Ube Mochi Pancakes
Delightful pancakes infused with the sweet flavor of ube, perfect for family brunches or a comforting start to your day.
Ingredients
Dry Ingredients
- 3/4 cup mochiko (sweet rice flour) Lending a chewy texture
- 1/2 cup all-purpose flour Or gluten-free all-purpose flour blend for lightness
- 1 tablespoon baking powder For that fluffy rise
- 2 tablespoons granulated sugar To balance the flavors
Wet Ingredients
- 1 large egg Providing richness and binding
- 3/4 cup milk Or coconut milk for creaminess
- 1/4 cup melted butter Or vegan butter to enhance the flavor
- 1 teaspoon vanilla extract Adding aromatic notes
- 1/2 cup ube halaya (purple yam jam) Infusing a delightful sweetness and vivid color
Instructions
Preparation
- In a large mixing bowl, whisk together the mochiko, all-purpose flour, baking powder, and sugar until the mixture is free of lumps.
- In a separate bowl, beat the egg, then add the milk, melted butter, vanilla extract, and ube halaya. Mix until the ingredients are combined smoothly.
- Pour the wet ingredients into the dry ingredients. Gently fold them together until just combined, being careful not to overwork the batter.
Cooking
- Heat a non-stick pan over medium heat and lightly grease it. Scoop 1/4 cup of batter for each pancake and pour into the pan.
- Cook until bubbles form on the surface, then flip the pancakes and cook until they are golden brown and fluffy.
Serving
- Serve warm with your favorite toppings like fresh fruits, syrup, or powdered sugar.
Notes
Ensure ingredients are at room temperature before mixing. Avoid over-mixing the batter. Preheat the pan adequately for even cooking.