| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 358 | 10g | 5.5g | 59g |
| sugars | fibre | protein | salt |
| 21g | 2g | 9g | 0.81g |
I’ve always been fascinated by undiscovered flavours and exotic fruit, which is why the Sarguelas Pancakes immediately caught my attention. It’s not just your regular breakfast dish – it blends the comfort of a traditional pancake with a twist of tropical fruit, introducing a refreshing fusion of sweet and tart notes that simply makes mornings more exciting.
Flavours of the Frontier
Though most of my cuisine finds its roots in the heart of Montana, where bison burgers, venison steaks, and huckleberry pies dominate the menu, I love this recipe because it allows me to expand the boundaries of my culinary knowledge. The Sarguelas, or Siniguelas as it’s known in the Philippines, gives a unique tartness that ignites the palate. Similar to the tang of currants or gooseberries, Sarguelas give ordinary pancakes a more complex flavour profile.
Nutritional Boost
The addition of Sarguelas not only level up the taste, but also lend countless nutritional perks to this pancake stack. This vitamin C-rich fruit helps in boosting overall immunity, perfect for keeping your health in check during breakfast. Not to mention, it carries a good dose of fiber for digestive health.
If you’re a fan of dishes like Blueberry Pancakes, you’ll definitely love the Sarguelas Pancakes. The fruit’s tartness, combined with the light, fluffy texture of the pancake is truly a delightful surprise. You can serve it alongside your favorite morning beverages, or perhaps with a plate of crispy bacon for that salty-sweet combination.
As someone inspired by new flavors, I find that these pancakes embody that very passion – merging familiarity and novelty in every delicious bite.
What You’ll Need
- 2 cups of all-purpose flour
- 1/4 cup of white sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 cups of buttermilk
- 1/4 cup of melted unsalted butter
- 2 large eggs
- 1 teaspoon of pure vanilla extract
- 1 cup of chopped fresh Sarguelas (Siniguelas) fruit
- Additional unsalted butter for greasing the pan
- Maple syrup for serving
Method
Step One
In a large bowl, combine the 2 cups of all-purpose flour, 1/4 cup of white sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix all of these dry ingredients thoroughly.
Step Two
In a different bowl, beat the two large eggs. Then, slowly add the 2 cups of buttermilk, 1/4 cup melted unsalted butter, and 1 teaspoon of pure vanilla extract. Mix thoroughly until the ingredients are well combined.
Step Three
Gradually add the mixture of dry ingredients to the bowl of wet ingredients while continuously stirring to avoid lump formation. It’s important to mix until the batter is smooth and free of lumps.
Step Four
Fold in the chopped fresh Sarguelas (Siniguelas) fruit into the combined batter. Make sure it’s evenly distributed throughout the mixture.
Step Five
Preheat a nonstick frying pan over medium heat. Lightly grease the pan with additional unsalted butter to prevent the pancake from sticking.
Step Six
Pour approximately 1/4 cup of the pancake batter onto the greased pan for each pancake. Allow it to cook until bubbles start to form on the surface, then flip the pancake over using a spatula and let it cook on the other side until golden brown.
Step Seven
Repeat the process with the remaining batter until all pancakes are cooked.
Step Eight
Serve the Sarguelas Pancakes warm, ideally with a drizzle of maple syrup. Enjoy your homemade, fruit-filled pancakes!
