Breadfruit and Pandanus Flour Pancakes
A unique pancake variation utilizing mashed breadfruit for a dense, slightly sweet base, combined with the subtle aroma of pandanus flour. This dish showcases staple island ingredients.
🧂 Ingredients
- 1 medium Ripe breadfruit(about 1kg, peeled, cored, and boiled until tender)
- 1 cup Pandanus flour(also known as screwpine flour)
- 1/2 cup All-purpose flour
- 1/4 cup Sugar(or to taste)
- 2 tsp Baking powder
- 1/2 tsp Salt
- 2 large Eggs
- 1 cup Milk(or coconut milk for richer flavor)
- 4 tbsp Melted butter or coconut oil
- for greasing the pan Vegetable oil or butter
👨🍳 Instructions
- 1
Boil the peeled, cored breadfruit until very tender. Drain well and mash thoroughly until smooth. Let it cool slightly.
- 2
In a large bowl, whisk together the pandanus flour, all-purpose flour, sugar, baking powder, and salt.
- 3
In a separate bowl, whisk the eggs, milk, and melted butter (or coconut oil).
- 4
Add the mashed breadfruit to the dry ingredients and mix to combine. Then, pour in the wet ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- 5
Heat a lightly oiled griddle or frying pan over medium heat. Pour about 1/4 cup of batter for each pancake onto the hot griddle.
- 6
Cook for about 3-4 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface.
- 7
Serve warm with your favorite toppings, such as fresh fruit, honey, or a drizzle of coconut cream.
💡 Pro Tips
- ✓Ensure the breadfruit is fully cooked and mashed smoothly to avoid lumps in the batter.
- ✓Pandanus flour has a distinct aroma; adjust the quantity if you prefer a milder flavor.
- ✓Don't overmix the batter, as this can result in tough pancakes.
- ✓If using coconut milk, the pancakes will have a richer, more tropical flavor.
🔄 Variations
- Add shredded coconut to the batter for extra texture and flavor.
- Incorporate a pinch of nutmeg or cinnamon for warmth.
- Serve with a side of pan-fried fish or pork for a more substantial meal.