Enhanced Community Quarantine has brought out my passion for cooking again. I have more time at home, and less work to do as a freelancer. My kitchen may not be fully equipped as we can only make grocery runs once a week and because of this, I look for ways to create recipes with ingredients I have on hand. For this recipe of Ube Pancakes, I was able to use McCormick Philippines ready to use flavors, for both the pancakes and the cream.
The lockdown has adjusted the way we do many things. I’m sure it has been the same for so many people all over the world, but one thing I am enjoying is the opportunity to tackle bigger more time consuming breakfast options to prepare with Gia because our mornings are slower, more deliberate and just generally beginning a little later than the usual 5am call time we would have while the kids were still going to school.
Having the McCormick Ube and Pandan flavor on hand made this dish so much easier to prepare.
I have always loved Ube. I remember being a young girl and watching my mom stir and stir and stir the halaya just before we would have big parties when the family would come and visit.
Gia and I made these pancakes for brunch one morning quite early in #ECQ, but because they are so yummy, I think I could eat them for dessert any time of day, topped with macapuno and the reduced pandan flavored coconut cream.
Is there anything that goes with ube better than macapuno? I think not…
Ube Pancakes with Pandan Coconut Cream
INGREDIENTS:
3 c all purpose flour
4 Tb sugar
4 tsp baking powder
2 tsp baking soda
1tsp salt
2 1/4 c milk (I used evaporated and fresh milk equally)
5 eggs separated
1/2 c coconut oil
1Tb McCormick Ube flavor
For the Pandan Coconut Cream
1 satchet of Coco Mama Fresh Gata
1/2 satchet of water
2Tb rice flour dissolved into a slurry
1 tsp McCormick Pandan flavor
Procedure:
Sift dry ingredients together
Mix wet ingredients but separate egg whites.
Beat egg whites until stiff.
Pour wet into dry ingredients.
Fold in egg whites.
Fry in a hot pan using coconut oil.
For the Pandan Coconut Cream
Warm coconut milk and water.
Add slurry to thicken.
Reduce.
Add pandan flavor and sugar to taste.
I feel like spending time in the kitchen with the kids is definitely my silver lining of having to stay indoors. If I can’t take the sun, we can create some morning sunshine with brunches like these.
Have you been cooking up some goodness in the kitchen? Share what you are making with me! Remember: Sharing is Caring!
