Hmpfff. I just got through looking at the two hundred and seventeen pictures of a recent bride’s Hawaiian honeymoon.  As one of her friends commented, “The envy hurts“!  I went to Hawaii once. I did. It was with my kids’ swim team. I forget exactly how many 8-14 year old’s were on that trip, but it was over a hundred—and a handful of chaperones and coaches. I sure know how to vacation in Hawaii—NOT.

This morning I was inspired, by the aforementioned 217 pictures, to bring a bit of Hawaii to the breakfast table. One of the few things I remember about my trip to Hawaii, aside from the twelve-year-old climbing from one balcony to another—yes, balconies…on the outside of the building…on the eighth-floor no less—were the breakfasts. Most mornings we had sushi from the ABC store, and I know most of you won’t relish that, but one morning, I think it was the last one, we had some wonderful coconutty-banana pancakes.  I think by this time we had locked the kids in their rooms, turned on the TV, handed them a box Twinkies, and thrown away the keys. Yes, I am pretty sure it was an adult-only breakfast that morning 🙂

These pancakes rise high and are wonderfully light. The syrup is as sweet as maple syrup, but with a lovely caramel flavor that really makes the pancakes shine. I found this recipe on epicurious.com. I shared these pancakes with one of the kids who went on the trip with me—and didn’t climb balconies. She’s almost all grown up now, but I will always remember how she loved Hawaii.

A few notes on this recipe. If you don’t have self-raising flour, add 1 tsp of baking powder and ½ tsp salt to each cup of flour to make your own homemade self-raising flour. Don’t have buttermilk? Stir 1 T. lemon juice or 1 T. white vinegar into each cup of milk and let sit for 5 minutes; but next time you are at the store, buy two buttermilk cartons—one to use now and one to store in the freezer for next time. Buttermilk powder is also a nice ingredient to have on hand; it’s available on the baking aisle of most larger supermarkets, just use as directed. The last option is to substitute yogurt (vanilla, plain, Greek, banana) mixed with a little milk until the mixture has the thick pouring consistency for the buttermilk.

Don’t want to go to Hawaii?  Want to go down South?  Substitute peaches for the bananas, and add bourbon to the sauce, then throw some diced pecans over the tops of the pancakes!

Banana Pancakes with Caramel-Banana Syrup 

INGREDIENTS

• 3 large bananas, peeled, divided use
• ½ cup butter (1 stick), melted, divided use
• ¾ cup packed golden brown sugar, divided use
• ¼ cup water
• 1 teaspoon vanilla extract OR rum
• 2 cups self-rising flour
• 2 cups buttermilk
• 2 large eggs
• Toasted coconut, diced macadamia nuts or pecans, optional

DIRECTIONS

1. Whisk flour and ¼ cup brown sugar in large bowl.
2. In another bowl mash one banana, then stir in buttermilk, eggs, and ¼ cup melted butter.  
3. Pour the banana mixture over the dry ingredients (some lumps will remain). 
4. Heat griddle over medium heat; brush with melted butter or spray with a cooking spray.
5. Pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side.
6. Transfer pancakes to baking sheet; and place in 200 degree oven to keep warm, if desired.
7. Combine ¼ cup melted butter, ½ cup light brown sugar, and ¼ cup water in a saucepan. Bring mixture to boil over medium-high heat, and simmer until mixture thickens slightly, about 2 minutes.
8. Slice 2 bananas into ¼”-thick rounds and add to syrup along with vanilla extract. Remove syrup from heat and let sit while you finish cooking pancakes.
9. Serve pancakes with caramel-banana syrup, and toasted coconut and/or chopped nuts sprinkled on top of hot pancakes.

Aloha! Thanks for stopping by my kitchen today!