Filipino-style Buttered Pancakes

Ingredients

While the original Chinese Nǎiyóu sū bǐng is a savory pancake made with scallions and sesame oil, the Filipino-style Buttered Pancakes take a sweet and buttery approach. The Chinese version is typically enjoyed as a street food snack, while the Filipino version is a popular breakfast dish. The Filipino-style pancakes are also larger and fluffier, with a sweeter flavor profile. We alse have the original recipe for Nǎiyóu sū bǐng, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 tablespoons (25g) granulated sugar 2 tablespoons (25g) granulated sugar
• 1 tablespoon (15g) baking powder 1 tablespoon (15g) baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (470ml) milk 2 cups (470ml) milk
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 cup (56g) unsalted butter, melted 1/4 cup (56g) unsalted butter, melted
• Sweetened condensed milk, for drizzling Sweetened condensed milk, for drizzling
• Butter, for serving Butter, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 45g, 12g
• Protein: 8g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, whisk together the milk, eggs, and vanilla extract.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. 4.
   Gently fold in the melted butter until incorporated into the batter.
5. 5.
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
6. 6.
   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
7. 7.
   Repeat with the remaining batter.
8. 8.
   Serve the pancakes warm, drizzled with sweetened condensed milk and topped with a pat of butter.

Treat your ingredients with care...

• Flour — Make sure to measure the flour accurately using the spoon and level method to avoid dense pancakes.
• Eggs — Use large eggs at room temperature for the best results.
• Butter — Melt the butter and let it cool slightly before adding it to the batter to prevent it from cooking the eggs.

Tips & Tricks

• For extra fluffy pancakes, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then fold them into the batter just before cooking.
• Serve the pancakes with your favorite fruits, such as sliced bananas or strawberries, for added freshness.
• If you prefer a sweeter pancake, you can add a tablespoon of sugar to the batter.
• To keep the pancakes warm while cooking the remaining batches, place them on a baking sheet in a preheated oven at 200°F (95°C).
• Experiment with different toppings such as chocolate syrup, maple syrup, or fruit preserves to customize your pancakes.

Serving advice

Serve the Filipino-style Buttered Pancakes warm, stacked high on a plate. Drizzle them generously with sweetened condensed milk and place a pat of butter on top. Enjoy them with a cup of hot coffee or tea for a delightful breakfast experience.

Presentation advice

To make the pancakes visually appealing, stack them neatly on a plate, ensuring that each pancake is visible. Drizzle the sweetened condensed milk in a zigzag pattern over the stack and place a small pat of butter on top. Garnish with a sprig of fresh mint or a dusting of powdered sugar for an extra touch of elegance.