ʻUlu Flour Banana Pancakes
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Category
Breakfast
Servings
6
Prep Time
10 minutes minutes
Cook Time
15 minutes minutes
Try this local twist on a Sunday morning breakfast classic. Made with ʻulu flour and ripe apple bananas.
Author:Hawaiʻi ʻUlu Cooperative
Ingredients
½ cup all purpose flour
½ cup breadfruit flour
2 tsp baking powder
1 tbsp sugar
¼ tsp salt
1 cup milk
1 egg
3 ripe apple bananas, mashed
2 tbsp vegetable oil
Directions
Combine flours, white sugar, baking powder and salt.
In a separate bowl mix together egg, milk, vegetable oil and bananas.
Stir batter mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Cook until pancakes are golden brown on both sides. Serve hot.
1 comment
Interesting fact, I couldn’t find ‘ulu flour to make these pancakes. So I opted to using the ’ulu fruit. To get a smooth batter, I blended the liquid ingredients with the bananas and ’ulu together. As the pancakes cooked, they had this really nice, fluffy look that reminded me of Japanese soufflé pancakes (just not as thick and light in color). The pancake turned out a bit chewy (probably due to the blended ’ulu) but was still super yummy and resembled the flavor of buttermilk pancakes. If you don’t have ’ulu flour to work with, I encourage using the actual fruit as an alternative.