Ingredients:

  • 1 cup all-purpose flour (125 g)
  • 1 tablespoon granulated sugar (12 g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk (240 ml)
  • ½ cup ube halaya (ube jam) (120 g)
  • 1 large egg
  • 2 tablespoons unsalted butter, melted (28 g)
  • 1 teaspoon vanilla extract
  • ½ cup coconut cream (120 ml)
  • 1 tablespoon maple syrup (15 ml)
  • ½ teaspoon vanilla extract

Instructions:

  1. In a bowl, whisk together buttermilk, ube halaya, egg, melted butter, and vanilla extract until smooth.
  2. In another bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. Pour the wet mixture into the dry ingredients. Stir gently until just combined; a few lumps are okay.
  4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  5. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2–3 minutes. Flip and cook until golden brown, another 2 minutes.
  6. In a small saucepan, combine coconut cream, maple syrup, and vanilla extract. Heat gently until warmed through.
  7. Stack pancakes on a plate, drizzle with coconut cream, and enjoy!