Ube Pancakes with Ube Coconut Sauce

In a small bowl, whisk the corn starch with the water to make a slurry. In a medium pot over medium heat, combine the coconut milk, condensed milk, ube extract, salt, and corn starch slurry. Simmer for 2-3 minutes until slightly thickened, then set aside.
1 can full-fat coconut milk, 6 Tbsp condensed milk, 1.5 tsp ube extract, ½ tsp salt, 1 tsp corn starch + 2 tablespoon water
In a large bowl, whisk together the ube halaya, milk, eggs, ube extract, and melted butter until smooth.
½ cup ube halaya, 1.5 cups milk, 2 large eggs, 2 tsp ube extract, 2 Tbsp unsalted butter
Add the flour, sugar, baking powder, and salt and whisk gently just until combined. Do not overmix, small lumps in the batter are fine and keep the pancakes light and fluffy.
2 cups all-purpose flour, 2 Tbsp granulated sugar, 1 Tbsp baking powder, ½ tsp salt
Heat a nonstick pan or griddle over medium heat and add a little oil, brushing it around so the surface is evenly coated. Scoop about ⅓ cup of batter into the pan and cook for about 2 minutes per side, flipping only once. Remove and repeat with the remaining batter, adding more oil as needed.
Neutral oil
Pour the ube coconut sauce onto a plate and stack the pancakes on top. Garnish with more ube halaya and toasted coconut flakes.
ube halaya, Toasted coconut flakes