Maja Blanca Pancakes
Coconut milk and sweet corn turn a classic Filipino dessert into pancake form, fluffy, lightly sweet, and topped with blonde butter syrup. Same maja blanca flavor you know, just built for breakfast instead of a chilled dessert plate. Ready in under 30 minutes.
Servings: 5 people
Calories: 705kcal
Equipment
- 1 non-stick pan
- 1 MIxing Bowl
Ingredients
Maja Blanca Pancakes
- 1 cup All purpose Flour
- 2 tablespoon white sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup coconut milk
- 2 tablespoon oil
- ¼ cup sweet cream-style corn or whole kernel corn
Blonde Butter Syrup
- ½ cup Salted butter
- ¾ cup white sugar
- ½ cup heavy cream or evaporated milk
Instructions
Maja Blanca Pancakes
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, salt, and sugar.1 cup All purpose Flour, 2 tsp baking powder, 1 tsp salt, 2 tbsp white sugar
- In a separate bowl, whisk together the wet ingredients: coconut milk, eggs, and oil.1 egg, 1 cup coconut milk, 2 tbsp oil
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix—the batter should be slightly lumpy.
- Gently fold in the corn until evenly distributed throughout the batter.¼ cup sweet cream-style corn or whole kernel corn
- Heat a skillet or griddle over medium heat and lightly grease with butter or cooking spray.½ cup Salted butter
- Pour a ladleful of batter onto the skillet, using the back of the ladle to spread it into a circular shape.
- Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
- Serve hot, topped with a generous drizzle of Blonde Butter Syrup.
Blonde Butter Syrup
- In a small saucepan, melt the salted butter over medium heat.½ cup Salted butter
- Once the butter is melted, pour in the heavy cream or evaporated milk and stir until well combined.½ cup heavy cream or evaporated milk
- Add the granulated sugar to the saucepan and continue to stir until the sugar is completely dissolved.¾ cup white sugar
- Allow the mixture to come to a gentle boil, then reduce the heat to low and let it simmer for about 5 minutes, stirring occasionally.
- Remove the saucepan from the heat and let the syrup cool slightly before serving.
- Drizzle the warm Blonde Butter Syrup over your Maja Blanca Pancakes for a decadent finishing touch.
Notes
- Do not overmix the batter. A few lumps are fine and help keep the pancakes fluffy.
- Use medium heat so the pancakes cook through without browning too quickly.
- Cream-style corn gives the best maja blanca flavor, but whole corn works if that’s what you have.
- Coconut milk adds richness, but you can substitute regular or evaporated milk if needed.
- These pancakes are lightly sweet. Add more sugar or serve with syrup if you prefer them sweeter.
- Best served fresh, but leftovers reheat well in the microwave or toaster.
Nutrition
Calories: 705kcal | Carbohydrates: 52.1g | Protein: 5.4g | Fat: 59g | Saturated Fat: 17.5g | Cholesterol: 110mg | Sodium: 7896mg | Potassium: 4152mg | Fiber: 2g | Sugar: 16.2g | Calcium: 1763mg | Iron: 5mg
