Folded Hotcakes with Strawberry Cream Filling

Folded Hotcakes with Strawberry Cream Filling

Folded Hotcakes With Strawberry Cream Filling


For Hotcakes:

  • 3 pieces eggs
  • 1 cup milk
  • 4 tablespoons oil
  • 1 pack MAYA Fluffy n’ Tasty Original Hotcake Mix 200grams

For Filling:

  • 2 cups whipping cream
  • ½ cup strawberry jam
  • fresh strawberries for toppings


  1. In a bowl, combine eggs, milk, and oil. Mix well.
  2. Sift hotcake mix and add to the egg mixture. Mix well.
  3. Heat a non-stick frying pan brushed with cooking oil, over a medium heat.
  4. Pour 1/4 cup of the hotcake batter onto pre-heated pan.
  5. Cook until bubbly then turn to cook the other side.
  6. Using a cooling rack or a taco shell molder, fold the cooked hotcake to form a taco like shape, let it cool down inside the refrigerator for about 10 to 15 minutes to retain the taco shell shape.
  7. While cooling down the folded hotcakes, for filling: Whip the whipping cream using a mixer, until it forms stiff peak. Add strawberry jam and whip again using the mixer, until well blended.
  8. Using a piping bag, pipe the strawberry cream filling between the folded hotcakes, as desired. Top with fresh strawberries and serve.

2 thoughts on “Folded Hotcakes with Strawberry Cream Filling

  1. Portia Isip says:

    I got confused with the recipe, where is the instruction about making the strawberry cream filling? Why is there instruction about adding chocolate chips and marshmallows when the recipe is about making folded hotcakes with strawberry cream

    • April Pagaling says:

      Hi! Sorry for that. It seems that we inadvertently mixed the recipe with another. This Folded Hotcakes with Strawberry Cream Filling is now updated.

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