 ounces cream cheese, softened
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 large eggs
½ cup whole milk
1 teaspoon cinnamon
½ teaspoon nutmeg (optional)
1 teaspoon vanilla extract
2 tablespoons butter (for cooking)
For the Cinnamon Sugar Coating:
½ cup granulated sugar
1 tablespoon cinnamon
2 tablespoons melted butter
Directions:
In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Spread the cream cheese mixture evenly between two slices of bread, then top with the remaining two slices, creating a sandwich.
In a shallow dish, whisk together eggs, milk, cinnamon, nutmeg (if using), and vanilla extract.
Heat a large skillet or griddle over medium heat and melt the butter.
Dip each stuffed sandwich into the egg mixture, coating both sides, and let any excess drip off.
Cook each side for about 3-4 minutes or until golden brown and crisp.
In a separate bowl, mix the granulated sugar and cinnamon for the coating.
Brush the cooked French toast with melted butter, then roll in the cinnamon sugar mixture until fully coated.
Serve warm with maple syrup, chocolate sauce, or a dusting of powdered sugar.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 420 kcal | Servings: 2 servings
Tips:
Use day-old bread for better absorption and a crispier texture.
Serve with warm caramel or chocolate drizzle for an extra indulgent treat.

Fluffy Pancakes

Ingredients
1 ½ cups all-purpose flour: The foundation for tender pancakes.
2 ½ teaspoons baking powder: The secret to making them rise and become extra fluffy.
½ teaspoon salt: Balances the sweetness and enhances the flavor.
1 tablespoon granulated sugar: Adds just a hint of sweetness.
1 ¼ cups milk (any type): Keeps the batter smooth and creamy.
1 large egg: Adds structure and helps bind the ingredients.
3 tablespoons unsalted butter, melted: For richness and a touch of flavor.
1 teaspoon vanilla extract (optional): Adds a warm, aromatic note.
Optional Add-Ins
Blueberries, chocolate chips, or bananas: For a flavorful twist.
Cinnamon or nutmeg: For a hint of spice.
Step-by-Step Instructions
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
Make a well in the center of the dry ingredients and set aside.
2. Combine the Wet Ingredients
In a separate bowl or measuring cup, whisk together the milk, egg, melted butter, and vanilla extract (if using).
Pour the wet ingredients into the well of the dry ingredients.
3. Gently Mix the Batter
Stir the batter gently with a spatula or whisk until just combined. A few lumps are fine—overmixing can make the pancakes dense. Let the batter rest for 5–10 minutes to allow the baking powder to activate.
4. Preheat and Grease the Pan
Heat a nonstick skillet or griddle over medium heat.
Lightly grease the surface with butter or cooking spray.
5. Cook the Pancakes
Pour 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle if needed.
Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancake carefully and cook for another 1–2 minutes on the other side, until golden brown.
6. Serve
Stack the pancakes on a plate and serve warm with your favorite toppings.
Topping Ideas
Classic: Butter and maple syrup.
Fruity: Fresh berries, banana slices, or a dollop of fruit compote.
Indulgent: Whipped cream, chocolate chips, or caramel drizzle.
Nutty: A sprinkle of toasted nuts or a smear of almond butter.
Storage Tips
Refrigerate: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
Freeze: Lay pancakes flat in a single layer, freeze for 1 hour, then transfer to a freezer bag. Reheat directly from frozen in the toaster or microwave.

Waffles

Ingredients
2 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
2 large eggs
1 3/4 cups milk
1/2 cup Melted or Softened Butter
1 tsp vanilla extract

Instructions
Preheat your waffle iron according to the manufacturer’s instructions.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, beat the eggs. Add the milk, Butter, and vanilla extract, and mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix; some lumps are okay.

Pour the batter into the preheated waffle iron, spreading it evenly. Cook according to the waffle iron’s instructions, usually about 3-5 minutes, or until the waffles are golden brown and crisp.

Serve the waffles warm with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream.

Biscuits and Sausage Gravy Breakfast Pizza

Ingredients 

  • 1 pound breakfast sausage
  • 2 tablespoons flour
  • 2 cups milk
  • 2 eggs , beaten
  • 1 pre-baked pizza crust
  • 1 cup shredded Cheddar cheese
  • Salt and pepper , to taste
 

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 375°F (190°C) . Place the pre-baked pizza crust on a baking sheet lined with parchment paper for easy cleanup.

 

2. Cook the Breakfast Sausage

In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked through, breaking it apart into small crumbles as it cooks. Drain any excess grease from the pan.

 

Pro Tip: For added flavor, use spicy sausage if you prefer a kick.

 

3. Make the Sausage Gravy

Sprinkle the flour over the cooked sausage in the skillet, stirring constantly to coat the meat evenly. Cook for 1–2 minutes , allowing the flour to toast slightly.

 

Gradually pour in the milk while whisking continuously to prevent lumps. Stir in the beaten eggs and season with salt and pepper. Continue cooking until the mixture thickens into a creamy gravy—about 5–7 minutes .

 

4. Assemble the Pizza

Spread the sausage gravy evenly over the pre-baked pizza crust, ensuring it covers the surface without spilling over the edges. Sprinkle the shredded Cheddar cheese generously over the top.

 

Optional: Add toppings like diced green onions, cooked bacon, or sliced mushrooms for extra variety.

 

5. Bake Until Cheesy Perfection

Place the assembled pizza in the preheated oven and bake for 10–12 minutes , or until the cheese is bubbly and golden brown around the edges.

 

Tip : If you want an extra crispy topping, broil the pizza for 1–2 minutes at the end of baking—watch closely to avoid burning.

 

6. Cool and Serve

Remove the pizza from the oven and let it cool for 5 minutes before slicing. Cut into wedges and serve hot with additional toppings like fresh parsley or hot sauce if desired.

 

Optional: Pair with fresh fruit or a side of hash browns for a complete breakfast feast.

 

Tips for Success

      • Use High-Quality Sausage : Fresh, flavorful sausage enhances the overall taste of the gravy.
      • Don’t Overfill the Crust : Leave enough space for the toppings to sit comfortably without making the pizza soggy.
 

 

 

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  4. Banana-Blueberry Smoothie
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