In a large bowl, combine 3 cups flour, 2 tbsp brown sugar, 3 tsp baking powder, 1½ tsp baking soda and 1 tsp salt. Set aside.
In your blender, pulse 2 cups buttermilk, ½ cup milk, 3 large eggs, ube halaya or ube purple yam jam, 3 tsp ube extract and ¼ cup melted butter until combined. Set aside.
Put a medium sized pan on your stove over medium heat. You know it's ready when small amounts of water sprinkled over it evaporates immediately.
At this point, you can pour your ube buttermilk mixture into your flour mixture and gently stir. Do not over stir — it doesn't have to be a smooth mixture. You want a coarse pancake batter with bits of flour remaining.
Put a little oil (I like to cook with a combination of butter and oil) on your pan and start dropping your pancake mixture about ⅓ cup at a time. Cook about 3 minutes per side, or until the centre is cooked and the sides are golden brown.
Serve warm with butter and maple syrup.
Yield depends on how big or small you make your pancakes.
If you don't have a blender, you can use a large bowl and a whisk to combine your wet ingredients — just make sure to break apart any large chunks of ube jam as much as you can.