Ube Dutch Baby Pancake
Servings 2 people
Ingredients
- 3 tablespoons unsalted butter (divided)
- ½ cup whole milk (at room temperature)
- 2 large egg (at room temperature)
- 1½ teaspoons ube extract
- ½ cup all-purpose flour
- 3 tablespoons sugar
- ½ teaspoon kosher salt
- Powdered sugar
- Fresh mixed berries (rinsed, pat dried and cut if needed)
- ½ cup ube coconut sauce (recipe followed)
Ube Coconut Sauce:
- ¼ cup plus 2 tablespoons coconut milk
- 3 tablespoons sweetened condensed milk
- ¼ teaspoon ube extract
Instructions
- Preheat oven to 375˚F (190˚C).
- In a small saucepan over medium heat, melt 2 tablespoons butter (or use microwave). Set aside to cool slightly.
- In a blender or food processor, add milk, egg, ube extract, melted butter, flour, sugar and salt. Blend for 30 seconds. Scrape down the side of the blender or food processor with a spatula if needed. Blend for another 15 seconds. Set aside.
- Place a 10-inch cast-iron skillet in the oven to warm up for 5 minutes.
- After 5 minutes, add 1 tablespoon butter in the skillet and keep in the oven for 5 more minutes. The butter should be melted, but not burnt. Remove the hot skillet from oven carefully and place on stove top. Working quickly, pour in the batter in the center and transfer the skillet back to the oven. Bake for 20 minutes without opening the door. The pancake should be puffy up on the edges and center.
- In the meantime, in a small skillet, combine ingredients of the sauce. Cook over medium-low heat until just warm through. Transfer to a sauce container or small bowl.
- Remove the pancake from oven. The pancake will deflate quickly. Dust with powdered sugar. Serve immediately with fresh berries and ube coconut sauce.
Notes
- The ube extract I used is Butterfly brand and I got it on Amazon.
- The coconut milk brand that I like is Aroy-D. It’s a bit thicker and tastes rich. It’s a lot better than many other ones out there. You can usually find it in Asian supermarkets or online.