Ube Pancakes

Ube Pancakes (with avocado ice-cream)

Note: I used an 8" skillet with a lid for this recipe.  I made jumbo sized pancakes but feel free to make the size perfect for you.  This will affect the cook time and the calorie count.

Wet Ingredients

1 cup of Ube hayala Recipe

4 large egg yolks (I used pasture raised eggs)

4 teaspoons of ube extract (can be found in Asian stores or online)

1 teaspoon of vanilla extract

6 tablespoons of melted unsalted butter (you can also use coconut oil)

2-13.5 fluid ounce cans of full fat coconut milk (I prefer to use coconut milk without gums)

4 egg whites at room temperature in a separate bowl (I used pasture raised eggs)

Dry Ingredients

4 cups of flour (520 grams) sifted

4 tablespoons of baking powder

1.5 teaspoons of kosher salt

Unsweetened Shredded Coconut (I used it for a garnished)

Instructions

Step 1: In a large bowl combine your ube hayala, egg yolks, ube extract, vanilla extract, melted butter and coconut milk. Whisk together.

Step 2: In a separate bowl combine your sifted flour, baking powder, and salt and whisk together.

Step 3: In another bowl use an electric mixture to beat your egg whites until they form stiff peaks.

Step 4: Fold your wet ingredients into your dry ingredients but don't over mix.

Step 5: Fold in your egg whites with stiff peaks a little bit at a time.

Step 6: Heat a nonstick skillet (I used an 8-inch skillet with a lid) over low heat.

Step 7: If you'd like, feel free to butter your pan (but you don't have to).

Step 8: Add 1.5 cups of the batter to the skillet and cover.

Step 9: Cook on low heat for approximately 20 minutes (it is done if you stick a toothpick in the middle and it comes out clean). There is no need to flip these pancakes because the top of the pancake cooks when the lid is on covering it.

Step 10: Repeat until all your batter is done.

Step 11: Enjoy with maple syrup, and shredded coconut (both optional).

For the avocado ice-cream I used an ice-cream maker and blender (the ice-cream is optional).

Ingredients:

Avocado Ice Cream

24 ounces of avocado meat

2 tablespoons of lemon juice

3 cups of whole milk plus 2 cups of heavy cream (or 5 cups of half and half which is the cost-effective option but not as tasty in my opinion) 

1 cup of raw turbinado sugar

Instructions

Step 1: Remove the skin and seeds from inside your avocados and place in a bowl.

Step 2: In a blender add your avocado meat, lemon juice, half and half (or milk and heavy cream), and sugar. Blend your ingredients until combined.

Step 3: Place your mixture into a freezer safe bowl, cover, and place in the refrigerator so that it is completely cold (approximately 2 hours)

Step 4: Once your mixture is cold, add it to your ice cream maker per your manufacturer's instructions and make your avocado ice cream.

Step 5: Once your ice cream is complete you can enjoy it with your ube pancakes or put it in the freezer to firm up.