Ube Pancakes

Embrace the vibrant purple yam from the Philippines with these fluffy ube pancakes. Their sweet and nutty flavor pairs perfectly with a drizzle of coconut syrup or a sprinkle of toasted coconut flakes.

Prep time: 5 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 cup all-purpose flour

1/4 cup ube powder

1 tablespoon baking powder

1/4 teaspoon salt

2 tablespoons sugar

1 cup whole milk

1 large egg

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Coconut syrup or toasted coconut flakes for serving

Instructions

1. In a large bowl, whisk together the flour, ube powder, baking powder, salt, and sugar.

2. In another bowl, beat the egg and mix in the milk, melted butter, and vanilla extract until well combined.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy.

4. Heat a non-stick skillet over medium heat and lightly grease it with butter or oil.

5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

6. Serve the pancakes warm with coconut syrup or a sprinkle of toasted coconut flakes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, warm pancakes in a toaster or on a skillet over medium heat until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.