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Passion fruit pancake ~ 百香果煎饼

These pancakes are soft, light and fluffy using buttermilk rather than milk.  They taste lovely with a drizzle of maple syrup while the addition of fresh passion fruit gives it a nice tropical flavour.

Passion fruit pancake ~  百香果煎饼
  • 113 gm self-raising four
  • 1 Tbsp sugar
  • 155 ml buttermilk
  • Pulp from 2.1/2 passion fruit (leave pulp from 1/2 passion fruit to serve)
  • 1 'L' egg
  • Maple syrup or honey to serve
  1. Sift in flour into a mixing bowl, add in sugar, mix well.  Make a well in the centre, whisk in buttermilk, passion fruit and egg.  Whisk till smooth.
  2. Lightly grease a non-stick pan, add in 1.1/2 Tbsp of batter for each pancake, allow it to  spread.
  3. Cook for 2 mins. till bubbles appear and begin to pop, flip over to cook for 1 min. till golden brown.  Repeat with remaining batter.
  4. Serve immediately with maple syrup or honey with some fresh passion fruit pulp.
  5. Yield :  13 pancakes
Note :  To make buttermilk, I added 1/2 Tbsp lemon juice to the 155 ml milk, or you can use vinegar.
            Mix and let stand for 10 mins.


  1. I always love the pleasant aroma of passionfruit. These pancakes must be really delicious with this exotic fruit.


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