Hawaiian Pancakes Food

HAWAIIAN PANCAKES

Steps:

• First, make the batter the night before. Whisk the flour, sugar, baking powder and salt together in a large mixing bowl. Then whisk the milk, crushed pineapple, vanilla extract and egg yolks together in another bowl until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together into a thick batter. In a third bowl, whip up the egg whites with a hand mixer until they are like fluffy clouds and form stiff peaks. Fold the egg whites, 1 cup of the chopped macadamia nuts and 1 cup of the shredded coconut into the rest of the batter. Cover the bowl and refrigerate it overnight.
• In the morning, pre-heat the oven to 350 and also get out an electric griddle or large griddle pan. Line a sheet pan with a silicone mat and spread the remaining 1/2 cup of coconut out on it. Toast it in the oven for 3-5 minutes until it becomes crisp and golden. Set it aside. Pre-heat the electric griddle to 350 or the griddle pan over medium high heat. Grease it with butter, then cook off the pancake batter in batches in the size you want. They take about 4 minutes to cook on each side to become puffy and golden. Serve them as you make them with a sprinkle of toasted coconut, extra chopped macadamia nuts and syrup on top!

HAWAIIAN PINEAPPLE PANCAKES

Steps:

• Mix flour, baking powder, baking soda, and salt together in a bowl. Add coconut milk, eggs, and oil; stir to combine. Stir in pineapple and banana until just combined; do not overmix.
• Melt brown sugar and butter together in a saucepan over medium heat. Add pineapple tidbits and 1 tablespoon reserved pineapple juice. Bring to a boil. Reduce heat and simmer until slightly thickened, 3 to 5 minutes.
• Preheat a griddle to 325 degrees F (165 degrees C). Pour 1/4-cup scoops of batter onto the hot griddle. Cook until bubbles form, about 3 minutes. Flip and cook until set, about 5 minutes more.
• Serve pancakes with the pineapple topping.

HAWAIIAN PANCAKES

Steps:

• First, make the batter the night before. Whisk the All-Purpose Flour (2 1/4 cup), Granulated Sugar (3/4 cup),Baking Powder (3 teaspoon), and Salt (1 pinch) together in a large mixing bowl.
• Then whisk the Milk (1 1/4 cup), Canned Crushed Pineapple (3/4 cup), Vanilla Extract (1 teaspoon), and Egg (3) yolks together in another bowl until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together into a thick batter.
• In a third bowl, whip up the egg whites with a hand mixer until they are like fluffy clouds and form stiff peaks. Fold the egg whites,Macadamia Nuts (1 cup) and Unsweetened Shredded Coconut (1 cup) into the rest of the batter.
• In the morning, preheat the oven to 350 degrees F (180 degrees C), and also get out an electric griddle or large griddle pan.
• Line a sheet pan with a silicone mat and spread the remaining Unsweetened Shredded Coconut (1/2 cup) out on it. Toast it in the oven for 3-5 minutes until it becomes crisp and golden.
• Preheat the electric griddle to 350 degrees F (180 degrees C) or the griddle pan over medium-high heat. Grease it with Butter (to taste), then cook off the pancake batter in batches in the size you want. They take about 4 minutes to cook on each side to become puffy and golden.
• Serve them as you make them with a sprinkle of toasted coconut, extra chopped Macadamia Nuts (1/2 cup), and Maple Syrup (to taste) on top! Enjoy!

HAWAIIAN STYLE PANCAKES

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.