Ube Mochi Pancakes

Bright purple, chewy, and absolutely delicious — ube mochi pancakes are a trendy breakfast treat that’s taking over brunch menus everywhere. This recipe combines two beloved ingredients: ube (a sweet purple yam) and mochiko flour (sweet rice flour), which gives the pancakes a delightful chewy texture. These pancakes are sweet, soft, and unique in flavor, and they pair wonderfully with syrup or condensed milk. The perfect treat for a cozy morning or a special brunch.

Ingredients:

I. Ube (Mashed or Ube Extract): The star ingredient that gives the pancakes their signature purple color and sweet flavor.

II. Mochiko Flour: Sweet rice flour that creates the chewy texture in the pancakes.

III. All-Purpose Flour: For a soft, fluffy pancake.

IV. Baking Powder: Helps the pancakes rise and become light.

V. Sugar: For the sweetness that pairs with the ube flavor.

Instructions:

1. Prepare Ube: If you're using fresh ube, boil or steam it until soft, then mash it. If you're using ube extract, a couple of tablespoons will do the trick.

2. Mix Dry Ingredients: In a bowl, combine mochiko flour, all-purpose flour, baking powder, and sugar.

3. Add Wet Ingredients: Stir in the mashed ube, milk, eggs, and melted butter to the dry ingredients. Mix until smooth.

4. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Pour in about 1/4 cup of batter for each pancake. Cook for 2-3 minutes per side or until golden brown.

5. Serve: Stack the pancakes on a plate and drizzle with syrup or condensed milk. Add a dollop of whipped cream for extra indulgence.

Conclusion:

Ube mochi pancakes bring a unique twist to your typical pancake breakfast. The chewy texture combined with the sweet ube flavor is a total game-changer. Perfect for breakfast or brunch with friends and family.