It’s not everyday a girl gets to make pancakes for a supermodel! Well I got to do just that on Friday, March 25 on Twin Cities Live for Cheryl Tiegs!

Twin Cities Live was doing a spring break special and asked that I create a Hawaiian-inspired recipe. My thoughts immediately turned to the Hawaiian pancakes I had at Charley’s in Maui that we had after we completed a 30 mile downhill bike ride down Mount Haleakala.


The pancakes were rich, delicious and the size of the plate. I came up with my own version, they stay true to the hearty, rich originals. Tasters have said it could be dessert!

Click here to watch the March 25, 2011 segment when I made this recipe.

Ingredients:

1 ½ cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
2 TB Sugar
2 cans of Coconut Milk (13.6 ounce)
1 TB lemon juice
1 Egg
1 tsp Vanilla
2 TB Vegetable Oil
1 cup Sweetened Shredded Coconut
1 Mango (chopped into bite size pieces)
1/2 cup Mixed Nuts
1 can Sweetened Condensed Milk (14 ounce)

Directions:

Blend flour, baking powder, baking soda and sugar. Set aside. Mix together 1 can of coconut milk and lemon juice. Set aside. Blend egg and add to dry mix with vanilla and vegetable oil. Add the coconut milk mixture to the dry mixture. Stir to combine and add the coconut, mango and nuts.

Ladle 1/3 cup scoops onto a griddle heated to 350 degrees. Let pancakes heat four minutes on each side to ensure cooking throughout cake.

While pancakes are cooking, blend 1 can of coconut milk and sweetened condensed milk together. Set aside. Serve this sauce on top of the pancakes. This makes a large amount of sauce, which can be used as a toping for desserts such as brownies or event as a sweet sauce for fish or meat.

Makes 12 pancakes