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Sift flour, baking powder and salt into a bowl. Make a well in the centre and whisk in egg and milk.
Using a wooden spoon, gradually draw in flour. Beat well, cover and leave to stand for 1 hour.
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.
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.
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.
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.
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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