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Make This Sumptuous Pinoy Breakfast For The Morning After Valentine’s

The romance doesn’t end on February 14. The morning after can be just as memorable and delicious—especially if you take the time to make this extra special breakfast by Chef JP Anglo of Sarsa and ANC’s Show Me The Market fame. For these hotcakes, Chef JP takes inspiration from the ensaymada, adding sweetness with honey from Palawan, and a sharp, salty tang thanks to the queso de bola. The margarine, while not as upscale as pure butter, adds an extra dose of nostalgia to the breakfast when it was ubiquitous as Pinoys’ spread of choice. Spam is another essential component, evoking memories of our childhood eating Spam with rice. Regular Spam will do the trick, if the specialty Spam Tocino is no longer on supermarket shelves. And of course, feel free to use butter instead of margarine.


Queso de Bola Hotcakes with Spam Tocino and Palawan Honey

Serves 4


  • 1/3 cup milk
  • 1/3 cup corn oil
  • 1/3 cup water 
  • 1/3 cup sifted all-purpose flour 
  • 1 egg
  • 4 slices Spam tocino
  • 1/2 cup grated queso de bola 
  • 1/4 cup margarine
  • 3 tablespoons Palawan honey


1. In a mixing bowl, combine milk, corn oil, and water. In another bowl, add flour and uncracked egg. Place both bowls in the freezer for at least 30 minutes.

2. Cook Spam tocino slices in a skillet. Use an offset spatula to easily remove the slices from the pan.

3. Remove bowls from the freezer. Crack egg into the milk mixture and mix well. Then add flour to the milk-egg mixture and mix well.

4. Heat a nonstick skillet. Ladle the hotcake batter into the skillet to make hotcakes. Add grated queso de bola over each hotcake. 

5. Flip over the hotcakes once little bubbles start forming. Repeat until all the batter is finished. 

6. Serve hotcakes while still warm, with margarine, Palawan honey, and Spam tocino on the side. Sprinkle more queso de bola over hotcakes.


This recipe first appeared in FOOD Magazine, June –July 2014 issue

Recipe by JP Anglo

Styling by Angelo Comsti

Photography by Pat Mateo