Ube Mochi Pancakes
Ube Mochi Pancakes are a delightful blend of fluffy pancakes and the unique flavor of ube, offering a visually appealing and tasty breakfast option that's easy to prepare.
Servings: 4 pancakes
Calories: 275kcal
Ingredients
Dry Ingredients
- 3/4 cup mochiko (sweet rice flour) Essential for the chewy quality of the pancakes.
- 1/2 cup all-purpose flour Can substitute with gluten-free all-purpose flour blend.
- 1 tablespoon baking powder Helps pancakes rise.
- 2 tablespoons granulated sugar Adds a touch of sweetness.
Wet Ingredients
- 1 large egg Provides richness.
- 3/4 cup milk or coconut milk Coconut milk enhances flavor.
- 1/4 cup melted butter or vegan butter Choose based on dietary preference.
- 1 teaspoon vanilla extract Elevates flavor.
- 1/2 cup ube halaya (purple yam jam) The star ingredient for color and taste.
Instructions
Preparation
- In a large mixing bowl, whisk together the mochiko, all-purpose flour, baking powder, and sugar until fully combined and free of lumps.
- In a separate bowl, beat the egg, then add the milk, melted butter, vanilla extract, and ube halaya. Whisk until smooth, creating a lovely lavender hue.
- Pour the wet ingredients into the dry mixture. Gently fold the batter until just combined to preserve the light yet chewy texture.
Cooking
- Heat a non-stick pan or griddle over medium heat and lightly grease it.
- Scoop about 1/4 cup of batter per pancake and cook for 3-4 minutes until bubbles form on top, then flip and cook for another 2-3 minutes until golden brown.
- Stack the pancakes on a plate and serve warm.
Notes
Let the batter rest for 5-10 minutes before cooking for fluffier pancakes. Consider adding chopped nuts or coconut for texture. Use a squeeze bottle to create perfectly round pancakes.