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Makes 6 pieces
Preparation and cooking time: 30 minutes


1/8 cup chopped vigan longganisa
1/2 tablespoon butter
1/8 cup corn kernels
1/4 cup cubed kesong puti
1/8 cup chopped spring onions

1 cup cake flour
2 tablespoons white sugar
1 teaspoon baking powder
Salt to taste
3/4 cup fresh milk
1 piece egg, beaten
2 tablespoons melted butter

1/8 cup chopped spring onions
1/8 cup cubed kesong puti
1/8 cup honey


1. In a non stick pan over medium heat, cook the vigan longganisa until brown and slightly crisp.
2. Mix in the butter, corn, kesong puti, and spring onions. Set aside.

1. Place the cake flour, sugar, baking powder, and salt in a bowl. Sift into a another bowl using a fine-mesh strainer. Set aside.
2. In another bowl, mix the fresh milk, egg, and butter. Pour into the flour mixture.
3. Mix gently just until the ingredients are incorporated. Do not overmix. Let the mixture rest for 10 minutes.
4. Fold in the filling mixture into the pancake mix.
5. Coat a nonstick pan with oil and heat over medium-low. Scoop about 1/4 cup into the nonstick pan. Cook until the top forms bubbles. Flip and cook the other side.

1. Serve with chopped spring onions, kesong puti, and honey.

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