Ube Pancake with Macapuno
Ube is a type of root crop specifically a yam that has a distinct purple colour, similar to taro and sweet potato in texture this root crop is widely used in the Philippine cuisine as a dessert ingredient. Popular recipes that uses this include ube cake, ube ice cream, ube candies and ube halaya to name some but have you tried it in pancakes?
I am not sure though if this is popular in the Philippines because the last time I was there I never heard of this until one time I saw this in a restaurant poster when I was in Hawaii (Yes! of all places this is where I will discover it). I saw it when I was walking from Ross outlet to the Walmart near Ala Moana, I haven’t tried it there but I told myself I am going to make them when I come back home to New Zealand and that’s what I did. At first it was an experiment until I got my formula, unlike the normal pancakes since majority of its ingredient is purple yam this is quite moist but still fluffy, it was harder to flip due to its moistness but best of all it has that ube texture and taste that nearly resembles the cake version.
The Ube Pancake I saw in Hawaii was served with cream and butter but for this post I guess it’s more logical to use macapuno as ube is always associated with it back home.
- 1¼ cup flour
- 1 cup grated purple yam (you can get this frozen on Asian Grocers)
- 1 tsp baking soda
- 2 tsp baking powder
- 4 tbsp caster sugar
- ½ tsp salt
- 2 cups buttermilk
- 1 egg, lightly beaten
- sweetened macapuno
- In a large bowl, combine flour, baking soda, baking powder, caster sugar and salt.
- Add the buttermilk and the egg and mix until combined.
- Add grated purple yam and mix until combined.
- In a non-stick pan add a small amount of oil then pour pancake batter to desired size. Cook for 3-4 minutes on each side.
- Serve topped with sweetened macapuno.