Ube Pancakes with Coconut Syrup
Fluffy, vibrant purple ube pancakes, infused with the distinct, nutty, vanilla-like flavor of purple yam, served with a luscious, creamy coconut syrup. A delightful Filipino-inspired breakfast or brunch that's as beautiful as it is delicious.
Ingredients
- •1.5 cup all-purpose flour
- •2 tablespoon granulated sugar
- •1 tablespoon baking powder
- •0.25 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
- •0.25 cup light brown sugar, packed
- •1 pandan leaf, tied into a knot (optional)
- •0.5 teaspoon vanilla extract (if not using pandan)
- •0.125 teaspoon salt for syrup
- • as needed vegetable oil or butter for griddle
Instructions
- 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.
Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 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.
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.
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.
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.
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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux