Okay, 2 things right off the bat:
- You really need to read the title rhythmically – trust me, it works (if you do it right).
- I think you guys are really going to like these pancakes. I mean REALLY like them.
It’s been quite chilly in the Northeast recently (there must be some toros in the atmosphere) and I thought a little tropical culinary trip might help me forget how freezing it was outside. As a happy coincidence, my roommate (C) and her boyfriend (M) had recently-ish been to Hawaii and raved about these coconut-macadamia nut-banana pancakes that they had at the Halekulani Hotel. (Oh skip to the original recipe here and my version here! )
(left: macadamia nuts in the pancakes; right: nuts only on top of pancakes)
In fact, the only problem we ran into was that M and C couldn’t quite remember whether the macadamia nuts were in the pancakes or just sprinkled on top – so, of course we had to have a head-to-head challenge. M preferred the pancakes with the macadamia nuts folded directly into the batter – those pancakes were much crunchier and a little more dense. C, on the other hand, liked the pancakes with the nuts on top which were slightly fluffier. The general consensus was that the pancakes with the nuts on top were closer to the ones at the Halekulani.
(pot of coconut syrup)
The coconut syrup that goes with the pancake is pretty delicious as well. It’s definitely on the sweet side so I would start out with a little less on your pancakes so that you don’t get overwhelmed. Without the syrup, the pancakes had a very strong banana taste – I think I should have mashed up the bananas a little bit more so that it was more of a banana puree rather than a banana mash.
(some chopped nuts and mashed banana)
All in all, if you’re looking for some fluffy, tropical, delicious, and glorious pancakes, look no further!
4 out of 5 stackies: