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Ube pancakes
Who doesn't like being woken up by the fragrance of freshly brewed coffee accompanied by fresh-squeezed orange juice and some pancakes hot off the griddle? When I was a kid, it was always a special treat when my dad made pancakes for breakfast since my mom dislikes them. Along with French toast, pancakes were the first things I learned to cook over the stove. My personal favorite remains the basic one from Joy of Cooking. Cooking for Engineers has a great post on that basic recipe.One day early last year, bored with the usual pancake trappings of fresh fruit and maple syrup, I decided to try adding ube to the batter. Burnt Lumpia's version includes buttermilk, which I don't keep in my refrigerator, so I married the basic recipe with theirs and came up with the following recipe.You can find ube at any Asian market, usually in 1-lb frozen slabs. Because it is so starchy, it might be necessary to add a little more liquid to the batter to fix the consistency. Not counting what's stuck to the measuring cup, most of it should pour out of a 1/4-cup measure in about 4-5 seconds with a little shaking.Ube pancakesDry ingredients:
1 1/2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 Tbsp sugar
1 Tbsp cinnamon (optional)
1/2 tsp cardamom (optional)
1/4 tsp nutmeg (optional)Wet ingredients:
1 1/2 to 1 3/4 cups milk
2 large eggs (or 1/2 cup Egg Beaters or similar if you're watching your cholesterol)
1 T vanilla extract
3 T melted butter, cooled to lukewarm
8 oz grated ube, defrosted and mashed slightly so the gratings separate into small uniform chunks.Combine all dry ingredients with a whisk in a large mixing bowl.
If you want your pancakes to be more uniform in texture, blend together the ube and the milk. Otherwise, skip this step.
In a separate bowl, whisk milk, eggs, and vanilla together, then drizzle in butter.
Make a well in the middle of the dry ingredients.
Pour wet ingredients into the well and gently fold into dry ingredients. Don't worry about the lumps--they will come out when they cook.Heat griddle or a pan over medium to medium-high heat. Lightly grease the griddle or pan, then pour in batter in 1/4 cup increments.
Space the pancakes at least 1/2 inch apart so they have room to expand. Watch the surface for big bubbles--when they're about to pop, flip the pancake over.
The bottoms should be golden brown; if not, wait longer next time. They're done when the other side is also golden brown, about 30 seconds to a minute. Serve hot.
1 1/2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 Tbsp sugar
1 Tbsp cinnamon (optional)
1/2 tsp cardamom (optional)
1/4 tsp nutmeg (optional)Wet ingredients:
1 1/2 to 1 3/4 cups milk
2 large eggs (or 1/2 cup Egg Beaters or similar if you're watching your cholesterol)
1 T vanilla extract
3 T melted butter, cooled to lukewarm
8 oz grated ube, defrosted and mashed slightly so the gratings separate into small uniform chunks.Combine all dry ingredients with a whisk in a large mixing bowl.
If you want your pancakes to be more uniform in texture, blend together the ube and the milk. Otherwise, skip this step.
In a separate bowl, whisk milk, eggs, and vanilla together, then drizzle in butter.
Make a well in the middle of the dry ingredients.
Pour wet ingredients into the well and gently fold into dry ingredients. Don't worry about the lumps--they will come out when they cook.Heat griddle or a pan over medium to medium-high heat. Lightly grease the griddle or pan, then pour in batter in 1/4 cup increments.
Space the pancakes at least 1/2 inch apart so they have room to expand. Watch the surface for big bubbles--when they're about to pop, flip the pancake over.
The bottoms should be golden brown; if not, wait longer next time. They're done when the other side is also golden brown, about 30 seconds to a minute. Serve hot.
