| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 322 | 10g | 4g | 51g |
| sugars | fibre | protein | salt |
| 15g | 3g | 9g | 0.47g |
I have a particular fondness for Chayote Pancakes. It’s a dish that reflects my hybrid culinary heritage rooted in the Pacific Northwest and Japan, providing a beautiful fusion of flavors that speaks to the soul. The recipe plays around with the humble chayote, a vegetable that’s been a staple in my diet for years, packed with dietary fiber, vitamin C, and magnesium. The resulting pancakes are light, fluffy, and full of refreshing flavors that can elevate any breakfast or brunch experience.
Inspiration from Two Worlds
My experiences in Japan have shown me the importance of balance and harmony in a dish. Where better to experiment with that than a simple, wholesome pancake recipe? What I love about this particular recipe is the way it harmonizes ingredients from two distinctly different culinary traditions. It brings out the best in the Pacific Northwest with the native chayote and couples it with the universal use of flour, sugar, baking powder, eggs, and milk from traditional pancake recipes.
A Dish That Raises the Bar
The primary star of this recipe, the chayote, boasts a subtle sweetness that pairs beautifully with the diced strawberries and bananas. If my travels to Japan have taught me anything, it’s the high regard for natural flavors and fresh produce. This recipe takes full advantage of that sentiment, and the banana-strawberry combo brings it to another level, health wise. They’re full of vitamins and fiber too, and create a perfect sweet counterpoint that isn’t too overwhelming.
The Chayote Pancakes pack a unique melange of flavors, somewhat similar to Zucchini Pancakes, another beloved veggie-incorporated pancake variation. But there’s something about the gentle sweet-tart balance struck by the addition of crisp, fresh fruits that sets this dish apart. Whether you’re planning a fancy weekend brunch or a cozy midweek breakfast, these scrumptious pancakes never fail to delight.
For a complete meal, try pairing your Chayote Pancakes with a portion of Crispy Bacon and Maple Syrup or a serving of Creamy Scrambled Eggs with Chives. The hearty sweetness of the pancakes juxtaposed with the savory breakfast sides create a balanced, gourmet spectacle sure to impress.
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 chayotes, peeled and grated
- 1/2 cup diced bananas
- 1/2 cup diced strawberries
- Honey or maple syrup for serving
Method
Step One
Start by combining all-purpose flour, sugar, baking powder, salt, and cinnamon in a large mixing bowl. Mix them together.
Step Two
In another bowl, whisk together the large eggs, milk, melted unsalted butter, and pure vanilla extract. Make sure they are well combined.
Step Three
Gradually add the wet ingredients into the dry ones, stirring the mixture as you go along. Keep mixing until a smooth batter is formed.
Step Four
Add the peeled and grated chayotes to the mixture. Mix them in evenly.
Step Five
Warm up a non-stick pan or griddle over medium heat. Scoop up a portion of the pancake batter and pour onto the pan. It’s best to use about a quarter cup of batter for each pancake.
Step Six
When you notice bubbles forming on the surface of the pancake, add the diced bananas and strawberries on top. Then, flip the pancake over so it can cook on the other side. Cook until it’s a lovely golden brown color.
Step Seven
Do the same with the remaining batter, adding more fruits each time.
Step Eight
Serve your delicious chayote pancakes with a drizzling of your preferred honey or maple syrup on top. Enjoy while hot!
