Ube Pancakes with Coconut Syrup

Ingredients

• 1 1/2 cups All-Purpose Flour
• 2 tsp Baking Powder
• 2 tbsp Sugar
• 1/4 tsp Salt
• 1 large Egg
• 1 1/4 cups Milk
• 2 tbsp Melted Butter
• 1 tsp Ube Extract
• 1 can Coconut Milk
• 1/2 cup Sugar

Instructions

1. 1In a large mixing bowl, combine the 1 1/2 cups of All-Purpose Flour, 2 tsp of Baking Powder, 2 tbsp of Sugar, and 1/4 tsp of Salt. Whisk these dry ingredients together until they are well mixed.
2. 2In a separate medium mixing bowl, whisk together the 1 large Egg, 1 1/4 cups of Milk, 2 tbsp of Melted Butter, and 1 tsp of Ube Extract until thoroughly combined.
3. 3Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until the ingredients are just combined and no streaks of dry flour remain; avoid overmixing, as this can make the pancakes tough.
4. 4Place a large griddle or a large frying pan over medium heat, aiming for a surface temperature of approximately 325-375°F (160-190°C). Allow it to heat for 3-5 minutes.
5. 5Once the griddle is hot, pour 1/4 cup of the pancake batter onto the cooking surface for each pancake, leaving some space between them.
6. 6Cook the pancakes for 2-3 minutes on the first side, or until you see bubbles forming on the surface and the edges appear set. Flip each pancake with a spatula and cook for another 2-3 minutes on the second side, until golden brown and cooked through.
7. 7While the pancakes are cooking, prepare the coconut syrup. In a small saucepan, combine the 1 can of Coconut Milk and 1/2 cup of Sugar. Place the saucepan over medium heat (approximately 325-375°F / 160-190°C) and bring the mixture to a gentle simmer (small bubbles forming around the edges, about 185-205°F / 85-96°C). Cook, stirring occasionally, for 5-7 minutes, or until the syrup has slightly thickened and coats the back of a spoon.
8. 8Carefully transfer the cooked ube pancakes to serving plates and immediately drizzle them with the warm coconut syrup.

Related Guides