- 2 whole eggs
- 1/4 cup butter, melted
- 1 cup milk
- 1 1/4 cups all-purpose flour, sifted
- 1 tablespoon sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 cup poi, frozen and crumbled
- Coconut syrup (recommended, "Hawaii's Own Coconut Syrup")
Beat eggs in a bowl and set aside. Melt butter in a saucepan with the milk. Let cool slightly before adding to egg mixture. In a separate mixing bowl, sift all the dry ingredients together. Add the eggs to this mixture, just to moisten. Do not over mix. Crumble the defrosted poi into the mix, to taste. The poi gets soft as the batter cooks, so too much will result in a "gooey" pancake. Make sure to add the poi just before you pour the pancakes. This will result in little "pudding pockets" in the cake. Heat the griddle, then spoon mixture onto griddle, and cook until bubbles form around the edges. Turn the cakes and cook for another 25 seconds or until the bottom is slightly browned. Top with coconut syrup.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.