Soft pancakes naturally colored purple from steamed purple sweet potato (ube), rolled up with a sweet cream cheese filling that melts in every bite. Perfect as a special breakfast dish or a pretty afternoon snack that's both photogenic and addictive. The texture is soft and pillowy with a gentle sweetness typical of ube.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200 grams purple sweet potato (ube), steamed and mashed
- 180 grams medium-protein all-purpose flour
- 60 grams granulated sugar
- 2 eggs
- 200 ml full-cream liquid milk
- 1 tsp baking powder
- 1/4 tsp fine salt
- 30 grams unsalted butter, melted
- 2 tbsp cooking oil for greasing the pan
- 150 grams cream cheese, room temperature
- 50 grams powdered sugar
- 100 ml liquid whipping cream, cold
- 50 grams shredded cheddar cheese for topping
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👩🍳 Instructions
- 1 In a large bowl, mix the mashed purple sweet potato, eggs, granulated sugar, and liquid milk. Whisk until well combined with no large lumps.
- 2 Add the flour, baking powder, and salt to the wet batter. Stir gently with a spatula until just combined — don't overmix, so the pancakes stay soft.
- 3 Pour the melted butter into the batter and stir until well combined. Let the batter rest for 10 minutes so the baking powder can work optimally.
- 4 Heat a non-stick flat pan over low heat and lightly grease it with oil. Pour in 1 ladle of batter and spread it out into a circle about 6 inches (15 cm) in diameter.
- 5 Cook over low heat for 2-3 minutes until small bubbles appear on the surface and the edges start to look dry, then flip and cook the other side for 1-2 minutes until evenly cooked and bright purple in color. Remove and repeat with the remaining batter until all is used (about 8-10 pancakes).
- 6 While waiting for the pancakes to cool, make the cheese filling: beat the cream cheese and powdered sugar with a mixer on medium speed for 2 minutes until smooth and lump-free.
- 7 Whip the liquid whipping cream separately until stiff peaks form, then gently fold it into the cream cheese mixture with a spatula until evenly combined and light.
- 8 Take a cooled pancake, spread the cream cheese filling evenly over the surface, and roll it up tightly from one side.
- 9 Arrange the pancake rolls on a serving plate and sprinkle shredded cheddar cheese on top. Serve immediately or store in the refrigerator for up to 1 day before serving.
💡 Tips
• Make sure the purple sweet potato is steamed until completely soft and mashed smooth, with no fibers, so the pancake texture is silky.
• Cook the pancakes over consistently low heat so the purple color doesn't burn and the inside cooks evenly.
• The cream cheese should be at room temperature before beating so it doesn't clump when mixed with the whipped cream.
• The pancake rolls can be sliced into pieces like a sushi roll for a more attractive presentation when serving.
📊 Nutrition Facts / serving
320
Calories (kcal)
7 g
Protein
16 g
Fat
38 g
Carbs
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