Pro Tips
**Chef's Tips & Troubleshooting:**
- Do not overmix the batter — mix just until the ingredients are combined to keep the texture light.
- Sift dry ingredients like flour and baking powder together to remove lumps and aerate the mixture.
- For caramel, use a light-colored pan to monitor the color change and prevent burning.
- For fried desserts, maintain the oil at 350°F so the outside crisps without absorbing excess oil.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Buttermilk Pancakes
Made with ap flour, buttermilk, fresh milk and eggs — a sweet buttermilk pancakes treat that's perfect for merienda or dessert.
Instructions
- Combine all the dry ingredients in a mixing bowl starting with the flour, salt, baking soda, sugar, and baking powder. Mix well using a wire whisk.
- On another clean bowl, combine the eggs, buttermilk, milk, and melted butter. Stir.
- Pour-in the liquid mixture to the bowl with the mixture of dry ingredients. Gently whisk until all the ingredients are incorporated.
- Heat over a pan and then lightly spray some cooking oil.
- When the pan becomes hot, scoop about half a cup of mixture and then pour-in the pan. Cook for about 1 to 2 minutes. Flip the pancake and then cook the other side for the same time.
- Transfer to individual plates and then top with a scoop of whipped butter and some pancake syrup.
- Serve.
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Pro Tips & Troubleshooting
- Do not overmix the batter — mix just until the ingredients are combined to keep the texture light.
- Sift dry ingredients like flour and baking powder together to remove lumps and aerate the mixture.
- For caramel, use a light-colored pan to monitor the color change and prevent burning.
- For fried desserts, maintain the oil at 350°F so the outside crisps without absorbing excess oil.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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