Ube waffles – your favourite buttermilk waffles filled with the wonderful flavours of ube. Crunchy outside, soft inside, it’s a great start to the day.
You might already have heard of ube (or Filipino purple yam). Filipinos grew up eating that delicious, earthy, purple root vegetable and we make all kinds of dishes (mostly desserts) from it.
Here’s another one for you – ube waffles. Take your favourite buttermilk waffles then make it ube. How amazing is that?
What is ube?
So back to the question on most people’s mind: just what the heck is ube? Like I mentioned, it’s Filipino purple yam.
It’s difficult for me to find ube here; in fact I’ve never seen it, only the frozen, grated variety. But if you do (lucky you), it looks similar to a potato (but darker brown). When you cut it open though, it’s a wonderful, bright purple.
A lot of people mistake it for taro, which is Okinawan sweet potato. Taro is not very purple inside at all (the purple you see on your bubble teas is most likely food colouring) and they taste different too.
What does ube taste like?
I’ve always had difficulty describing what ube tastes like. It’s more sweet than savoury. But it’s not overly sweet.
I used to compare it to sweet potatoes but that’s just me doing an awful job of describing it. Bottomline: ube has a very unique flavour that you just have to experience!
Some readers have said they tried ube jam (the most common ube dessert you’ll find in stores) and didn’t care for it. Remember that not all jams are created equal though. And jams already have sugar and other flavours in it.
Want the real thing? Try incorporating ube extract in your recipes for a more accurate ube taste.
How to make the perfect waffles
So back to waffles. Love making them. Love eating them.
I like them thick, Belgian-style, crunchy outside but soft inside. And here are some tips I’ve learned along the way:
- First up: follow your waffle maker’s instructions. Simple, right? Your machine dictates whether you need a coarse batter or a smooth batter, or the temperature you need to cook at and for how long.
- Whatever texture you need, do not vigorously stir the batter. Gentle does it.
- For crunch, I like adding a tablespoon or two of cornmeal. Doesn’t affect the taste but adds to the waffle’s crunchiness.
- And while it’s best to serve the waffles fresh, if I can’t, I set them (one layer, not on top of one another) on my cooling rack so they don’t get sad and soggy.
How to freeze waffles
I freeze leftovers too (like these Jalapeño Cheddar Waffles with Fried Egg ) and it’s really simple – just place the completely cooled waffles in a large ziploc bag separated by pieces of parchment paper, put the bag in the freezer and you’re done.
You don’t need to thaw them either. Just pop it in the microwave for few seconds and that’s it. They won’t be crunchy but they will still be delicious.
How to make ube waffles
To make these ube waffles, whisk all your dry ingredients (like flour and cornmeal) and wet ingredients (buttermilk and eggs go here, plus the ube) separately. Then stir the two gently until combined. Then cook according to your waffle maker.
These waffles are already sweet because of the ube so I typically only add a little butter. Red likes drizzling maple syrup because, well, maple syrup!
However you want to eat these, they are delicious. And a great way to start the day. Enjoy!
More breakfast and brunch recipes
Love breakfast and brunch like I do? Here are more recipes you’d love:
Ube Waffles - Easy, Purple and Delicious!
- 2 cups all purpose flour
- 2 tbsp cornmeal
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2 cups buttermilk
- 3 pcs large eggs
- 2/3 cup canola oil or vegetable oil
- 3.5 oz ube jam
- 3 tsp ube extract
- In a large bowl, whisk all dry ingredients until combined. Set aside.
- In another bowl, whisk all wet ingredients until incorporated. Make sure to break apart big chunks of the ube jam, if any.
- Pour the wet ingredients into the dry ingredients and gently stir until combined.
- Cook according to waffle maker instructions. Best served warm.
Did you make ube waffles? I’d love to hear from you in the comments section below.
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