Breakfast is my favorite meal. First I am hungry; I don't have to hurry to get to work; and I love cooking.
Tradition meets the tropics in this mix of maple syrup, mango, pineapple, and banana that tops these luscious pancakes. This recipe makes enough for 20 pancakes. When I was in Peru and Viet Nam, mangos, pineapple, and bananas were always there for breakfast along with the juices of their local fruits. Loved all those meals.
2 ½ cups whole wheat flour
1 cup unsweetened shredded coconut that is available at specialty foods stores and natural food stores.
2 teaspoons baking powder
¾ teaspoon ground nutmeg
¾ teaspoon ground allspice
¼ teaspoon baking soda
1 can (13 ½ ounces) of light unsweetened coconut milk. (about 1-2/3 cups) Buy this when you purchase item two. Can be found also at many supermarkets and at Indian, Souteast Asia, and Latin markets.
2 tablespoons pure maple syrup
1 tablespoon vanilla extract
Tropical fruit salad (recipe follows)
Additional pure maple syrup
Chopped natural unsalted pistachios (for garnish)
Now preheat the oven to250 degrees F. Whisk first 6 ingredients and ¾ teaspoon salt in large bowl. Whisk coconut milk, 1 ¼ cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.
Heat griddle or skillet over medium-high heat and brush with vegetable oil.
Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning to quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.
Place 2 to 3 pancakes on each plate. Top with tropical fruit salad, maple syrup and chopped pistachios.
Now the Topical Fruit Salad
1 cup diced peeled pitted jingo
1 cup diced peeled cored pineapple
1 cup diced peeled banana
2 tablespoons pure maple syrup.
Mix all ingredients in medium bow. Do ahead: Can be made up to 2 hours ahead. Cover and refrigerate.
Get the juices out and Have A Happy
Larry Eiker is a Kennett resident who enjoys traveling all over the world and experiencing great food, while bringing some of those ideas back home to the Bootheel to share with others.