Ube Pancake Recipe (with Ube Powder)
Ingredients
- 1 cup all-purpose flour (or substitute with oat flour or cake flour)
- 2 tablespoons ube powder
- 2 teaspoons baking powder
- 2 tablespoons sugar (adjust to taste)
- ÂĽ teaspoon salt
- Âľ cup milk or coconut milk (warm, to help dissolve ube powder)
- 1 tablespoon melted butter or neutral oil
- 1 large egg
- ½ teaspoon vanilla extract
- ½ to 1 teaspoon ube extract (for strong ube flavor and deep purple hue)
Instructions
- Bloom the ube powder:
In a small bowl, whisk ube powder with 2-3 tablespoons of warm milk until it forms a smooth, deep-purple paste. This step intensifies flavor and color. - Mix dry ingredients:
In a large bowl, combine flour, baking powder, sugar, and salt. - Combine wet ingredients:
In another bowl, whisk egg, remaining milk, melted butter, vanilla extract, and the ube paste.
Add ube extract here as well. - Combine and rest:
Slowly add the wet mixture to the dry ingredients, stirring just until no dry flour remains. The batter should be slightly thick. Let it rest for 10-15 minutes for fluffier pancakes. - Cook:
Heat a nonstick pan over medium-low heat and lightly grease it. Pour about 1 cup batter per pancake. Cook 2-3 minutes per side until bubbles form and edges set before flipping.
White Chocolate Stabilized Whipped Cream
ingredients
- 8 oz (about 230 g) white chocolate bars, not baking chips
- 1½ cups (360 ml) heavy whipping cream, divided
Instructions
- Melt the chocolate:
Chop white chocolate into small pieces and place it in a heatproof bowl. - Heat the cream:
In a small saucepan or microwave, heat ½ cup of the cream until just below boiling (tiny bubbles forming at the edges). - Make a ganache:
Pour the hot cream over the chocolate. Let it sit for 2 minutes, then stir slowly from the center outward until smooth and glossy. If any clumps remain, pour through a strainer to remove. - Cool completely:
Cover the bowl with plastic wrap (touching the surface) and refrigerate for at least 4 hours, or preferably overnight, until well chilled. - Whip the remaining cream:
Once the ganache is cold, place it in a mixing bowl. Add the remaining 1 cup of chilled heavy cream. - Whip to soft peaks:
Using a whisk or electric mixer, whip on low speed and gradually increase to medium-high until soft-stiff peaks form. The mixture will lighten to a creamy ivory shade. - Use or chill:
Use immediately for frosting or piping. For best stability, chill the finished cream 15-30
minutes before using. It stays stable up to 5 days in the fridge. foodmeanderings +1
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