Ingredients
- 1 cup mochi flour (sweet rice flour)
- 1/2 cup all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1/2 cup purple yam (ube) puree (store-bought or homemade)
- 2 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Optional: purple food coloring for a brighter hue
Recipe Description
Discover a delightful twist on breakfast with these Ube Mochi Pancakes—combining the chewy texture of mochi with the sweet, earthy flavor of ube. Their vibrant purple color and unique mouthfeel make them a showstopper on any breakfast table, perfect for a special weekend treat or brunch with friends.
Recipe Directions
Instructions:
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In a large bowl, whisk together mochi flour, all-purpose flour, sugar, baking powder, and salt.
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In another bowl, combine milk, ube puree, eggs, melted butter, and vanilla extract. Mix well.
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Pour wet ingredients into dry ingredients and gently stir until just combined. Don’t overmix.
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Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
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Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes.
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Flip and cook the other side until golden and cooked through, about 2 more minutes.
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Serve warm with your favorite syrup, coconut cream, or fresh fruit.
