Sago Pancakes

In the sago-growing regions of Papua New Guinea, the day often starts with sago pancakes. Sago flour is mixed with coconut milk and a little sugar, then fried in coconut oil until the edges turn lacy and crisp. They are the taste of mornings along the Sepik and the coast, warm, sweet, and deeply filling.

What makes sago pancakes great is their wonderful chew. Unlike flour pancakes, they have a soft, slightly stretchy center and crackling edges, with a gentle sweetness from the coconut and sugar. They are wonderful on their own or topped with ripe banana, and they keep you full for hours.

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