| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 285 | 12g | 7g | 38g |
| sugars | fibre | protein | salt |
| 10g | 2g | 7g | 0.6g |
There’s something ethereal about weekend mornings that calls for a truly special breakfast treat. For me, that heavenly dish is Chico Fruit Pancakes. Combining the rich, caramel flavor of chico fruit with the fluffy, golden goodness of pancakes, this recipe is my go-to when I want to indulge in a comforting and delicious start to the day.
The Perfect Marriage of Flavors
Growing up in Charleston, South Carolina, I have fond memories of waking up to the smell of fresh pancakes wafting through the house on lazy Sunday mornings. My love for pancakes is deeply rooted in those cherished moments. But the addition of chico fruit, also known as sapodilla, takes this classic recipe to another level. The fruit’s natural sweetness and hint of caramel transform an everyday pancake recipe into something extraordinary.
A Nutritious Start to Your Day
Aside from being an indulgent treat, Chico Fruit Pancakes offer several health benefits. Chico fruit is packed with dietary fiber, which aids in digestion and keeps you feeling full longer. It’s also rich in vitamins A and C, which are essential for maintaining good vision and a healthy immune system. The eggs provide high-quality protein, while the milk adds calcium for strong bones.
If you enjoy classic morning dishes like blueberry pancakes or banana waffles, you will fall head over heels for Chico Fruit Pancakes. The taste is unique, yet comfortingly familiar—much like adding a new brushstroke to a beloved painting. Plus, they pair beautifully with a side of crispy bacon or a fresh fruit salad, making for a well-rounded breakfast spread.
For those interested in spinning their culinary adventure even further, consider trying a drizzle of vanilla honey syrup on your Chico Fruit Pancakes instead of the traditional maple syrup. It adds an extra layer of flavor that is simply irresistible.
Whether you’re savoring these at a leisurely pace on a Sunday morning or whipping them up quickly for a weekday breakfast, Chico Fruit Pancakes are sure to become a staple in your kitchen. The blend of traditional Southern pancake recipes with the exotic taste of chico fruit creates a dish that is both heartwarming and exciting. Enjoy every bite!
What You’ll Need
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped chico fruit (sapodilla)
- Maple syrup, for serving
Method
Step One
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Step Two
In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix well.
Step Three
Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if the batter is slightly lumpy.
Step Four
Gently fold in the chopped chico fruit (sapodilla) until evenly distributed throughout the batter.
Step Five
Heat a lightly oiled non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, about 1-2 minutes more.
Step Six
Serve the pancakes warm with maple syrup. Enjoy your Chico Fruit Pancakes!
