| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 11g | 6g | 56g |
| sugars | fibre | protein | salt |
| 13g | 3g | 9g | 0.25g |
Ever since I first laid eyes on the exquisite dish of Durian Pancakes, I’ve been utterly bewitched. The tender, fluffy texture coupled with the unique, robust flavor of the durian fruit makes for an intriguing melding of east and west. Born and raised on the West Coast of America, my Gujarati roots have always played a significant role in my culinary explorations. This unique recipe, with its hearty American pancake base and the cacophonous, Asian-influenced flavor of the durian, truly reflects the blend of two diverse worlds that I grew up with.
Health Benefits
Let’s not forget about the health benefits packed into this delightful breakfast dish. The star of this recipe, durian, is home to rich reserves of dietary fiber, vitamin C, potassium, and a host of essential nutrients. Studies have shown it to contribute to improved digestion, reduced inflammation, and may even act as a natural antidepressant!
Inspired Fusion Cuisine
These Durian Pancakes bear a striking similarity to the traditional Indonesian Pancakes. However, the introduction of durian bestows a unique fruity flamboyance not commonly found in your usual Sunday pancakes. These would serve as an excellent brunch dish, paired with a refreshing tropical fruit salad and hot, steaming ginger tea. Or, if you’re feeling a little indulgent, serve it alongside a hearty western breakfast classic like eggs and bacon for a unique breakfast experience.
At the end of the day, ingredients in our kitchen are more than just that. They’re a chance to share a bite of our story, our heritage. And that’s what I love the most about these Durian Pancakes – every bite offers a bit of myself, my journey, and I hope that they resonate with you just as much.
What You’ll Need
- 1 large durian fruit
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Additional butter or oil for cooking
- Maple syrup for serving
Method
Step One
First, prepare the durian fruit. Cut the fruit lengthwise and remove the durian arils (the edible part), discarding the husk and seeds. Puree the arils in a blender or food processor until smooth and set aside.
Step Two
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder and salt. Stir well until everything is well mixed.
Step Three
In another bowl, whisk together the durian puree, milk, eggs, melted butter, and vanilla extract. Ensure all the components are mixed thoroughly.
Step Four
Gradually add the liquid ingredients to the dry ingredients, while stirring. Mix until a smooth batter forms. Make sure to avoid overmixing to keep the pancakes tender.
Step Five
Heat a non-stick frying pan or griddle over medium heat. Grease it lightly with additional butter or oil. When hot, ladle a quarter cup of the pancake batter onto the skillet for each pancake.
Step Six
Cook the pancakes until bubbles appear on the surface and the bottom turns golden brown, about 2-3 minutes. Then flip the pancakes and cook for another 2-3 minutes, or until golden brown. Repeat with the remaining batter. Remember to stir the batter gently before cooking each pancake.
Step Seven
Serve the durian pancakes warm, topped with maple syrup. Enjoy this tropical twist on breakfast pancakes!
