Breadfruit Pancakes
Servings 12 pancakes
Equipment
- 1 non-stick skillet
Ingredients
- 1 cup ripe breadfruit, peeled and chopped
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1 pinch salt
- 2 whole eggs, well beaten separately
- 1 cup milk
Instructions
- Start by peeling and cooking the breadfruit until it's tender, then mash it into a smooth consistency.
- In a mixing bowl, combine the mashed breadfruit with flour, baking powder, sugar, and salt.
- Now for added richness, incorporate beaten eggs and milk into the mixture, stirring until you achieve a smooth batter. For this recipe, two large eggs are required, which will not only provide structure but also add a touch of richness to the batter. Additionally, one cup of milk is necessary to create a smooth and pourable consistency, ensuring that the pancakes turn out light and fluffy. The combination of these ingredients, along with the mashed breadfruit, results in a pancake that is both nutritious and satisfying. Gradually incorporate the milk and one beaten egg, at at time, into the mixture, stirring until well combined.
- Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a ladleful of the batter (1/4 cup of the batter) into the skillet and cook until bubbles form on the surface, about 2 to 3 minutes, then flip to cook the other side until golden brown. Repeat this process until all the batter is used.
- Serve your breadfruit pancakes warm, topped with fresh fruits, maple syrup, or a dollop of yogurt for a deliciously satisfying meal.