In a large bowl, combine dry ingredients and set aside.
3 cups all purpose flour, 2 tbsp brown sugar, 3 tsp baking powder, 1 tsp salt
Using a blender, or in a large bowl using a handheld electric mixer, combine wet ingredients until smooth and incorporated. Make sure there are no more big chunks of ube jam.
2 cups buttermilk, ½ cup milk, 3 pcs large eggs, 7 oz ube halaya or ube jam, 3 tsp ube extract, ¼ cup unsalted butter
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.
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 ⅔ cup at a time.
Cook about 3 minutes per side, or until the centre is cooked and the sides are golden brown.
Serve warm and enjoy!
Video
Notes
Yield depends on how big or small you make your pancakes. Estimated nutritional information is based on 12 pancakes.
Avoid over-mixing your pancake batter. We want a coarse batter for best results.
Cook on medium heat so the pancakes cook evenly. A pan that’s too hot will result to burnt or unevenly cooked pancakes.