Fluffy Ube Pancakes

For a breakfast that's anything but ordinary, these purple ube pancakes are fluffy, lightly sweet with that signature hint of vanilla, and seriously photogenic on the Sunday brunch table.

Ingredients

Method

1. In a large bowl, combine the flour, baking powder, salt and sugar.
2. In another bowl, whisk together the milk, egg, melted butter and the ube paste.
3. Pour the wet ingredients over the dry ingredients and stir just until combined: a few lumps are fine, and not overmixing is the secret to fluffy pancakes.
4. Let the batter rest for 5 minutes.
5. Heat a lightly greased nonstick pan over medium heat.
6. Pour in one ladle of batter per pancake. Cook for 2 to 3 minutes, until bubbles appear on the surface, then flip and cook for another 1 to 2 minutes.
7. Stack the pancakes and serve with maple syrup, butter and fresh fruit.

Tips

For even fluffier pancakes, swap the regular milk for buttermilk (or milk with a teaspoon of lemon juice stirred in, left to stand for 5 minutes). The uncooked batter keeps for 24 hours in the fridge: just give it a good stir before using, as the ube tends to settle at the bottom.

Variations

• Lactose-free: swap the milk for a plant-based drink (oat or almond) and the butter for neutral oil.
• Coconut topping: serve with reduced coconut milk and a little toasted shredded coconut.
• Mini pancakes: pour one tablespoon of batter per pancake, perfect for kids.

Frequently asked questions

Why are my pancakes flat?

The batter was overmixed or the baking powder is old. Mix just until there's no dry flour left.

How do I keep a vibrant purple color?

Cook over medium heat: too high a heat browns the surface and hides the purple.

Can I freeze them?

Yes, separated with parchment paper. Reheat them straight from frozen in the toaster or a pan.

The perfect Sunday morning pairing: these pancakes and an iced ube latte.