Description
Ube mochi pancakes are fluffy, chewy pancakes that combine the vibrant purple sweetness of ube (purple yam) with the unique texture of mochi flour, resulting in a delightful and visually stunning breakfast or dessert treat. Perfect for any meal, these pancakes offer a sweet, earthy flavor with a pleasantly chewy bite and are easy to make with simple ingredients.
Ingredients
Scale
Dry Ingredients
- 3/4 cup mochiko (sweet rice flour)
- 1/2 cup all-purpose flour (or gluten-free all-purpose flour blend for gluten-free option)
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
Wet Ingredients
- 1 large egg
- 3/4 cup milk or coconut milk
- 1/4 cup melted butter (or vegan butter for dairy-free)
- 1 teaspoon vanilla extract
- 1/2 cup ube halaya (purple yam jam)
Instructions
- Prepare your dry ingredients: In a large mixing bowl, whisk together mochiko, all-purpose flour, baking powder, and sugar until fully combined and free of lumps.
- Mix your wet ingredients: In a separate bowl, beat the egg then add milk, melted butter, vanilla extract, and ube halaya. Whisk until smooth and the colors blend beautifully.
- Combine wet and dry: Pour the wet ingredients into the dry mixture. Gently fold the batter until just combined — be careful not to overmix to keep the pancakes light yet chewy.
- Cook your pancakes: Heat a non-stick pan or griddle over medium heat and lightly grease it. Scoop about 1/4 cup of batter per pancake, spreading slightly. Cook for 3-4 minutes until bubbles form on top and the edges look set, then flip and cook for another 2-3 minutes until golden with a tender, chewy center.
- Serve and enjoy: Stack your ube mochi pancakes on a plate and serve warm, ready to be garnished and savored!
Notes
- Use fresh ube halaya for authentic flavor, opting for high-quality ube jam over powders or extracts.
- Do not overmix the batter to avoid dense pancakes; stir just until ingredients come together.
- Keep the cooking heat moderate to allow pancakes to cook through without burning.
- Let the batter rest 5-10 minutes if desired for better texture and flavor melding.
- Adjust batter consistency by adding a splash more milk if too thick, or more mochiko if too thin.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Filipino
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg