Bibingka Pancake Recipe

Make the salted egg sauce: In a small mini food chopper, combine salted egg yolks, salt to taste, and 1/3 cup gata or coconut cream. Process until smooth and creamy. Set aside. 

In a large bowl, combine pancake mix, remaining 1 cup gata, sugar, egg, and melted butter. Whisk until just combined. 

Heat a nonstick pan over medium heat. Lightly brush the surface with melted butter (or oil if desired). Scoop and pour about 1/2 cup pancake mix into the center and cook. Watch the surface of the pancake until bubbles form and pop and the edges are just set. Flip. Cook until the pancake has risen on all sides and the center of the pancake bounces back immediately when pressed firmly. Remove from the pan. Repeat with remaining pancake mix. 

To serve, plate 2 to 3 pancakes on a plate. Top with butter, grated coconut, and lightly drizzle with salted egg sauce.