A friend from high school recently visited Seattle and we went to a Filipino Breakfast place for lunch. Not surprisingly, they were out of their famous ube pancake but they were nice enough to give us the last one (for free) to try and oh my G, I can’t stop thinking about it since then. I know, I know, Dutch baby is no pancake but honestly… it’s better. If you know me, I’m all about texture when it comes to my food and Dutch baby definitely has the texture that a simple pancake is missing. So without further ado, here’s a basic recipe of Ube Dutch Baby, and the toppings? The toppings are endless. ☺️
Ube Dutch Baby
1 tbsp butter
3/4 Cup Whole Milk
2/3 Cup Ap Flour
1/2 cup mashed Ube
2 tbsp Sugar
1 tbsp Ube extract/flavoring
2 tbsp, Butter Melted
For extra sweetness serve with:
Powdered sugar or maple syrup or here is a simple recipe for Coconut sauce, coconut is super good with Ube.
1/2 cup coconut cream
1/4 cup condensed milk
*combine together and heat until before it boils.
Here are a few Suggestion for Toppings
- Preheat the oven to 450F. Butter a 10in Iron skillet or oven safe non stick pan and preheat it in the oven.
- In a food processor, combine all the ingredients for the batter until it’s smooth. Make sure there are no lumps from the flour.
- Take the pan from the oven and pour the batter into the pan and bake for 20-25 minutes or until the top is golden brown. Do not open the oven as the dutch baby might deflate.
- Sprinkle over some powdered sugar or sauce/syrup of your choice.
- Top with your favorite toppings.