Mar 5, 2017

Pancakes Made with Aloha





Pancakes come in many forms and thicknesses, and have been around for thousands of years. I wouldn't be surprised if pancakes have been in Hawaii since the first haole (visitor) arrived here. Regardless, today Hawaiians enjoy pancakes as much as anyone else. The difference is in the aloha. So tomorrow, start your morning tasting Hawaii with:


Fluffy Hawaiian Pancakes with Fresh Mango
and Honey Sweetened Coconut Cream


Ingredients for topping:
3 large fresh ripe mango
1 cup coconut cream (I use Kara brand coconut cream from Friendly Market).
2 tablespoons honey, or to taste

Ingredients for fluffy pancakes:
1 1/2 cups all-purpose flour
3 tablespoons confectioners' sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
1 large egg yolk, plus 3 egg whites
4 tablespoons unsalted butter, melted and cooled, plus more for brushing
1/2 teaspoon pure vanilla extract

Procedure:
Peel and pit 3 fresh, ripe mango, then thinly slice. Refrigerate until ready to serve.

Using a fork, blend the coconut cream and honey together. Cool in the fridge for 30 minutes (for a soft consistency), or up to 3 hours (for a thicker consistency).

Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes.

Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix).

Heat an old cast iron skillet, or whatever you prefer, over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with fresh slices of ripe mango, topped with a dollop of honey sweetened whipped coconut cream.

Makes 12 pancakes.

Note: If you are like me and don't want to cook early in the morning until you have had that first cup of coffee, then you want a really great pre-mixed buttermilk pancake mix, (see photo above), where you just add water, try Weisenberger Mill, an old mill located on the South Elk Horn Creek in southern Scott County, Kentucky. You can order it online, and they will send it via Priority Mail if you ask. I usually buy 4, 5 pound bags that they put in a large Priority Mail box to send to Hawaii. They have many great products that I highly recommend like: banana bread mix, cornbread mix, biscuit mix, fish batter mix, gravy mix, etc.


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