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Pancakes with Poached Tamarillo

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  • 150g plain flour

  • 1 tsp baking powder

  • ½ tsp salt

  • 1 egg

  • 375ml milk

  • 4 ripe tamarillos

  • ½ vanilla pod

  • ¼  cup sugar

  • 3 tbsp honey

  • 15g butter

  • Whipped cream, to serve


  • 1.

    Sift flour, baking powder and salt into a bowl. Make a well in the centre and whisk in egg and milk.

  • 2.

    Using a wooden spoon, gradually draw in flour. Beat well, cover and leave to stand for 1 hour.

  • 3.

    Meanwhile, to poach the tamarillos, heat a saucepan of boiling water and have a bowl of iced water ready. Cut a cross in each tamarillo, blanch for 30 seconds, then refresh in cold water. Peel off skins and slice into 1cm-thick rounds.

  • 4.

    Halve vanilla pods and scrap seeds into a saucepan. Add pod, sugar, water and honey. Cook slowly over a low heat, without boiling, until sugar has dissolved. Increase heat and simmer, uncovered, to reduce (5 minutes). Add tamarillo sliced and cook 2 minutes. Allow to cool in syrup.

  • 5.

    Heat pancake pan over medium heat, add butter to melt, then pour butter back into mixture, folding to combine well. Increase heat to medium high.

  • 6.

    Pour batter into a jug and pour in enough batter, while tilting the pan, to coat the bottom. Cook for about 1 minute or until small bubbles appear on the surface, then flip over using a metal spatula.

  • 7.

    Place cooked pancake on a plate, top with 3-4 slices tamarillo, drizzle over a little syrup, then fold pancake over. Repeat with remaining pancake mixture and tamarillos. Serve with whipped cream or yoghurt.

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