👨‍🍳 Instructions

1. 1

   Cook the breadfruit until tender (boil or bake). Once cooled slightly, mash it thoroughly until smooth. You should have about 2 cups of mashed breadfruit.

   💡 Tip: Ensure the breadfruit is completely mashed to avoid lumps.
2. 2

   In a large bowl, whisk together the mashed breadfruit, flour, baking powder, sugar, and salt.

   💡 Tip: Sifting the dry ingredients can help create a lighter pancake.
3. 3

   In a separate bowl, whisk the eggs, milk, and melted butter.

   💡 Tip: Ensure the butter is not too hot when adding to the eggs.
4. 4

   Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.

   💡 Tip: Overmixing can lead to tough pancakes.
5. 5

   Prepare the pandan syrup: Combine chopped pandan leaves, water, and sugar in a small saucepan. Bring to a boil, then reduce heat and simmer for 10-15 minutes until slightly thickened and fragrant. Strain the syrup and set aside.

   💡 Tip: Bruising the pandan leaves before chopping can release more flavor.
6. 6

   Heat a lightly greased griddle or frying pan over medium heat.

   💡 Tip: A non-stick pan is ideal for pancakes.
7. 7

   Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through.

   💡 Tip: Flip the pancakes when you see bubbles forming on the surface.
8. 8

   Serve the pancakes warm, drizzled generously with the pandan syrup.

   💡 Tip: Serve immediately for the best texture.