The thing we love about breakfast is that it’s the most flexible of all meals. We mean, you can’t have lunch for dinner, or dinner for lunch, or lunch or dinner for breakfast. That’s stupid. But you can have breakfast for lunchand/or dinner. That’s a philosophy Kanto Freestyle Breakfast believes in, with the restaurant serving tons of breakfast options 24/7. So although we know we can get their Ube and White Chocolate Ganache Pancake any time, there are days when we’d rather just have it at the comfort of our own homes.
Ube-be baby, ube-be baby.
Before the ube fans come for us, know that this dish is truly more white chocolate ganache than it is ube. That explains why the sauce is so thick and creamy—ideal for pouring over pancakes, or simply using as a dip. For this recipe to be truly accurate, we recommend using Maya’s hotcake mix. We’re guessing that’s what the restaurant uses, based on the distinct sweetness of the pancakes.
Kanto Freestyle Breakfast Ube and White Chocolate Ganache Pancakes
Serves: 4 people
Active time: 30 mins
Total time: 30 mins
1 box pancakes, prepared according to package instruction (Maya brand preferred)
1 cup white chocolate, chopped
¾ cup heavy cream
1 tbsp. ube extract
1 tbsp. butter or margarine
Pancake syrup, for serving
Powdered sugar, for serving
Prepare pancakes and keep warm.
To make ube and white chocolate ganache, place shopped white chocolate into a bowl.
In a small pot, heat heavy cream until just before boiling.
Remove from heat and pour over the white chocolate.
Let sit for 5 minutes, then add ube extract and butter, then mix until well combined.
Pour ganache over pancakes and serve with maple syrup and powdered sugar.