So I’ll admit. I start thinking about the weekend around Wednesday. It begins when I imagine what will be for breakfast. At our house, Jeff is the breakfast cook, there are two things which make getting out of bed an event to look forward to: eggs and coconut-banana pancakes. To celebrate the fact that I am finally home (Hawaii) I think I will request the pancakes.
Here’s how to eat banana pancakes like you are in Hawaii.
Turn on Jack Johnson
Gather items while sashaying around the kitchen in grass skirt:
2 cups Bisquick
1 cup of coconut milk* SHAKEN
3 medium ripe bananas cut into 1/2 inch thick pieces
Pre-heat stove. Whatever you use to make pancakes, griddle, pan, etc. don’t overheat it. Medium heat will produce a nice, lightly browned pancake.
Begin brewing Kona Coffee. Expensive, but worth it.
Blend the first three ingredients in a bowl. Be nice to your future pancakes, don’t over mix, a little lumpiness is OK. You can let them chill in the refrigerator for a few minutes for better consistency.
Set table, remember butter so its nice and soft, also take out any syrups so they are closer to room temperature.
Cut Papaya (hey! I said we were in Hawaii!)
Generously butter the pan, griddle, etc.
Gently press 3-4 pieces of banana in the batter. You want the banana lightly touching the pan. Flip when pancakes begin to
we keep our pancakes covered with a slightly damp clean papertowl in the oven on a low, low heat as we prepared the rest of the pancakes.
Pack up your gear and head to the beach for a swim. You will need the exercise.