| Recipe: Stuffed Guyabano Pancake | |||
| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| Ingredients: | |||
| 2 cups of all-purpose flour | 2 tablespoons of sugar | 2 teaspoons of baking powder | 1/2 teaspoon of baking soda |
| 1/2 teaspoon of salt | 1 1/2 cups of buttermilk | 1/2 cup of milk | 2 large eggs |
| 1/4 cup of unsalted butter, melted | 2 tablespoons of vegetable oil | 3 cups of guyabano (soursop) pulp, seeds removed | 1/2 cup of granulated sugar |
| 1 tablespoon of lemon juice | 1/2 cup of whipped cream | 1 tablespoon of powdered sugar (optional) |
| kcal | fat | saturates | carbs |
| 360 | 11g | 4g | 55g |
| sugars | fibre | protein | salt |
| 10g | 2g | 8g | 0.30g |
I have an absolute love for this recipe for Stuffed Guyabano Pancake. What makes these pancakes special, are the tropical notes from the guyabano (also known as soursop), a fruit that I’ve come to appreciate because of its unique flavor profile that is sweet, yet slightly tart, it’s just the perfect pick me up! This recipe is decidedly simple, accessible, and a delicious treat. I believe in promoting healthy eating and this recipe packs a punch with its health benefits too. Let’s take a deeper dive in!
Merging My Culinary Journey
My multicultural heritage and Californian upbringing have given me amazing opportunities to experiment with my culinary creations. My Gujarati roots introduced me to a plethora of spices and flavors. This stuffed guyabano pancake recipe shows an impressive spread of East-West fusion underlining my culinary journey. The guyabano, native to Central and South America but thriving well in India, has found its place in Californian gardens. Its unique combination with the humble pancake showcases the amalgamation of diverse cultures beautifully. The gorgeously fluffy pancakes are tailed with a hint of sourness from the guyabano – a delightful twist to your regular fare.
Health Benefits and Flavor Experts’ Say
While I love the combination of diverse flavors in this stuffed guyabano pancake, don’t get me started on the health benefits! The guyabano fruit, loaded with vitamin C, B vitamins, and other essential minerals, is a powerhouse of nutrients. Healthline states that its consumption can potentially boost the immune system and reduce inflammation. The inclusion of whole milk and eggs further enriches this recipe with high protein and calcium levels. Not to forget side benefits, having some/enough protein at breakfast can keep you satiated for longer, potentially assisting in weight management.
Flavor wise, the Stuffed Guyabano Pancake is parallel to none, yet it can remind you of classic American pancakes or the Indian ‘puranpoli’. It’s rich, decadent yet has that burst of freshness from the exotic fruit. It fits in just as well for a fancy brunch with paired with a dollop of cream and a drizzle of golden honey as it would for a quiet, plant-strong breakfast with a accompanying cup of steamed milk. The Profusive Cook explains beautifully how a single meal can cross cultures yet keep its identity intact in their article – Pancakes Around the World.
What You’ll Need
- 2 cups of all-purpose flour
- 2 tablespoons of sugar
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 1/2 cups of buttermilk
- 1/2 cup of milk
- 2 large eggs
- 1/4 cup of unsalted butter, melted
- 2 tablespoons of vegetable oil
- 3 cups of guyabano (soursop) pulp, seeds removed
- 1/2 cup of granulated sugar
- 1 tablespoon of lemon juice
- 1/2 cup of whipped cream
- 1 tablespoon of powdered sugar (optional)
Method
Step One
In a large bowl, combine the 2 cups of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt.
Step Two
In another bowl, beat together the 1 1/2 cups of buttermilk, 1/2 cup of milk, 2 large eggs, 1/4 cup of melted unsalted butter and 2 tablespoons of vegetable oil. Gradually mix this liquid mixture into the flour mixture until smooth.
Step Three
On a non-stick skillet over medium heat, ladle approximately 1/4 cup of pancake batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining batter.
Step Four
While the pancakes are cooking, heat the 3 cups of guyabano pulp in a saucepan over medium heat. Add the 1/2 cup of granulated sugar and 1 tablespoon of lemon juice, stirring until the sugar is fully dissolved and the mixture is sticky.
Step Five
Once the pancakes and guyabano pulp are ready, place a pancake on a plate, spread a generous amount of guyabano pulp over it, then place another pancake on top. Repeat this layering process until all pancakes are used.
Step Six
Top the stacked pancakes with a dollop of whipped cream and sprinkle with the optional 1 tablespoon of powdered sugar.
Step Seven
Your Stuffed Guyabano Pancakes are now ready to be served and enjoyed. Savor the exotic tropical taste of the guyabano combined with the classic comforting flavor of pancakes.
