Sago Pancakes with Fruit Compote
A delightful breakfast or dessert dish made from sago flour, a staple in many PNG regions, cooked into thin pancakes and served with a sweet and tangy compote of local fruits.
🧂 Ingredients
- 150 g Sago flour
- 50 g All-purpose flour
- 2 tablespoons Sugar(for the pancake batter)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 250 ml Milk(or water)
- 2 tablespoons Butter(melted, plus more for cooking)
- 400 g Mixed local fruits(such as papaya, mango, pineapple, or passionfruit, chopped)
- 3 tablespoons Sugar(for the compote)
- 50 ml Water(for the compote)
👨🍳 Instructions
- 1
In a large bowl, whisk together sago flour, all-purpose flour, 2 tablespoons of sugar, baking powder, and salt.
- 2
In a separate bowl, whisk the eggs, milk, and melted butter until well combined.
- 3
Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms. Let it rest for 5 minutes.
- 4
While the batter rests, prepare the fruit compote. Combine the chopped fruits, 3 tablespoons of sugar, and water in a saucepan. Cook over medium heat, stirring occasionally, until the fruits soften and the mixture thickens into a compote (about 10-15 minutes).
💡 Tip: You can add a squeeze of lime or lemon juice for extra tang. - 5
Heat a lightly buttered non-stick pan or griddle over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface.
💡 Tip: Cook pancakes in batches to avoid overcrowding the pan. - 6
Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter.
💡 Tip: Sago pancakes can be slightly more delicate than wheat flour pancakes. - 7
Serve the warm sago pancakes topped with the fruit compote.
💡 Pro Tips
- ✓Ensure the sago flour is finely ground for a smoother pancake texture.
- ✓Adjust the amount of sugar in the compote based on the sweetness of the fruits used.
- ✓These pancakes can also be served with a drizzle of honey or a dollop of coconut cream.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of cinnamon or nutmeg to the pancake batter for warmth.
- For a richer compote, add a splash of local rum or a vanilla bean.