Breadfruit is a versatile starch grown on abundant trees in tropical and subtropical regions. The breadfruit tree’s yield is highly abundant, often producing over 200 pounds of fruit a year per tree. It is starchy, almost like potatoes when green and sweet and gooey when ripe. Breadfruit have notoriously poor shelf life, often only lasting 2-3 days from green to ripe once picked. they are usually stored in open air, and then refrigerated once ripe.
This recipe for breadfruit is for ripe, soft, mushy ulu. It is truly even more delicious than regular old wheat pancakes. If you’ve ever picked/bought a ride breadfruit or ulu, thinking you were going to bake, make chips etc., and the next day it’s practically mush, then this is the perfect recipe to try.
Breadfruit Pancake Recipe:
ripe ulu or breadfruit weighing 1lb. 8 oz.
- 1 small ripe ulu about 1 and ½ pounds or 700 grams
- 2 medium eggs
- ⅓ cup milk (can substitute non-dairy milks like almond milk, etc.)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- ½ teaspoon vanilla
- 1 teaspoon baking powder
1) cut open ulu, discard middle and scoop as much ripe flesh as possible into a blender or small mixer
2) add the rest of the ingredients
3) blend all together until smooth. Consistency should be similar to pancake batter.
4) heat pan on medium, add small amount of coconut oil
5) pour 1/4 cup or less batter into the pan, and turn heat to low.
(They are a little hard to flip over so I cover the pan with a lid and let the top cook with the trapped heat for about 3 minutes. It should puff up, and look yummy and fluffy)
6) turn to cook for another 2 minutes
7) enjoy with maple syrup or honey