Sift all dry ingredients together into a large bowl. Add eggs, sugar, milk and jackfruit puree and mix until combined. If mixture seems to think to pour, add a small amount of the extra milk to adjust. Pour small, even amounts of mixture onto a lightly greased (butter is best) griddle or frypan heated to 190° to 200° - a little hotter than medium heat. Flip over when bubbles appear on the uppermost side of the batter. Serve stacked pancakes while still hot. Drizzle with lemon myrtle syrup* and top with honey-roasted macadamia nuts*.
(*Find these at the Tropical Fruit World farm or online store)