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In a bowl, beat eggs, then add water, oil, flavoring and ube halaya. Continue mixing using a wire whisk until there are no more lumps of ube halaya.
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Add in hotcake mix and stir until slightly lumpy. Do not overmix.
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In a preheated lightly greased pan or flat skillet, pour ¼ cup of hotcake batter. Crumble cream cheese on top of the batter, cover cream cheese with a small amount of the batter. Cook until bubbly and sides are dry.
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Flip hotcakes to cook the other side. Continue cooking until all batter is used.
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Best served with whipped cream, syrup and more cream cheese.