Hoisin Jackfruit Pancakes 

Unsure of what to do with that can of jackfruit collecting dust in the back of your kitchen cupboard? We have a delicious recipe for you to try! A great twist on a Chinese restaurant favourite, these Hoisin Jackfruit Pancakes are guaranteed to impress your dinner guests. You'll never want to buy store-bought hoisin sauce again with this quick, easy and super tasty recipe. The versatility of jackfruit really lends itself well to this dish; the crispy jackfruit combined with crunchy fresh cucumber, spring onions, and soft chinese pancake rolls make this a fantastic vegan alternative to this popular Asian dish.

Prep 15 min
Cook 1 hour 
Serves 4-6 people

Ingredients

Hoisin Sauce

• ¼ Cup of Molasses
• 2 Tbsp Soy Sauce or Tamari
• 2 Tbsp Smooth Peanut Butter
• 2 Tbsp Rice Vinegar
• ½ tsp Garlic Powder
• ½ tsp Hot Sauce
• 1 ½ tsp Corn Flour

Jackfruit

• 1x 400g tin of Jackfruit (drained and rinsed)
• 2 tsp Chinese Five Spice
• 1 tsp Toasted Sesame Oil

To Serve

• Pancakes
• Sliced Cucumber
• Sliced Spring Onions
• Black and White Sesame Seeds (optional)

Method

Begin by draining and rinsing the jackfruit well. Remove the cores from the jackfruit and place in a mixing bowl. Stir in the Chinese Five Spice, a teaspoon of Sesame Oil, and mix well. Now prepare the hoisin sauce.

In a saucepan, combine all the ingredients for the hoisin sauce apart from the corn flour. Heat over a medium heat until both the molasses and peanut butter have fully dissolved.

Mix the corn flour with two teaspoons of cold water and stir until the corn flour has dissolved.

Increase the heat of the saucepan to medium-high and add the corn flour. Whisk in the corn starch and simmer until the sauce begins to thicken.

Heat the rest of the sesame oil over a medium-high heat and add the coated jackfruit pieces. Cook for around 10 minutes. Now add the hoisin sauce (saving some to serve) to the jackfruit and stir through. Cook for 20-25 minutes.  Once the sauce has reduced in the pan, pull the jackfruit apart by either using two forks or a masher.

Heat the oven to 180C and add the jackfruit to oven-proof dish. Place in the oven and leave to crisp up for 15-25 minutes. Half way through cooking, use a fork to stir the jackfruit. Once at the desired crispiness, serve with pancakes, a teaspoon of hoisin sauce, sliced cucumber and spring onion, and top with black and white sesame seeds.

Recipe and Photography: Lee Nottle