Stuffed Catmon Pancake

As an amalgamation of my Pacific Northwest upbringing and treasured Japanese heritage, my love of fusing diverse flavors is encapsulated in a recipe such as the Stuffed Catmon Pancake. A deliciously sweet concoction that manages to take ripe, tropical Catmon fruit and morph it into a tasty treat reminiscent of mornings near the beaches of Japan, complete with a distinct Pacific Northwest twist.

A Taste of Two Worlds

Bursting with the succulent flavors of fresh Catmon fruit and the familiar comfort of pancakes that many Americans love, this recipe not only hails from my culinary experiences in both the West Coast and Japan but also represents the bridge of both food cultures.

Similar Dishes to Pair With

If you’re planning a coordinated menu, this pancake dish, with its sweet and tangy filling, pairs exquisitely with beverages like Japanese Green Tea Latte or any chilled, Pacific Northwest-style craft beer. If you want to stay closer to the breakfast theme, classic brunch items like candied bacon or a fluffy egg white scramble would carry on the dawn flavor palette superbly.

Not Just Great Taste but Great Health Benefits Too!

The Stuffed Catmon Pancake is not just a dance of flavors but also a testament to healthful eating. Catmon, also known as dillenia philippinensis, has been scientifically cited as being rich in Vitamin C and dietary fibers, which may contribute to boosting overall immunity and digestive health. Drizzling these pancakes with 100% pure maple syrup, which is known to have more antioxidant activity than honey, gives it an added health boost.

Regardless of when or how you choose to serve these delightful pancakes, they will surely transport you to my two homes: making you feel the misty mornings of Seattle, and simultaneously experiencing the cozy, sunlit breakfast tables in Japan. It’s truly a culinary could journey you cannot miss!

What You’ll Need

In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix these dry ingredients thoroughly until well incorporated.

In another bowl, whisk together the buttermilk, milk, and egg until blended. This will serve as your wet ingredients.

Gradually pour the wet ingredients into the dry ingredients while mixing continuously. Continue mixing until the batter is smooth and no lumps are present.

Stir in the melted unsalted butter into the batter, ensuring it gets mixed in evenly.

Preheat a non-stick skillet over medium heat. Pour or scoop the batter onto the skillet using approximately 1/4 cup for each pancake. 

Add a portion of the diced fresh catmon fruit on top of each pancake. Wait until bubbles start to form on the surface before flipping the pancake over. 

Cook until the pancake is golden brown on each side. Repeat the process with the remaining batter and diced catmon fruit.

Serve the pancakes topped with freshly sliced strawberries, a dollop of whipped cream, and a drizzle of maple syrup. Enjoy your Stuffed Catmon Pancake while hot.