140 ml UHT full cream milk
14 g lime juice
130 g wheat flour
5 g baking powder
3 g baking soda
36 g sugar
2 g salt
1 g vanilla powder
30 g butter, melted
butter for greasing the pan
Javanese Sugar Jackfruit Sauce:
100 g Javanese palm sugar
100 ml water
30 g ripe jackfruit
17 g cornstarch, diluted with 50 ml water
Cut the jackfruit according to size preference.
Put the Javanese sugar, cut jackfruit, and water into a saucepan and cook over medium heat until the sugar dissolves.
Once the liquid boils, add the cornstarch solution and stir until the sauce thickens. Remove and set aside.
In a medium sized bowl, add the pancake batter ingredients and mix well, until there are no clumps of flour and set aside.
Use a non-stick pan and warm it over medium heat. Then turn down the heat and grease the pan with a little butter using a kitchen roll or napkin.
Then pour some batter and cook the pancake until it is set and the base is slightly brownish. Flip it over. Cook until the pancake is brownish on the flip side as well. Remove and set aside. Continue cooking until the batter finishes.
Prepare a serving plate, and arrange the pancakes on the serving plate.
Top with the Javanese sugar jackfruit sauce and serve.