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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)
• ¼ teaspoon salt
• ¾ 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

1. 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.
2. Mix dry ingredients:
   In a large bowl, combine flour, baking powder, sugar, and salt.
3. Combine wet ingredients:
   In another bowl, whisk egg, remaining milk, melted butter, vanilla extract, and the ube paste.
   Add ube extract here as well.
4. 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.
5. 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

1. Melt the chocolate:
   Chop white chocolate into small pieces and place it in a heatproof bowl.
2. 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).
3. 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.
4. Cool completely:
   Cover the bowl with plastic wrap (touching the surface) and refrigerate for at least 4 hours, or preferably overnight, until well chilled.
5. Whip the remaining cream:
   Once the ganache is cold, place it in a mixing bowl. Add the remaining 1 cup of chilled heavy cream.
6. 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.
7. 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