Durian, you either love it or hate its pungent smell. In my family, Daughter #2 detests it so much that we’re prohibited from speaking or entering her room if we consume it. It’s a seasonal tropical fruit and the rest of us simply love its creaminess. It is best eaten fresh and any unfinished fruit has to be consumed quickly. I normally use leftover in desserts like cakes and as fillings in choux pastry puffs. We had some leftover from yesterday and hubby suggested durian pancakes. The rest of us relished it quickly before Daughter #2 returned from her morning jog!
150gm all-purpose flour or plain flour, sieved
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoon sugar
pinch of salt
(B) durian flesh from 4-5 durian seeds (need not be exact, slightly more or less is alright)
(C) egg whites from 1 egg
1 egg yolk
185 ml buttermilk or coconut milk (I use buttermilk)
– (if u don’t wish to be stucked with a unused carton of buttermilk, make your own by adding a tablespoon of lemon juice to a 185ml of fresh milk and let it sit for 10 mins until milk thickens)
(E) 40gm melted butter, plus 10gm extra for greasing skillet
(F) – optional
some coconut jam (locally known as “kaya”)
1) Put (A) in a bowl.
2) Remove flesh and discard durian seeds. Set aside.
6) Grease a heated skillet very lightly with melted butter. Lower heat and drop spoonfuls of batter slightly apart (as durian has high sugar content, take extra care not to overheat the skillet). When bubbles appear on top of pancakes, flip it over and press it lightly down with the spatula. Continue to cook on low heat until both sides are golden brown and done (flip several times to ensure even cooking).
7) Repeat with rest of batter. Pancakes can be made ahead and refrigerated in an air-tight box for 2 days and reheated in a microwave, skillet or oven.
8) Serve warm with kaya spread (coconut jam) or eat plain.