kelly said

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14 March 2006

Panama Pancakes (Foster's Market)

(5 stars)
Panama Pancakes

2 cups all-purpose flour
1/4 cup sugar
2 tablespoons light brown sugar, packed
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs, separated
2 cups buttermilk
12 tablespoons unsalted butter, melted
1 tablespoon dark rum
1 pint strawberries, hulled, sliced
2 bananas, sliced
1/2 cup sweetened flaked coconut

Yield: 20 (4-inch) pancakes

Mix the flour, both sugars, baking powder, baking soda and salt in a large bowl and set aside.

Whisk egg yolks, buttermilk, 6 tablespoons of the butter and rum in a separate bowl and set aside. Whisk the egg whites in a separate bowl until soft peaks form.

Meanwhile, heat a griddle over medium-high heat until a drop of water dances on the surface. Spread about 1 tablespoon of the butter evenly on griddle. Add flour mixture to liquids and stir just until well blended. Gently fold in the whites; do not overmix.

Scoop about 1/4 cup batter to make each pancake, spreading it or allowing it to settle. Space pancakes 2 inches apart. Cook until batter forms bubbles. Flip the cakes and cook about 2 minutes more. Repeat, using remaining butter as needed on griddle between batches. Top with berries, bananas and coconut; add syrup.

Variation: Omit brown sugar from batter and sprinkle it on pancakes just after it's been poured on the griddle. The sugar melts and is a nice surprise when you bite into the pancake.