Ube Pancakes
Bright and fluffy pancakes infused with ube halaya, perfect for a colorful breakfast treat.
Servings: 4 servings
Calories: 150kcal
Ingredients
Dry Ingredients
- 1 cup All-purpose flour Any basic white flour is fine
- 2 teaspoons Baking powder Crucial for fluffy results
- 2 tablespoons Sugar Plain white or coconut sugar for a twist
- 1 pinch Salt Just a pinch
Wet Ingredients
- 1 large Egg Straight from the fridge
- 1 cup Milk Whole, low-fat, or almond milk
- 1/2 cup Ube halaya Homemade or store-bought
- 2 tablespoons Butter Melted, salted or unsalted
- 1 teaspoon Ube extract Essential for color and flavor
Instructions
Preparation
- Combine all dry ingredients (flour, baking powder, sugar, and salt) in a large bowl and stir to mix.
- In another bowl, whisk together the egg, milk, melted butter, ube halaya, and ube extract until well combined.
- Add the wet ingredients to the dry ingredients and stir gently to combine, leaving some lumps.
- Let the batter rest for 5 minutes.
Cooking
- Heat a non-stick pan over medium-low heat, ensuring it's hot enough that water sizzles upon contact.
- Butter the pan and scoop about 1/4 cup of batter for each pancake, avoiding crowding.
- Cook until bubbles form and edges are set, then flip and cook for another minute.
- Cool pancakes on a wire rack to maintain texture.
Notes
You can freeze leftover pancakes by cooling them first and then stacking them with parchment in a zip bag. For more flavor, use ube halaya with bits of yam.