Author Notes
My husband and I love to visit the island of Maui..."the Valley Isle". Warm water and cooling trade winds are part of what makes this place paradise. Culinary traditions in Hawaii are centered around local produce . (exception is Spam). Our little house by the sea is surrounded by lots of coconut trees. Because I can't handle a machete' like the local boys, I buy canned or bottled coconut milk. On a tropical island rum is always an option. Macadamia nuts are also everywhere. This makes a sweet ending to a Hawaiian feast. —dymnyno
Continue After Advertisement
Ingredients
- Coconut Pancakes
-
10 ounces coconut milk
-
1 ounces dark rum (Whalers is Hawaiian)
-
1/2 cup milk
-
1/2 cup brown sugar
-
3 cups unsweetened shreded coconut
-
1 cup pastry flour
-
2 teaspoons baking powder
-
3 eggs whisked together
-
1/2 cup chopped macadamia nuts
-
canola oil to cook the pancakes
- Bananas Foster
-
1 cube butter
-
1 cup brown sugar
-
2 oz cup dark rum
-
2 bananas, sliced into coins
Directions
- Coconut Pancakes
-
Combine flour, coconut , baking powder, brown sugar and chopped macadamia nuts.
-
Mix in coconut milk, rum and eggs.
-
Pour the pancakes the size that you want. Cook the pancakes over medium heat and cook slowly to prevent the pancakes from burning while cooking. Keep the pancakes in a warm oven until you finish the BF sauce
- Bananas Foster
-
Melt the butter. Add the brown sugar. When the mixture is boiling, add the bananas and stir. Add the rum and flame...BE CAREFULL.
-
Spoon some BF on each pancake and sprinkle the top of each pancake with coconut.
See what other Food52ers are saying.