These vibrant purple pancakes get their color from a natural source: ube, also known as purple yam. This ingredient is common in Filipino desserts, but can be difficult to find in the United States. For ease, the recipe calls for powdered ube and ube extract, which still offer the yam's slightly nutty and sweet flavor and stunning hue. Pro tip: make a big batch of the homemade ube paste and freeze some for future pancakes!

To make the ube paste

1. In a pot, combine powdered ube, water, and condensed milk. Simmer over low heat for 30 minutes, stirring frequently.
2. Add butter, ube extract, and vanilla extract to the pot and simmer for additional 10-15 minutes until the mixture thickens. Remove from the heat and set aside to cool.

To make the ube pancakes

1. In a bowl, beat the egg. Mix in the cooled ube paste and milk.
2. In a separate bowl, combine flour, baking powder, and salt.
3. Pour the wet mixture into the dry mixture. Mix with a rubber spatula until just combined.
4. Coat a non-stick pan with oil and heat over medium heat. Pour batter into the pan and spread it into a circle. Cook until the edges are dry, then flip and cook the other side. Serve pancakes on their own or with a drizzle of sweetened condensed milk or maple syrup.