Fluffy Ube Pancakes with Avocado Ice Cream

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Total Time: Approximately 2-3 hours. You'll need an 8” skillet with a lid, ice cream maker, blender, and an electric mixer.

Ingredients:

Avocado Ice Cream

24 ounces of avocado meat

2 tablespoons of lemon juice

5 cups of half and half (or you can use 3 cups of whole milk and 2 cups of heavy cream)

1 cup of raw turbinado sugar

Ube Pancakes

Wet Ingredients

1 cup of Ube hayala Recipe

4 large egg yolks

4 teaspoons of ube extract

1 teaspoon of vanilla extract

6 tablespoons of melted unsalted butter

2 cans of full fat coconut milk

4 egg whites at room temperature in a separate bowl

Dry Ingredients

4 cups of flour (520 grams) sifted

4 tablespoons of baking powder

1.5 teaspoons of kosher salt

Shredded Coconut (garnish when complete)

Directions:

Step 1: Remove the skin and seeds from inside your avocados and place in a bowl.

Step 2: In a blender add your avocado meat, lemon juice, half and half (or milk and heavy cream), and sugar. Blend your ingredients until combined.

Step 3: Place your mixture into a freezer safe bowl, cover, and place in the refrigerator so that it is completely cold (approximately 2 hours)

Step 4: Once your mixture is cold, add it to your ice cream maker per your manufacturer's instructions and make your avocado ice cream.

Step5: Once your ice cream is complete you can enjoy it now or put it in the freezer to firm up.

Step 6: In a large bowl combine your ube hayala, egg yolks, ube extract, vanilla extract, melted butter and coconut milk. Whisk together.

Step 7: In a separate bowl combine your sifted flour, baking powder, and salt and whisk together.

Step 8: In another bowl use an electric mixture to beat your egg whites until they form stiff peaks.

Step 9: Fold your wet ingredients into your dry ingredients but don't over mix.

Step 10: Fold in your egg whites with stiff peaks a little bit at a time.

Step 11: Heat a nonstick skillet (I used an 8 inch skillet with a lid) over low heat.

Step 12: If you'd like, feel free to butter your pan (but you don't have to).

Step 13: Add 1.5 cups of the batter to the skillet and cover.

Step 14: Cook on low heat for approximately 20 minutes (it is done if you stick a toothpick in the middle and it comes out clean). There is no need to flip these pancakes because you cover them and cook them on low heat.

Step 15: Repeat until all your batter is done.

Step 16: Enjoy with maple syrup, shredded coconut and avocado ice cream for a sweet treat.