Feijoa lovers rejoice – we have another recipe to help use up your haul, pancakes! The feijoa pancake recipe below is a breeze to make. If you have your own go to pancake recipe, just add feijoa!
- 1 cup peeled feijoas, plus more for serving
- 2 tsp lemon juice
- 2 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2-3 tbsp sugar (optional)
- 1 tsp salt
- 2 large eggs
- 1½ cups buttermilk*
- 1⁄2 cup sour cream or plain yoghurt*
- 2 to 4 tbsp butter, melted (optional)
*If you don’t have yogurt or buttermilk handy, you can substitute an equal quantity of milk and stir 1/4 tsp lemon juice into the batter (to make sure there is enough acid to activate the baking soda).
1). Finely chop the peeled feijoas and stir in 2 tsp lemon juice to help stop them going brown
2). In a large bowl, mix together the baking soda, flour, baking powder, sugar, and salt
3). In another bowl, whisk together the eggs, buttermilk, sour cream or yoghurt, and melted butter. Stir in the chopped feijoas
4). Add the wet ingredients to the flour mixture and stir JUST until the flour is moistened. Don’t overstir, or the pancakes will be dense instead of fluffy.
5). Drop a 1/4 cup of batter onto a hot lightly greased griddle or pan. The batter will be thick, so don’t try to make larger pancakes, or they may not cook through.
6). Flip the pancake when the bubbles on top have solidified and the batter on top is starting to look dry. If the bottom is browning too fast, turn down the heat. If the pancake is nicely browned on both sides but the batter isn’t done inside, reduce the heat and cook the next one more slowly.
7). Add some chopped feijoas or icing sugar on top to serve. Enjoy!