Ube Pancakes

Ingredients

• Batter
• 1½ cups (190g) all-purpose flour
• 2 tablespoons granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup (240ml) full-fat canned coconut milk, shaken — shake the can well; separated coconut cream and water need to be combined before measuring
• ½ cup (120ml) buttermilk — or make a substitute: ½ cup whole milk + 1½ teaspoons white vinegar, stirred and rested 5 minutes
• 2 large eggs
• ⅓ cup (80g) ube halaya (purple yam jam) — store-bought from any Asian grocery store; Red Ribbon and Goldilocks brands are standard
• 1 teaspoon ube extract — this is not optional for color; without it the pancakes turn grey-brown on the griddle. Available at Asian grocery stores or online
• 3 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• For cooking
• 1–2 tablespoons unsalted butter (for the griddle)
• For serving
• ¼ cup ube halaya, warmed and thinned with 1–2 tablespoons coconut milk (for drizzling)
• Coconut whipped cream or regular whipped cream
• ¼ cup toasted sweetened coconut flakes
• Macapuno strings (optional — sweetened young coconut, found in jars at Asian grocery stores)
• Maple syrup (optional)

Instructions

1. 1.Dissolve the ube halaya. Pour the coconut milk into a small saucepan and warm over low heat for 2 minutes — it should be warm to the touch but not simmering. Add the ube halaya and whisk vigorously until fully dissolved and the liquid is uniformly purple, about 1 minute. Remove from heat and let it cool for 5 minutes. (If the coconut milk is cold when you add the halaya, the jam seizes and stays in chunks no matter how long you whisk.)
2. 2.Build the wet mixture. In a large bowl, whisk together the cooled ube-coconut milk, eggs, melted butter, ube extract, and vanilla. The mixture should be a deep, vivid violet. If it looks more lavender than purple, add another ¼ teaspoon of ube extract.
3. 3.Mix the dry ingredients. In a separate medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. 4.Combine, then add buttermilk. Pour the wet mixture into the dry ingredients and fold with a rubber spatula until about 75% combined — streaks of flour still visible. Add the buttermilk and fold until just combined. The batter will be slightly lumpy. This is correct. Overmixing activates the gluten and produces flat, dense pancakes. Stop the moment you stop seeing dry flour, even if the batter looks rough.
5. 5.Rest the batter. Let the batter sit for 5 minutes while you heat the pan. The baking powder activates and the gluten relaxes — the first pancakes you cook will be the same quality as the last.
6. 6.Heat the pan. Set a large non-stick skillet or griddle over medium-low to medium heat (not high — ube batter burns faster than plain pancake batter). Add about ½ teaspoon of butter and let it melt and coat the surface. When the butter starts to foam but hasn't browned, you're ready.
7. 7.Cook the pancakes. Pour ¼ cup of batter per pancake onto the griddle, leaving 2 inches between each. Cook undisturbed for 2½ to 3 minutes, until bubbles form across the entire surface of the pancake — not just the edges — and the edges look dry and set. Flip once with a wide spatula and cook for 1½ to 2 more minutes on the second side. The pancakes should be deeply violet on both sides with light golden speckles from the butter. If they're browning dark, turn down the heat.
8. 8.Warm the ube drizzle. Combine the remaining ube halaya with 1–2 tablespoons of coconut milk in a small bowl and microwave for 20 seconds, then stir until smooth and pourable.
9. 9.Serve immediately. Stack 2 pancakes per plate. Drizzle with warm ube halaya, add a dollop of coconut whipped cream, scatter toasted coconut flakes, and add macapuno strings if using. Serve with maple syrup on the side for anyone who wants more sweetness. Ube pancakes don't hold well — the color dulls and the texture softens as they sit, so eat them hot.