One of the breakfast faves in the Cavehold are these scrumptious island-style pancakes. Moist, fluffy, flavorful flapjacks that forgo traditional butter for the Hawaiian Lilikoi (Passionfruit) version to create a tropical twist on this mainland morning staple. Yes … you can substitute regular butter, if you must. But, what’s the fun in that? 😉
INGREDIENTS
2 Cups White Flour
3 Teaspoons Baking Powder
1 Tablespoon Sugar
1/2 Teaspoon Salt
1 Cup PLUS 3 Tablespoons Milk
1/3 Cup Apple Juice
3 Tablespoons Lilikoi (Passionfruit) Butter – Softened
1 Large Egg – Beaten
1 Teaspoon Pure Vanilla
Optional:
Macadamia Nuts, Sliced Bananas, Pineapple Chunks, Blueberries, Sliced Strawberries, or any combination thereof
RECIPE
In a large bowl, place together flour, baking powder, sugar, and salt. Whisk together all the dry ingredients very well.
Next, add milk, apple juice (you can substitute peach, mango or passion fruit juice, if you’d like), egg, vanilla, and lastly the Lilikoi butter.
NOTE: Make sure the Lilikoi butter is not too hot, or it will begin to cook the egg.
Immediately, whisk together all ingredients well until the batter has the consistency of molasses. If the batter is too thick add milk, one tablespoon at a time, until desired consistency is achieved. Do not over mix the batter … it’s okay if there are some small chunks in there. Over mixing will result in flat, tough pancakes.
NOTE: At this point, if desired, gently fold in any of the optional ingredients listed above.
Pour 1/3 cup scoops of the batter onto a medium-flame heated, lightly buttered, griddle or pan.
Cook until bubbles appear all over the pancake. Flip with a spatula. Pancakes should be golden brown. When other side turns a similar color, remove from griddle/pan.
Plate with sliced fruit, eggs, bacon, or just let ’em fly solo. Top with a pat of butter and some pure Maple syrup. YUMMMMMMMMMMMMM!
Sooooooo … who wants pancakes?!?!?
Prep Time = 20 minutes
Cooking Time = 3 minutes each
Makes 12-14 cakes
©2014 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.
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