Ingredients
2 cups (260 g) all-purpose flour
2 tsp baking powder
6 tbsp (87 g) white sugar
¼ tsp salt
2 large eggs at room temperature
2 ¼ cups (560 ml) evaporated milk
¼ cup (60 ml) melted & cooled margarine
Yellow food coloring
Oil to cook the hotcakes
Margarine & sugar for toppings
Instructions
In a bowl, sift flour, baking powder, sugar & salt. Set aside.
Using another bowl or jug, combine eggs, milk, and the melted and cooled margarine. Pour this mixture to the bowl of dry ingredients. Mix using a wire whisk, but do not overmix. Once it is almost incorporated, add yellow food color until you are happy with the color. Mix again until well incorporated. Use a rubber/silicone spatula to scrape down the sides and bottom of the bowl. Set this aside for 10 minutes.
After 10 minutes, add oil to a pan over low-medium heat. Spread the oil using a tissue/paper towel.
Add about 95 ml of the hotcake batter (1/2 cup minus 2 tbsp, or as per your liking). When the bubbles appear on top and the bottom side is brown, flip to cook the other side (about 1-2 minutes) until brown. Transfer to a plate.
Repeat the process until all the hotcake batter is used.
Spread margarine on top of each hotcakes and sprinkle sugar on top (but I prefer flipping the hotcakes on a bed of white sugar so they are coated nicely, just like the ones in food carts).
To enjoy, we don’t use a knife and a fork. It’s either we fold the hotcake like a taco and eat like a taco or roll it and eat.