Yesterday was a hard day.
Weekends are meant to be relaxing and enjoyable, but with the weight of readings and work starting up again next week, it felt more like the end of the world.
Add a pinch of this to my creativity pool and the water appears to darken.
I never realised quite how mentally tiring it would be studying during the day and creating beautiful tasty dishes every night. My old cooking time for dinner was around 20 – 25 minutes, now it extends past the hour mark, time I can ill afford.
I would have loved to take a break and go out to a nice dinner with my husband, but they don’t call it a challenge for nothing!
So I transported my brain and my creativity to the sunny warm waters of Hawaii.
Infamous for its explosive and unpredictable volcanoes, sunny and warm climate and killer waves, Hawaii is a little piece of paradise in the Pacific. Officially considered a state of America, Hawaii is a playground for Americans and other travellers seeking a modern taste of Island culture.
One of the staples of cooking in the Pacific is coconuts. The cream is used to create rich curries and delicious sauces, whilst the refreshing sweet taste of coconut water cools you immediately in the hot sun.
Today I have created a Hawaiian themed Pancake stack combining beautiful rich coconut cream with an array of tropical fruits.
Coconut and Lime infused Pancakes with Tropical Fruits
1 – 1 1/4 cup of wholemeal or plain flour (this will be dependent on how watery the batter is)
1/4 cup of coconut cream
3/4 cup of water or milk (it depends how rich you want your batter to be)
1/2 tsp of salt
2 tsp of Lime juice (or half a lime squezzed)
1 Tbsp of Pineapple juice
1/2 cup of tinned pineapple pieces (reserve some of the juice to add to the batter)
1 banana – sliced (set aside two slices for garnishing)
1 chopped kiwifruit (green) (set aside two slices for garnishing)
1/4 of a paw paw – sliced into small pieces (set aside two slices for garnishing)
1/2 of a mango – sliced (fresh or tinned is fine if it is not in season)
Maple or Golden Syrup
2 Tbsp of Coconut Cream to garnish
2 sprigs of mint
- Measure out and chop all ingredients to start.
- In a jug combine, the wet ingredients for the pancake mix (lime and pineapple juice, water/milk and coconut cream)
- Sift the flour and salt into a mixing bowl.
- Create a well in the centre, crack the egg into the bowl and then break the yolk (you can do this by piercing the yellow yolk of the egg with a spoon or whisk)
- Add half of the coconut cream mixture and fold together (you can use a spatula for this, it’ll be much easier)
- Check the consistency of the mixture (it should be thick enough so that it does not run off your spoon), continue to add the liquid until you are happy with the consistency (should be like a white sauce).
- Set aside
- Heat a non-stick frying pan over a medium heat, use a few drops of water to test when it is hot. If it is hot enough they will sizzle and evaporate.
- Pour half a ladle of mixture into the pan and using a circular motion, spread the pancake batter into a circle.
- Wait until bubbles appear on the side you can see and then flip – cook about another minute and then remove from pan.
- Repeat this until all the batter is gone (you can keep your pancakes in the oven or warming draw on a low heat until you are ready to create the stack)
- Once you have finished, move onto creating your stack.
- Place a pancake in the centre of your plate, place pineapple pieces around the edge of the pancake and fill the centre with mango.
- Add another pancake on top. Arrange the paw paw around the edge and banana in the centre. I like to put my kiwi fruit on top of the banana, but you can choose to place them on either layer.
- Then place another pancake on top to finish the stack.
- Now for the fun part, place a banana, kiwifruit and paw paw slice in a flower pattern and top with a sprig of mint.
- Generously drizzle the whole stack with maple syrup and then use a spoon to place small amounts of coconut cream all over the plate.
- Et Voila!
Tomorrow I will be posting my final Oceania themed dish and then we will be jet setting our way to Asia for week 2.
Thanks for reading,