Ube Pancakes
Make fluffy, creamy ube pancakes using thick ube halaya with no added sugar. Perfect for a sweet Filipino-inspired breakfast or brunch.
Servings (Adjustable):
Calories: 345kcal
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Ingredients
- ½ cup packed ube halaya 6 oz./170 grams purple yam jam, see tips below
- ⅓ cup all purpose flour
- ¼ cup beaten milk
- 1 small egg
- ½ teaspoon baking powder
- pinch of kosher salt
- coconut oil to lightly grease the pan 1 teaspoon or less
GARNISH:
- 2 tablespoons ube halaya purple yam jam
- 1 tablespoon macapuno sweetened coconut strings
Instructions
- Combine the dry ingredients in a bowl - flour, baking powder, and salt.
- In a separate bowl, mix ube halaya with beaten egg until well-combined.
- Transfer ube halaya mixture to the dry ingredients and pour milk. Combine the ingredients but do not over mix. Allow the ube halaya pancake mixture to rest for at least 15 minutes.
- Lightly grease the pan and heat on low, about 140°F (60°C).
- Pour 2 tablespoons of ube halaya pancake mixture. After 2 to 3 minutes or once 1 or 2 bubbles appear and the bottom is set, flip the pancake. Cook for another 2 to 3 minutes. Do this for the remaining ube halaya pancake mixture.
- Transfer the cooked ube halaya pancakes to a serving plate and top with ube halaya and macapuno.
Notes
Not all store-bought bottles of ube halaya (purple yam jam) are the same. Some ube halaya are excessively sweet with a light paste-like consistency while other bottles are thicker and less sweet.
Traditional homemade ube halaya from the Philippines are thicker. Some versions are smoother while others contain small bits of fresh ube. They are placed in a llanera mold, an oval tin container where Filipino Leche Flan is usually placed before steaming.
This Ube Halaya Pancake recipe was tested using 2 brands of store-bought purple yam jam and a homemade ube halaya. The homemade ube halaya and the store-bought purple yam jam for this final recipe version are not overly sweet, yet the sugar was omitted from the pancake mixture due to the addition of ube halaya and macapuno as garnish. The ube halaya used did not have a light paste-like consistency.
If the store-bought purple yam jam purchased is not thick with a light paste-like consistency, omit the addition of milk or add them gradually as needed.
Once the ube halaya, egg, and milk are combined with the flour mixture, the consistency is creamy enough for a pourable pancake batter.
If the ube halaya pancake batter is too thick, bubbles won’t appear while cooking the pancakes.
This recipe will create 6 pancakes, each with 2 tablespoons of the ube halaya pancake mixture.
If you prefer the pancake mixture to be sweeter, add 1 to 2 tablespoons of granulated sugar but be mindful of the additional ube halaya and macapuno when serving.
Keep watch as the pan heats up for the second batch of pancakes. Opt to turn off the heat to cool down the pan and avoid burning the pancakes.
Nutrition
Calories: 345kcal | Carbohydrates: 71g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 145mg | Potassium: 94mg | Fiber: 1g | Sugar: 46g | Vitamin A: 152IU | Calcium: 110mg | Iron: 1mg
Equipment
