When I took a quick trip out to Kauai recently, thanks to a great deal on airfare, I got to try a lot of great foods. Most of them, I didn’t bring home. Somehow tropical hot dogs and cinnamon kunckles seem best when they’re eaten right away. I did bring home a few things from Aunty Lilikoi, however. She isn’t a relative. “She” is a company based on Kauai that specializes in passion fruit products. I love passion fruit, so it was only natural that I tried to stop by to pick some goodies up to take home.
One of my favorites was the Passion Fruit Coconut Syrup that I bought. This delicious syrup is the very definition of tropical, with a sweet passion fruit base that is infused with coconut – and has shreds of coconut in it! I could put it in all kinds of dishes, but pancakes are a natural foil for syrup so I started with the obvious and made Passion Fruit Coconut Pancakes.
These pancakes are definitely tropical! There is passion fruit jucie in the pancake batter, as well as shredded coconut. Using coconut milk instead of regular milk will give them even more of a coconut flavor. but as they are they are light, fluffy and have a nice tropical flavor to them. Drizzling the passion fruit coconut syrup on top is what really makes them taste tropical, so if you’re a fan of these flavors, you might want to think about adding a bottle of this syrup to your wish list for your next birthday/holiday/etc.
Passionfruit Coconut Pancakes
1 1/3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp sugar
3/4 cup milk
1/4 cup passionfruit juice or nectar
2 tbsp shredded coconut
1 tbsp butter, melted and cooled
1 large egg
In a large mixing bowl, whisk together flour, baking powder, salt and sugar.
In a large measuring cup, whisk together milk, passion fruit juice, coconut, melted butter and egg. Pour into dry ingredients and stir until everything just comes together and no streaks of flour remain.
Heat a large griddle or skillet over high heat until a drop of water jumps around on the surface (it’s too hot if it evaporates immediately). Lightly grease the skillet and drop 1/4 cup sized dollops of batter. Cook for 3-4 minutes, until pancake is browned and edges begin to look dry. Flip the pancake once and continue to cook to brown the remaining side.