Hawaiian Pancakes

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

280 g

All-Purpose Flour

150 g

Granulated Sugar

10 g

Baking Powder

1 pinch

Salt

300 mL

Milk

170 g

Canned Crushed Pineapple

5 mL

Vanilla Extract

3

Eggs , separated

185 g

Macadamia Nuts , roughly chopped, divided

150 g

Unsweetened Shredded Coconut , divided

to taste

Butter

for the griddle

to taste

Maple Syrup

for topping

Cooking Instructions

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Step 1

First, make the batter the night before. Whisk the All-Purpose Flour (280 g) , Granulated Sugar (150 g) , Baking Powder (10 g) , and Salt (1 pinch) together in a large mixing bowl.

Step 2

Then whisk the Milk (300 mL) , Canned Crushed Pineapple (170 g) , Vanilla Extract (5 mL) , and Eggs (3) yolks together in another bowl until smooth. Pour the wet ingredients into the dry ingredients and whisk it all together into a thick batter.

Step 3

In a third bowl, whip up the egg whites with a hand mixer until they are like fluffy clouds and form stiff peaks. Fold the egg whites, Macadamia Nuts (125 g) and Unsweetened Shredded Coconut (100 g) into the rest of the batter.

Step 4

In the morning, preheat the oven to 350 degrees F (180 degrees C), and also get out an electric griddle or large griddle pan.

Step 5

Line a sheet pan with a silicone mat and spread the remaining Unsweetened Shredded Coconut (50 g) out on it. Toast it in the oven for 3-5 minutes until it becomes crisp and golden.

Step 6

Preheat the electric griddle to 350 degrees F (180 degrees C) or the griddle pan over medium-high heat. Grease it with Butter (to taste) , then cook off the pancake batter in batches in the size you want. They take about 4 minutes to cook on each side to become puffy and golden.

Step 7

Serve them as you make them with a sprinkle of toasted coconut, extra chopped Macadamia Nuts (60 g) , and Maple Syrup (to taste) on top! Enjoy!