Recipe Details
- Type: Breakfast
- Difficulty: Easy
- Culture: Local Hawaiʻi
- Allergens: Dairy/Milk, Eggs, Wheat
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Yield: 3 servings
Source: Hawai'i Ulu Cooperative
‘Ulu Pancakes & Pumpkin Ice Cream
Ingredients
Kabocha Ice Cream
- 12 oz palaʻai (peeled, cored, and cooked)
- 14 oz can sweetened condensed milk
- 2 tsp pumpkin pie spice
- ½ tsp vanilla extract
- 2 cups whipped cream (medium peaks)
Ulu Pancakes
- 12 oz bakers ripe ʻulu
- 2 eggs
- 2/3 cup milk (your choice, cow, soy, etc.)
- 6 tbsp flour (your choice: wheat, gluten-free, or our ʻulu flour)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp baking powder
- ½ tsp vanilla
Directions
Kabocha Ice Cream
- Blend first 5 ingredients in a blender or food processor.
- Whip cream to medium peaks, fold together and freeze overnight.
Ulu Pancakes
- Place everything in a blender or food processor and blend until smooth.
- Heat a non-stick pan with some oil with a high temperature point such as coconut or avocado oil.
- Using a large spoon, spoon a generous amount of batter into the pan.
- Turn the pan down to medium heat, and let cook very well on the first side before turning onto the other side. You want to make sure to cook cakes all the way through.
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