Yes, you heard me right. I have discovered that a ripe breadfruit can be used interchangeably with ripe mashed bananas. So, for muffins, pancakes, waffles and even aebleskivers. Those of you with access to breadfruit, who may not have used the really ripe ones before for anything other than Papaiaee, that South Pacific pudding, there are more options. Actually, you could give me a few more ideas for them as well.
The fruit must be allowed to start turning brown and a bit crusty, just like bananas you're going to mash for a recipe. The flesh even looks like ripe banana inside. A client gave this one to Bob, and he brought it home for me to do something with.
Cut in half, then scoop out the soft fruit, away from the core and skin. This was a medium to small ulu, and yielded about 2 cups. Mash it up a bit. The recipe is one I've had for years. Used many times, tried, true and excellent. Exactly as good this time around, with the breadfruit flavor just coming through. For this South Pacific take, I used coconut oil in place of the butter, palm sugar, soy milk and a little nutmeg.
Breadfruit (or Banana) Waffles
1 cup flour
1/4 cup raw sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, separated (I rarely bother, but if you're using gluten free flours it might be a good idea)
1/3 cup melted butter (or coconut oil)
1 1/4 cups milk
1 cup mashed breadfruit (or banana)
Mix the dry ingredients together on a piece of waxed paper and set aside. Combine egg yolk, milk, bananas and butter or oil in a mixing bowl. Stir in the dry ingredients. Beat the egg white til stiff and fold into batter. Bake in waffle iron at medium heat. Sprinkle one side with macadamia nuts if desired before closing the lid.
We had ours with some passion fruit syrup. Coconut syrup would be nice. Or maple syrup. Now, since I've only used 1 cup of that breadfruit, I'm on to try aebleskivers with it, which will make the 5th in my series if they turn out. I'll let you know. Sharing with Hearth 'N Soul Blog Hop, co-hosted by Alex of A Moderate Life.