The Food Network rated them the best pancakes in Hawaii, "Hearty, homemade creations await inside this award-winning coastal joint, from savory, meat-heavy dishes to indulgent plates that toe a very thin line between breakfast and dessert. As for the pancakes, classic buttermilk, banana, pumpkin, red velvet and cinnamon-apple batters are all on offer. But for a truly tropical experience, go for the Guava Chiffon Pancakes, which arrive at the table glazed with a delicate, rosy pink sauce. The chefs have taken care to tame the guava, a fairly sweet fruit, to ensure that the dish doesn't send diners into full-blown sugar shock. Ranked continuously at the top of America's best-of lists, it's safe to say these are a can't-miss item."
We've haven't been to Hawaii since April so we've sorely been missing our pancake fix! I started making some of my own. My first few batches were just the basic Bisquick recipe on the box. By cutting it in half, we get 8 small pancakes, which is just the right about for us. I upped my game one week by adding shredded coconut to the batter before cooking. I also put some coconut in my warmed syrup. I took my pancakes a step further this week by starting with a muffin mix.
Lemon-Blueberry Pancakes with Lemon-Blueberry Syrup
Pancakes:
1 package (7 oz.) Martha White Blueberry Muffin Mix
1 egg
1/2 cup milk
1/2 tsp. lemon zest*
Syrup:
1/2 cup frozen blueberries
1/2 cup Karo syrup
1 tsp. lemon extract
1/2 cup powdered sugar
1. Heat griddle to high heat. Spray with cooking spray.
2. Mix pancake ingredients. Spoon 1/4 cup of batter on to griddle. The batter will be a little runny but the pancakes will firm up.
3. Cook 4-5 minutes, until bubbles form at the top. Flip and cook an additional 2-3 minutes. The first time you cook pancakes you'll need to watch closely as they may cook faster. My griddle is a bit old and doesn't get super hot. I actually prefer this because the pancakes cook all the way through. I'm not a fan of under-cooked pancakes.
While the pancakes are cooking, make your syrup:
1. Heat blueberries in microwave until juicy. Remove blueberry skins.
2. Add syrup and lemon extract to blueberries, stir, and heat an additional 30-60 seconds until warm.
3. Stir in powdered sugar. Serve warm on pancakes.
These were so good! I made these on Sunday morning before church, so they do not take a lot of time.
*After I made my Orange Creamsicle Cookies last month I started wondering if there was an easier way to get orange zest. It took a lot of time and two oranges just to get two tablespoons of orange zest. A quick look on Amazon had me ordering McCormick Gourmet California Lemon and Valencia Orange peel. This was easy to use and added just the right amount of tartness to my pancakes.
Do you have a favorite breakfast place?Pancakes or waffles?





















