Best Pancakes In Maui Recipes

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THE BEST EVER PANCAKES



The Best Ever Pancakes image

I'm not joking when I say I make pancakes every weekend. I love them in any form and variation. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 12 servings

Number Of Ingredients 10

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, room temperature
1/4 cup butter, melted
1 teaspoon vanilla extract
Optional: Mixed fresh berries, whipped cream, maple syrup and butter

Steps:

  • In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.

HAWAIIAN STYLE PANCAKES



Hawaiian Style Pancakes image

The Gazebo Restaurant on Maui is known for their macadamia nut pancakes and I've tried to copy them to the delight of my friends here on the mainland. I think they're just as good without the nuts and that the real secret is serving them with coconut syrup and a dollop of coconut flavored whipped cream. The pancakes are based on Kittencal's Recipe #82094 with some alterations. If you like cream in your coffee, be sure to try a cup with coconut whipped cream on top!

Provided by TommyGato

Categories     Breakfast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 ripe medium banana
2 tablespoons butter, softened
3 eggs
1/4 cup cream of coconut
1 1/2 cups buttermilk
1 teaspoon vanilla
1 teaspoon zest tangerines or 1 teaspoon orange
2/3 cup macadamia nuts, coarsely chopped (optional)
1 cup whipping cream (for the topping)
1/3 cup cream of coconut (for the topping)
2 tablespoons finely chopped macadamia nuts (optional for garnish)

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.

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