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Hawaiian Pancakes

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Hawaiian Pancake

Hawaiian Pancakes, moist and very tropical.

While thumbing through a cooking magazine recently there was an article about Masaharu Morimoto, an Iron Chef on the Food Network show, Iron Chef America, stating his favorite breakfast was a pancake with pineapple, coconut and macadamia nuts.  Having lived in Hawaii for three years in the 1960’s I never had pancakes with these tropical ingredients, but I do enjoy each ingredient individually so I decided to create a recipe with these three ingredients and I’m calling it Hawaiian Pancakes.  First I took our Ultimate Buttermilk Pancake recipe and altered it a bit.  When we lived in Waialua, our neighbor worked at a sugar mill and would always bring us bags of what we called “raw sugar” so I changed the white ganulated sugar to Turbinado.    Next, get a fresh pineapple (it tastes so much better than canned pineapple) and you will use macadamia nuts and shredded or flaked coconut as the toppings.

  • 2 Cups all-purpose flour
  • 3 Tablespoons of raw sugar (Turbinado)
  • 1 teaspoon baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 Cups buttermilk-room temperature
  • 2 eggs-room temperature-separated
  • 2 Tablespoons melted unsalted butter

To the Buttermilk Pancake recipe above you can alter or add the following ingredients to make them “Hawaiian”

  • add 1 teaspoon coconut extract
  • add 3 heaping tablespoons of shredded coconut to the batter
  • add 1/3 cup diced, fresh pineapple chunks to the batter
  • top with a few fresh pineapple chunks, as a garnish
  • top with 1/3 cup toasted macadamia nuts, as a garnish
  • top with 1/3 cup toasted shredded coconut or coconut flakes, as a garnish

Sift the dry ingredients together in one bowl (flour, sugar, baking powder, baking soda, salt, pineapple chunks and shredded coconut).  In a second bowl whisk together the wet ingredients (buttermilk, eggs yokes, coconut extract and melted butter).  Keep the two mixtures separate until you are ready to make the pancakes. Whip the egg whites to stiff peaks then gently blend to the combined ingredients before cooking

Heat a griddle or frying pan to medium heat.

Pour the wet mixture into the dry mixture and mix using a fork or wooden spoon.  Mix until just blended together (it will be lumpy).  Do NOT over blend the mixture.  Let the batter sit for 15 minutes before cooking.  ADD THE EGG WHITES NOW. Using a scoop (I use an ice cream scoop)  pour the batter on the griddle or frying pan.  Brown on both sides and serve with butter and maple syrup.  This recipe should serve five or six people.  If you are making them in batches you can preheat the oven to 200 degrees and store the cooked pancakes in the oven on the shelf until you have cooked all of them and are ready to serve them (will keep well in the oven for 30-45 minutes).

Top with pineapple chunks, macadamia nuts and coconut.  Serve with syrup.

We have had several return guests ask us to make these pancakes for them again.  Yes, they are that good!  And who doesn’t hope that winter is finally over and you can dream of sunny and war, Hawaii?  I’s sure you will enjoy our Hawaiian Pancakes.  They are moist, fluffy, light and soooo much more.