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Ube Pancakes with Macerated Blueberries

Taylor Choy

Kid-friendly
Breakfast
All seasons

Yield: 20 mini pancakes

Ingredients: 

  • 1 lb ofubeor purple Asian sweet potatoes
  • 2 cups blueberries
  • Juice of 1/2 lemon
  • 1/4 cup plus 1 tablespoon sugar. divided
  • 1 tsp neutral oil (canola, vegetable, or grapeseed oil)
  • 1 cup buttermilk, milk or plant-based milk
  • 2 eggs 
  • 1 tsp vanilla extract
  • 3/4 cup (96 g) flour 
  • 1 tsp baking soda
  • 2 tsp baking powder
  • Butter or oil
  • Maple syrup for serving 

Method:

  1. Preheat the oven to 350 degrees. Lightly cover the sweet potatoes in oil. Roast on a baking sheet in the oven for 30-40 minutes. Remove the sweet potatoes from the oven and let cool. Peel the skin off the potatoes and discard the skin.*
  1. In a small bowl, combine blueberries with lemon juice and sugar. Set aside as you make thepancakes.
  2. In a bowl, mash the sweet potatoes with a fork. Add in the milk, eggs, sugar and vanilla extract. Mix with a whisk until there are no lumps and fully incorporated. You can also use a food processor to mix these ingredients. 
  3.  Add in the flour, baking soda, and baking powder into the. Mix with a whisk until fully incorporated. 
  4. Preheat a pan or griddle over medium-low heat. Add in butter or oil. Spoon in batter and cook until the batter is set (4-5 minutes). Flippancakesand cook for 3 minutes longer. Serve with macerated blueberries and maple syrup.
*This step can be done a day ahead and stored in the fridge until you're ready to use the potatoes.

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