New Filipino Breakfast; Ube Pancakes
By Karena Apollonya Ebora Higgins
I heard about this cafe in the valley whose cook was flipping Ube Pancakes and was like wha? where? Balls! I never got to actually try them. Its like a “in the know” type situation, where they only serve these purple masterpieces on the third moon of every Saturn rising or some shit like that. So…I decided “screw going to the valley!I can make my own.” Hello? Gas is hella expensive. I have to say, of the things I’ve baked or attempted to cook, this recipe came out surprisingly de-freakin-licious on the first try. Serve these purple flapjacks with butter and good old pure Maple Syrup. Enjoy.
Recipe makes 4 servings-medium sized pancakes
2 large eggs
1 cup of coconut milk (not the thick stuff from the can. Use the brand SO DELICIOUS-dairy free)
2 1/2 teaspoons vegetable oil
1 cup pancake mix (LOG CABIN-All Natural Pancake Mix)
1 cup defrosted grated purple yam/ube (Angelina frozen purple yam-found in Asian/Filipino grocery store)
1 tablespoon butter
- In a large bowl, combine all of the ingredients.Whisk until thoroughly incorporated.
- Heat a lightly oiled/buttered griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.