Poi Pancakes Recipes

CLASSIC POTATO PANCAKES

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs, then whisk in flour.
• Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
• Serve pancakes hot with applesauce and/or sour cream.

GOOD OLD FASHIONED PANCAKES

Steps:

• In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

POI PANCAKES

Steps:

• Beat eggs in a bowl and set aside. Melt butter in a saucepan with the milk. Let cool slightly before adding to egg mixture. In a separate mixing bowl, sift all the dry ingredients together. Add the eggs to this mixture, just to moisten. Do not over mix. Crumble the defrosted poi into the mix, to taste. The poi gets soft as the batter cooks, so too much will result in a "gooey" pancake. Make sure to add the poi just before you pour the pancakes. This will result in little "pudding pockets" in the cake. Heat the griddle, then spoon mixture onto griddle, and cook until bubbles form around the edges. Turn the cakes and cook for another 25 seconds or until the bottom is slightly browned. Top with coconut syrup.

POI

Steps:

• Squeeze poi from bag into bowl.
• Gradually add water, mix with hands until.
• smooth, the consistency of thick paste.
• Store, covered, in a cool place.
• Serve at room temperature. If poi is kept at room temperature for several days, it will gradually become sour.
• If refrigerated, it will sour more slowly but should be covered with a layer of water.
• It may be mixed with more water when ready to serve as it hardens when cold.

POTATO PANCAKES

Steps:

• In a sieve or colander, drain potatoes, squeezing to remove excess liquid. Pat dry; set aside. , In a large bowl, combine the flour, baking powder and salt. Stir in eggs until blended. Add onion and reserved potatoes; toss to coat., Drop by tablespoonfuls onto a preheated greased skillet. Fry in batches until lightly browned on both sides. Drain on paper towels. Serve with applesauce or syrup if desired.