Ube Pancakes with Coconut Syrup

• •1.5 cup all-purpose flour
• •2 tablespoon granulated sugar
• •1 tablespoon baking powder
• •0.3 teaspoon salt
• •1 large egg
• •1 cup whole milk
• •2 tablespoon unsalted butter, melted
• •1.5 teaspoon ube extract
• •2 tablespoon ube halaya (purple yam jam), softened
• •13.5 oz full-fat coconut milk
• •0.3 cup light brown sugar, packed
• •1 pandan leaf, tied into a knot (optional)
• •0.5 teaspoon vanilla extract (if not using pandan)
• •0.1 teaspoon salt for syrup
• • as needed vegetable oil or butter for griddle

Instructions

1. 1

   Prepare the Coconut Syrup: In a small saucepan, combine the full-fat coconut milk, light brown sugar, pandan leaf (if using), and a pinch of salt. Bring to a gentle simmer over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture thickens slightly, about 8-10 minutes. If not using pandan, stir in the vanilla extract after removing from heat. Remove the pandan leaf before serving. Keep warm while you make the pancakes.

2. 2

   Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

3. 3

   Prepare Wet Ingredients: In a separate medium bowl, whisk the large egg, whole milk, melted unsalted butter, ube extract, and softened ube halaya until smooth and uniformly purple.

4. 4

   Combine Batter: Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are perfectly fine; do not overmix, as this will result in tough pancakes. Let the batter rest for 5-10 minutes while you heat your griddle.

5. 5

   Cook Pancakes: Heat a lightly oiled or buttered griddle or large non-stick pan over medium-low heat. Once hot, pour about 1/4 cup of batter per pancake onto the griddle, spacing them apart.

6. 6

   Flip and Finish: Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set, then flip and cook for another 1-2 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more oil or butter to the griddle as needed.

7. 7

   Serve: Stack the warm ube pancakes on plates and generously drizzle with the warm coconut syrup. Garnish with fresh fruit, toasted coconut flakes, or a dollop of whipped cream, if desired.

Chef's Tips

• 💡Do not overmix the pancake batter; lumps are okay. Overmixing develops gluten, leading to tough pancakes.
• 💡Adjust the amount of ube extract to achieve your desired purple color and flavor intensity. Start with the recommended amount and add a little more if you prefer a deeper hue or stronger ube taste.
• 💡Keep cooked pancakes warm by placing them on a baking sheet in an oven preheated to 200°F (95°C) while you finish cooking the remaining batter.
• 💡For extra richness in the pancakes, replace a quarter of the milk with coconut milk.
• 💡The coconut syrup can be made ahead of time and reheated gently before serving.