Ube Mochi Pancake Recipe
These ube mochi pancakes are lightly sweetened, vibrantly purple, and a little bit chewy. Yum!
Equipment
- 12 inch skillet
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup sweet glutinous rice flour (aka mochiko, or mochi flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 2 tbsp butter melted
- 2 tbsp sugar
- 1 large egg
- 1 tsp ube extract
- 1/2 cup coconut milk
- 1/2 cup water
Instructions
- Sift together the to combine Mochi flour, all purpose flour, baking powder, salt, and sugar, into a large bowl. Use a wire whisk to thoroughly mix.
- Separate the egg, placing the whites in a separate bowl.
- Make a well in the center and combine egg yolk, coconut milk, water, Ube flavoring, and melted butter.
- Stir the wet ingredients into the dry ingredients.
- Place a 12 inch skillet on the stove on medium-low heat. While the skillet heats, beat the egg whites to soft peaks. Gently fold the egg whites into the Ube pancake batter.
- Coat the frying pan with a little oil spray. Spoon a quarter cups of the mix into the frying pan to make each pancake. Pour 1 tbsp of water into the pan and cover the pan. Let cook 2 minutes until bubbles form throughout the surface of the pancake and the edges are fully set.
- Flip the pancakes and let cook an additional 2 minutes.
- Remove from heat and serve immediately as the hot air puffing up the pancakes will begin escaping almost immediately.
Tried this recipe?Let us know how it was!