Hawaiian

Conjures up images of watching the sunrise with waves crashing on the beach and Jack Johnson songs.

Ingredients

Pancakes
3 ⅔ 1⅓ cups all-purpose flour
3 3 Tablespoons sugar
1 1 teaspoon baking powder
1 1 teaspoon baking soda
1 1 teaspoon kosher salt
2 2 eggs
2 ¾ 1¼ cups buttermilk
2 2 tablespoons butter, melted
1 1 Banana, sliced into ¼ inch disks
vegetable oil
about 10 macadamia nuts, crushed, for garnish
whipped cream for garnish
confectioners sugar for garnish
Coconut Syrup
13.50 oz 1 can coconut milk
¾ cup sugar
4 tsp cornstarch
¼ tsp salt

Directions

Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. In a medium bowl whisk the eggs, buttermilk, and butter together then stir into the dry ingredients just until combined. Don’t over mix.

Heat a large skillet over medium heat and add oil. When oil is hot scoop scoop a cup full of batter into the skillet then press in about 5 or 6 banana slices. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with coconut syrup, powdered sugar, macadamia nuts, and whip cream.

Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Add the sugar and salt and bring to a boil stirring continually. As soon as the mixture comes to a rolling boil remove from the heat. Allow to cool completely before serving. Keeps in the fridge for a week.