Introduction
Ever had one of those evenings where you just want something cozy, a little fancy, but without the whole “I need three hours and a PhD in cooking” situation?
Enter Peking Jackfruit Pancakes—your new best friend for lazy weekends or those busy weeknights when you’re pretending to be a culinary wizard. It’s like the classic Peking duck got a plant-powered makeover, but without any ducks (or guilt) involved.
Imagine wrapping tender, spiced jackfruit in soft, warm pancakes with a smooch of hoisin sauce and a crunchy veggie hug. It’s fun to eat, feels a bit fancy, but is ridiculously easy to make.
Plus, it’s vegan, so you get to impress your friends or just treat yourself while staying true to those plant-based vibes. Batch cooking makes it even easier to whip these up since you can prepare the jackfruit ahead of time. Warning: you might find yourself making these just to have an excuse to lick the hoisin jar.
Ready to plunge into something deliciously different? Your taste buds are already doing a happy dance.
Ingredients
- 1 x 400 g tin young green jackfruit, prepared (jack-of-all-trades fruit)
- 1 teaspoon sesame oil
- 2.5 cm ginger, finely chopped (ginger zing!)
- 2 tablespoons rice wine, dry white wine or apple juice
- ½ teaspoon five spice powder
- Pinch of black pepper
- 1 tablespoon dark soy sauce
- Thin strips of carrot, cucumber and spring onion (scallion), to serve
- ½ cup (100 g) hoisin sauce
- 1½ cups (225 g) plain flour, sifted
- Pinch of salt
- ⅔ cup (170 ml) boiling water
- 1 tablespoon oil, for brushing
Jackfruit really steals the show here, proving that plants can be as versatile as your favorite comfort foods. With a dash of five-spice flair and hoisin sauce sweetness, these pancakes bring the perfect punch of flavor without any animal fuss. Notably, jackfruit is a great meat substitute, thanks to its versatile texture that mimics pulled pork. Whether you’re a vegan newbie or just curious, this recipe is a fun, tasty way to jack up your dinner game!
How to Make It
Alright, let’s plunge into making these Peking Jackfruit Pancakes, a vegan twist that’s so good it might just convert your carnivore friends. Start by getting your hands a little floury—grab 1½ cups (225 g) of plain flour, sift it, toss in a pinch of salt, and then pour in ⅔ cup (170 ml) of boiling water.
Yeah, boiling water in dough sounds like a plot twist, but trust it. Knead this baby until it’s smooth and elastic—think of it as giving your dough a little plant-based spa treatment. If it’s being clingy and sticky, sprinkle in a teaspoon more flour and keep going. Wrap it up in plastic like a doughy burrito and let it chill for about 30 minutes.
This resting time is essential—like letting a good joke land—because it helps the gluten relax and makes your pancakes nice and tender. Crunchy snacks like spicy roasted chickpeas can make a great side to complement these pancakes.
While the dough is taking its beauty nap, preheat your oven to a toasty 200°C. Now, grab your 400 g tin of young green jackfruit (the magical meat substitute) and shred it up, then place it in a loaf tin like it’s ready for its big debut.
Whisk together a few flavor bombs: 1 teaspoon sesame oil, 2.5 cm finely chopped ginger, 2 tablespoons of your choice of rice wine, dry white wine, or apple juice (all equally fancy), ½ teaspoon five spice powder, a pinch of black pepper, and 1 tablespoon of dark soy sauce.
Pour this aromatic concoction over the jackfruit like you’re drizzling a little vegan magic. Pop it in the oven and let those flavors mingle and roast until the jackfruit soaks up all that goodness—your kitchen will smell like a street food festival, minus the lines.
Once your dough has rested and your jackfruit is bursting with flavor, it’s time to assemble. Roll out your dough into thin pancakes and get ready to pile on those tender jackfruit morsels.
Don’t forget the thin strips of carrot, cucumber, and spring onion (scallion) to add that fresh crunch and color pop. Slather on about ½ cup (100 g) of hoisin sauce—because if you’re going to do Peking, you do it with hoisin.
Wrap it all up, take a big bite, and pretend you’re strolling through a bustling Beijing market, plant-based style. Trust me, your taste buds will thank you, and your friends will be begging for the recipe.
Bonus Tips
- Swap the hoisin for peanut sauce if you want your taste buds to throw a party—they’ll thank you later.
- Don’t be shy with the spring onions; these little green guys bring the zing that turns good pancakes into “OMG, more please!” pancakes.
- Feeling fancy? Toast your sesame oil with a pinch of chili flakes for a smoky kick that says, “Yeah, I’m vegan and I’ve got flavor.”
- For an extra layer of indulgence, consider adding coconut milk to your batter for a creamy and dreamy texture that elevates your pancakes to gourmet status.
Why You’ll Love It
Get ready to wow your taste buds with these Peking Jackfruit Pancakes—they’re like a flavor party where tender jackfruit crashes the traditional Peking Duck bash, but totally plant-powered.
They come together quicker than you can say “vegan feast,” making weeknight dinners feel like a gourmet flex.
Plus, they’re a playground for your veggies—pile on whatever crunchy, colorful strips you fancy and call it your edible masterpiece. A mix of grains and veggies in your meal can elevate the whole experience.
Who said plant-based can’t be playful, saucy, and downright drool-worthy?
Nutritional Info
These are estimated values.
Calories: 320
Protein: 8 g
Carbohydrates: 45 g
Fat: 10 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs. It’s also important for vegans to ensure adequate B12 intake to support overall health.
