These are thick, American-style pancakes: soft and fluffy in the middle with golden edges. A third of the plain flour is replaced with jackfruit flour, which gives them a slightly nutty, wholesome flavour and makes them more filling than the classic version.

The one trick is a 10-minute rest. Jackfruit flour absorbs liquid as it sits, so the batter thickens and the pancakes hold their height in the pan.

Prep: 10 min | Rest: 10 min | Cook: 15 min | Total: 35 min | Makes: About 10 pancakes (serves 3–4) | Difficulty: Easy

Suitable for vegetarians.

Ingredients

• 130 g plain flour
• 70 g jackfruit flour
• 2 tsp baking powder
• 1 tbsp caster sugar
• Pinch of salt
• 2 medium eggs
• 300 ml milk
• 30 g butter, melted, plus extra for the pan
• 1 tsp vanilla extract (optional)

Method

1. Combine the dry ingredients. Whisk the plain flour, jackfruit flour, baking powder, sugar and salt in a large bowl. Make a well in the centre.
2. Mix the wet ingredients. In a jug, beat the eggs, then whisk in the milk, melted butter and vanilla.
3. Make the batter. Pour the wet mix into the well and whisk until just smooth. A few small lumps are fine; overmixing makes pancakes tough.
4. Rest. Leave the batter for 10 minutes. It will thicken to a dropping consistency. If it becomes too thick to pour, stir in 1–2 tbsp milk.
5. Heat the pan. Warm a large non-stick frying pan over medium-low heat and add a small knob of butter.
6. Cook. Pour in about 3 tbsp of batter per pancake, leaving space between them. Cook for about 2 minutes, until bubbles appear on the surface and the edges look set.
7. Flip. Turn the pancakes and cook for another 1–2 minutes until golden and cooked through.
8. Keep warm. Transfer to a plate in a low oven (100°C) while you cook the rest, adding a little butter to the pan each time.

Tips for success

• Keep the heat moderate. Jackfruit flour colours quickly, so a medium-low heat lets the centre cook before the outside gets too dark.
• Don't press them. Pressing pancakes with a spatula pushes out the air that makes them fluffy.
• The first one is a test. Use it to check your heat and adjust.

Variations

• Banana pancakes: stir a mashed ripe banana into the wet ingredients.
• Cardamom and date: add ½ tsp ground cardamom to the flour and serve with date syrup and chopped pistachios.
• Blueberry: scatter a few blueberries onto each pancake straight after pouring.

Serving suggestions

Top with honey, date syrup, maple syrup, Greek yoghurt and fresh berries, or sliced banana and toasted nuts.

Storage

Cool leftover pancakes, then keep in an airtight container in the fridge for up to 2 days. To freeze, layer with baking paper and freeze for up to 2 months. Reheat in a toaster, a dry pan or a low oven.

FAQs

Can I make the batter the night before? You can, but the baking powder loses some strength overnight, so the pancakes will be a little flatter. For the fluffiest result, mix the batter on the day.

Can I use more jackfruit flour? You can go up to half and half. The pancakes will be denser and darker, so cook them on a slightly lower heat.

Can I make them dairy-free? Yes. Use a plant-based milk and replace the butter with a neutral oil.