Ube Pancakes
Naturally purple pancakes for a memorable brunch.
Ube pancakes are classic pancakes whose batter is coloured and flavoured by purple yam powder: five to ten grams are enough for a lavender stack, darker as you increase the dose. The taste stays that of a fluffy pancake, with an added vanilla note. Twenty-five minutes, ten of them resting the batter, for two people.
Ready in 25 min
Ingredients
- 1 to 2 tsp of UBÉRA powder (5 to 10 g)
- 150 g of flour
- 1 egg
- 200 ml of milk
- 1 tbsp of sugar
- 1 tsp of baking powder
- 1 pinch of salt
- Maple syrup and fresh fruit to serve
Preparation
- 1Mix the flour, baking powder, sugar and salt. Separately, whisk the egg with the milk and the UBÉRA powder until dissolved.
- 2Combine the two mixtures without overworking the batter.
- 3Cook in a lightly oiled pan: 2 minutes until bubbles appear, then 1 minute on the other side.
- 4Stack, drizzle with maple syrup and top with fresh fruit.
Tip
Let the batter rest for 10 minutes before cooking — the pancakes will be even fluffier.
Variations
- Plant-based version: plant milk and a mashed banana instead of the egg.
- Add blueberries to the batter as they cook: purple answers purple.
- Coconut topping: toasted shredded coconut and maple syrup, a nod to Filipino desserts.
Frequently asked questions
Why aren't my pancakes very purple?
Colour depends on the dose and the cooking: 10 g of powder gives a clear purple, 5 g a lavender tint. A pan that is too hot browns the surface and hides the colour — cook over medium heat.
Can I make the batter the day before?
Yes, covered in the fridge. Give it a whisk before cooking; the baking powder loses a little strength, so add half a teaspoon more.
What should I serve them with?
Maple syrup and fresh fruit for the classic version; plain yoghurt and lemon zest for something fresher; or a spoonful of coconut cream to stay in the world of ube.
Ready to try?
