This post is sponsored by Nellie’s Free Range.
Try these purple ube pancakes if your kids love colorful foods like mine. These vibrant pancakes are packed with ube flavor and sweet enough to eat without syrup. But you can drizzle some condensed milk on top for a sweet treat.
For delicious pancakes, remember to use high-quality egg and butter, such as Nellie’s Free Range. All of Nellie’s farms are Certified Humane, meaning they follow the highest standards of humane farm animal care. And happy hens lay rich and delicious eggs.
These vibrant pancakes are packed with ube flavor and sweet enough to eat without syrup.
- 1 Nellie’s Free Range Egg
- 1 cup ube paste (see ube paste recipe below)
- 1/2 cup milk
- 2/3 cup all-purpose flour
- 4 tsp baking powder
- a pinch of salt
- oil for coating the pan
In a bowl, beat the egg. Mix in ube paste and milk.
In a separate bowl, combine flour, baking powder, and salt.
Pour the wet mixture into the dry mixture. Mix with a rubber spatula until just combined.
Coat a non-stick pan with oil and heat over medium heat. Pour batter onto the pan and spread it into a circle. Cook until the edges are dry. Flip and cook the other side.
This ube paste is the base for ube pancakes
- 4 oz/ 115 g powdered ube
- 4 cups water
- 1 can 14 oz sweetened condensed milk
- 1 stick Nellie’s Free Range Unsalted Butter cut into small pieces
- 1 tbsp ube extract
- 1 tsp vanilla extract
In a pot, combine powdered ube, water, and condensed milk. Simmer over low heat for 30 minutes while stirring frequently.
Add butter, ube extract, and vanilla extract. Simmer for additional 10~15 minutes until the mixture thickens.
Note: Since it takes a bit of time to make the ube paste, I recommend making a large batch and freezing the leftover paste. Ube paste can be frozen for up to 3 months.