The Original Pancake House was founded in Portland, Oregon in 1953 by Les Highet and Erma Hueneke. Drawing upon their many years of experience in the culinary field, and their extensive working knowledge of authentic national and ethnic pancake recipes they were able to offer without compromise this unique and original menu which has gained national acclaim. The Original Pancake House is a second and third generation family business, which takes great pride in maintaining the high standards that make the food so outstanding. There are now over one hundred franchises from coast to coast.




Hawaiian Pancakes

Original Pancake House Copycat Recipe

Serves 6

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 ripe medium banana
2 tablespoons butter, softened
3 eggs
1/4 cup cream of coconut
1 1/2 cups buttermilk
1 teaspoon vanilla
1 teaspoon zest tangerines or 1 teaspoon orange
2/3 cup macadamia nuts, coarsely chopped (optional)
1 cup whipping cream (for the topping)
1/3 cup cream of coconut (for the topping)
2 tablespoons finely chopped macadamia nuts (optional for garnish)

For the Pancakes:  Peel and mash the banana with a fork and mix in the butter. Whisk the eggs into this mixture one at a time and then add the coconut cream followed by the buttermilk about 1/2 cup at a time, whisking until well blended. Sift the 5 dry ingredients together in a large bowl then add the liquid ingredients to them and whisk until well blended. Add the vanilla, zest, and nuts if desired and mix evenly. Use cooking spray or lightly oil a griddle or frying pan and cook the pancakes over medium heat about 2-3 minutes on each side. Keep warm until served and serve with coconut syrup and a dollop of coconut flavored whipped cream.

For the Coconut Whipped Cream: Using a chilled bowl and beaters, whip the cream until stiff peaks form then on slow speed, blend in the coconut cream about 1 tbs at a time, scraping the sides of the bowl often. Note that the whipped cream will no longer have peaks after the coconut cream is added; the dollop may look like a rounded mound but this is normal.

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