Pineapple Pancakes with Creamy Coconut Syrup

          In Honolulu, we ended up eating at several really fun restaurants,  and my favorite breakfast was at Hatsuhana’s Japanese Restaurant at the Waikiki Hilton Village Resort, which consisted of pancakes, bacon, tossed salad, papaya, hard-boiled egg, and green tea, all for $9.99, which is an incredible deal in Hawaii! Not only was it one of the most unusual breakfast combinations I’ve eaten (outside Asia), it was truly delicious, and one of the highlights was their unique coconut syrup. If you’ve been following along with my recipe blogs, I hope that you—like me—are starting to say, “I could make this!” when you find something you really like. I’ve been making home made and berry syrups from childhood  (https://kathrynwarmstrong.wordpress.com/2017/07/22/blackberry-syrup-reminiscent-of-the-cracker-barrel/ ) so it wasn’t hard to  adapt what I already knew in order to make a very refreshing coconut syrup:

Creamy Coconut Syrup
(serves 6-8)

Add together in a pan:
1 cup sugar
2/3 cup water.
Bring to a boil and then simmer for 5-6 minutes until it just barely reaches the soft-ball stage (about 115°F if you’re using a candy thermometer, although I just go by the look; it starts looking thicker than water).
Add:
1/2 teaspoon vanilla
1 15 oz. can coconut milk
Light sprinkle of salt
Keep simmering and use a whisk to stir until it’s all milky white and uniform in consistency. Let it cool. It doesn’t need to be warm so can be prepared a little bit ahead, although warm is always nice. It should thicken slightly when it’s sufficiently cool.

Another item I saw advertised at a different restaurant but never tried was pineapple pancakes, which also sounded good, so I worked out a recipe that met with high approval from both husband and son last weekend. I hope you enjoy it as much as we did. It made us all feel a little like we were back in Hawaii! 🙂

Pineapple Pancakes
(serves about 3…at least we ate them all!)

Mix together:
1 cup pancake mix (I use Aunt Jemima’s Buttermilk, but suit yourself!)
1 egg
2 tablespoons oil (or melted butter, or bacon fat)
1 cup milk
1 cup crushed pineapple

That’s really all there is to it! Fry on a well-buttered skillet at about 325° (medium heat…not as hot as regular pancakes, because they take a little longer to bake through). If you really want Asian fusion, I guess you could serve it with hard-boiled eggs, papaya, and tossed salad, but we opted for a more traditional American flair, and even stuck with black tea rather than green.                            However you like it, I hope you’ll try it…and like it!

Then did I eat it; and it was in my mouth as honey for sweetness. And he said unto me, Son of man, go, get thee unto the house of Israel, and speak with my words unto them” (Ezekiel 3:3-4).

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