I’m obsessed with ube, the purple yam indigenous to the Philippines. This obsession first started when I bought that box of ube purple pancake mix from Trader Joe’s, which unfortunately is a seasonal item and is no longer sold there. Now I want to see that purple hue everywhere. And apparently so does everyone else. Everywhere I go, ube powder is sold out! I specifically went to a small Filipino market called Johnny Air Mart in the East Village (Ave A between 13th and 14th) and the woman there told me that she keeps selling out of all of her ube ingredients. I did manage to find ube extract online, and when my Butterfly ube flavoring finally came in the mail, I was so excited to experiment with an ube pancake recipe. The results were fun and purple and made me so happy. I don’t need to wait around for Trader Joe’s to bring back the purple people ube eater happiness, I can do it on my own!
160 g sweet rice flour
40 g sweet potato starch
2 teaspoons baking powder
1/2 teaspoon baking soda
sprinkle of salt
5 tablespoons cane sugar
1 teaspoon ube extract (I like the brand Butterfly)
1 cup milk
2 tablespoons olive oil
Combine all the dry ingredients–sweet rice flour, sweet potato starch, baking powder, baking soda, salt, sugar–in a bowl. Mix with a whisk so that the ingredients are well distributed.
In a separate bowl, combine the wet ingredients–the egg, olive oil and milk. Whisk so that the wet ingredients are well blended. Add the extract to the blended wet mixture (be careful, the purple hue is very dark, make sure you don’t get it everywhere). Pour the wet ingredient mixture into the dry pancake mix. Mix until just wet. There will be some lumps, but that’s ok, you don’t want to overblend.
Heat a pan to medium-high and ladle the pancake mixture using a big spoon. Cook about 2 minutes per side. You don’t need any syrup since the pancakes will be sweet, but it’s always more fun to serve with butter and maple syrup. 🙂