Iron Chef Battle Snack: Avocado, Tuna, and Tomatoes
December 5, 2016
Ballpark Omlette
December 27, 2016
I had this in Waikiki and have been meaning to make it for some time. Now that I have, images of the week on the islands came flooding back. Watching the sunrise and eating this on the beach was a memory I like to remember especially when it's getting so cold here in the mid-west! If you can find cream of coconut you can use that as coconut syrup if not use the recipe at the bottom to make your own. Whichever you pick make sure to serve it warm! Heat it in the microwave five seconds at a time until warm.
Coconut Syrup
1 (13.5 ounce) can coconut milk
3/4 cup sugar
4 teaspoons cornstarch
1/4 teaspoon salt
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.
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.