|Hawaiian Fantasy Pancakes
Whole wheat pancakes with banana and coconut, topped with Banana Caramel Syrup, Coconut Syrup or fresh fruit and whipped cream.
1/2 cup chopped macadamias, toasted
Banana Caramel Syrup or Coconut syrup (recipes follow)
- or fresh mango slices, berries and whipped cream
1 cup whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp Kosher salt
1 TBS brown sugar
1 egg, beaten
1 cup milk
1/4 cup shredded sweetened coconut
3 TBS melted butter
Toast macadamias in a skillet over medium heat, tossing regularly. When starting to brown, turn off flame and let cool slowly, tossing from time to time. Meanwhile, make one of the syrups. Set both aside and keep warm.
Blend the flour, baking soda, baking powder, salt and brown sugar. Beat egg then whisk in milk to blend. Dice one banana. Add the milk, egg, banana, coconut and melted butter to dry ingredients and stir to blend, adding more milk if needed. Do not over-mix; batter should be a little lumpy. Let batter rest a few minutes before using. Note: You could also use a prepared pancake batter and stir in the banana and coconut.
Slice remaining banana about ¼ inch thick. Preheat a large, heavy stick-free skillet or over medium to medium-high heat. Test temperature with a few drops of batter and adjust as needed.
Spoon pancakes into pan and immediately press a few banana slices into each. Cook until dry around the edges and bubbles stop. Carefully turn and cook on the second side until done inside – take care not to over-brown!
Serve with toasted macadamias and one or both of the homemade syrups – or keep the sugar down and serve with sliced mango, berries and whipped cream. Pair with Tony’s Maple Cured Bacon, or thick slices of sweet ham browned in a skillet. Makes about 10 small pancakes. - Chef Mick Rosacci, Tony’s Markets
Banana Caramel Syrup Topping
2 TBS salted butter or bacon drippings
3 TBS brown sugar
1/8 tsp. ground cinnamon
1 banana, sliced or diced
1 TBS lemon juice
In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup. Serve judiciously over pancakes. - Chef Mick Rosacci, Tony’s Market
Place coconut milk in saucepan and slowly reduce by 25-40% over medium heat, stirring regularly. Carefully taste and add sugar, if desired. Remove from heat and swirl in butter, if using. Serve. - Chef Mick Rosacci