Ube Pancakes with Coconut Syrup
Fluffy purple yam (ube) pancakes served with a rich coconut syrup. A delightful shellfish-free Filipino-inspired breakfast!
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Ingredients
- 1 cup All-Purpose Flour
- 2 tsp Baking Powder
- 2 tbsp Sugar
- 1/4 tsp Salt
- 1 large Egg
- 1 cup Milk
- 2 tbsp Melted Butter
- 1 tsp Ube Extract
- 1 can Coconut Milk
- 1/2 cup Sugar
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, whisk together flour, baking powder, sugar, and salt.
- 2In a separate bowl, whisk together egg, milk, melted butter, and ube extract.
- 3Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 4Heat a lightly oiled griddle or pan over medium heat. Pour 1/4 cup of batter onto the griddle for each pancake.
- 5Cook for 2-3 minutes per side, or until golden brown.
- 6While the pancakes are cooking, prepare the coconut syrup: In a saucepan, combine coconut milk and sugar. Bring to a simmer over medium heat and cook for 5-7 minutes, or until the syrup has thickened slightly.
- 7Serve ube pancakes with coconut syrup.
Substitutions
Milk → Coconut Milk
Dairy-free option that complements the coconut syrup and ube flavor
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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