Ingredients:

  • 1½ cups all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter, cooled
  • ½ cup ube halaya
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter
  • ¼ cup maple syrup
  • 1 tbsp toasted coconut flakes

Instructions:

  1. In a large mixing bowl, whisk together 1½ cups all-purpose flour, 2 tbsp sugar, 2 tsp baking powder, and ½ tsp salt.
  2. In a separate small bowl, beat 1 large egg, 1 cup milk, 2 tbsp melted butter, 1 tsp vanilla extract, and ½ cup ube halaya until the mixture is smooth and a consistent deep purple hue.
  3. Pour the wet ingredients into the dry ingredients and whisk gently until just combined; do not overmix.
  4. Heat a skillet over medium-low heat and add a small knob of the 2 tbsp unsalted butter.
  5. Pour about 1/4 cup of batter for each pancake.
  6. Cook until small bubbles form on the surface and the edges look set and matte.
  7. Flip carefully and cook for another 2 minutes until the pancake is puffed and the bottom is a deep, mahogany-purple.
  8. Stack the pancakes and top with ¼ cup maple syrup and 1 tbsp toasted coconut flakes.