HAWAIIAN STYLE PANCAKES
The Gazebo Restaurant on Maui is known for their macadamia nut pancakes and I've tried to copy them to the delight of my friends here on the mainland. I think they're just as good without the nuts and that the real secret is serving them with coconut syrup and a dollop of coconut flavored whipped cream. The pancakes are based on Kittencal's Recipe #82094 with some alterations. If you like cream in your coffee, be sure to try a cup with coconut whipped cream on top!
Provided by TommyGato
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Peel and mash the banana with a fork and mix in the butter.
- Wisk the eggs into this mixture one at a time and then add the coconut cream followed by the buttermilk about 1/2 cup at a time, wisking until well blended.
- Sift the 5 dry ingredients together in a large bowl then add the liquid ingredients to them and wisk until well blended.
- Add the vanilla, zest, and nuts if desired and mix evenly.
- Use cooking spray or lightly oil a griddle or frying pan and cook the pancakes over medium heat about 2-3 minutes on each side.
- Keep warm until served and serve with coconut syrup and a dollop of coconut flavored whipped cream.
- For the Coconut Whipped Cream:.
- Using a chilled bowl and beaters, whip the cream until stiff peaks form then on slow speed, blend in the coconut cream about 1 tbs at a time, scraping the sides of the bowl often. Note that the whipped cream will no longer have peaks after the coconut cream is added; the dollop may look like a rounded mound but this is normal.
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Chris Diaz
[email protected]I'm not sure what went wrong, but my pancakes were a complete disaster. They were burnt on the outside and raw on the inside.
Zodjano Cela
[email protected]These pancakes were a waste of time. They were dense and flavorless. I would not recommend this recipe.
Broken Angle
[email protected]I followed the recipe exactly, but my pancakes didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
current records
[email protected]The pancakes were a little dry, but the tropical fruit topping helped to balance it out. Overall, they were a good breakfast.
THE GENERAL
[email protected]These pancakes were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
ACT Reacted
[email protected]I made these pancakes for my family and they loved them! The pancakes were fluffy and the tropical fruit topping was a delicious addition.
Alimatu Yakubu
[email protected]These pancakes were a great way to start my day! They were light and fluffy, and the tropical fruit topping was a refreshing change from the usual syrup.
Quincy Smith
[email protected]Yum! These pancakes were so good! I loved the combination of flavors from the coconut milk, pineapple, and walnuts. I will definitely be making these again.
Suleekho Shire
[email protected]These pancakes were easy to make and turned out great! I used macadamia nuts instead of walnuts, and they were a nice addition. The pancakes were fluffy and flavorful, and the pineapple syrup was a delicious topping.
Md Zubair
[email protected]I've been looking for a good Hawaiian pancake recipe, and this one is perfect! The pancakes were light and airy, and the coconut milk added a delicious flavor. I served them with fresh pineapple and mango slices, and they were a hit.
Fahim Salehi
[email protected]These pancakes were a hit with my family! They were fluffy and flavorful, and the tropical fruit topping was the perfect finishing touch. I will definitely be making these again soon.