Mini Tropical Pancakes Recipes

TROPICAL PARADISE PANCAKES

Steps:

• Whisk together the pancake mix and orange juice; the batter will be lumpy. Stir in the pineapple, banana, pecans, and coconut.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

TROPICAL PANCAKES

Steps:

• In a medium bowl, combine the baking mix, cinnamon,and coconut; mix well.
• In a small bowl, beat eggs with a fork and add both extracts and milk.
• Combine the wet and dry ingredients until well blended; batter will be lumpy and should flow together when a spoon is pulled through it. If the batter is too stiff, add more milk.
• Stir in pineapple and nuts.
• Heat griddle until drops of water dance across the surface and rub with Crisco or cooking spray.
• Drop batter by 1/4 to 1/3 cupfuls and cook until edges are dry. Turn and cook until golden.
• Serve warm with butter, preserves, honey, and/or syrup.
• Leftovers freeze well and recipe can be easily halved.

TROPICAL PANCAKES

Steps:

• Measure reserved pineapple juice; if less than 1/2 cup, add water to equal 1/2 cup.
• In medium bowl, stir together Bisquick mix, pineapple juice and egg. Stir in crushed pineapple, macadamia nuts, brown sugar and 1/2 cup coconut just until combined.
• Spray griddle with cooking spray; heat over medium heat. For each pancake, pour 1/4 cup batter onto griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
• Serve pancakes topped with warmed pineapple preserves, sliced bananas and toasted coconut.

MINI TROPICAL PANCAKES

Steps:

• Line a freezer-safe plate with waxed paper. Place banana slices on the plate and cover with plastic wrap. Freeze until solid, about 2 hours.
• Fill a small bowl with hot water. Transfer 1/4 cup frozen banana slices to a resealable plastic bag and seal tightly. Place bag into the bowl of hot water and let sit until bananas are melted, 5 to 10 minutes.
• Stir milk and vinegar together in a bowl to create buttermilk. Set aside for 5 minutes.
• Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl.
• Whisk egg, butter, coconut extract, and banana extract into the bowl with the buttermilk mixture. Mix buttermilk-egg mixture into the bowl with the flour mixture and stir batter until smooth. Slowly pour melted bananas into batter and stir until smooth.
• Coat a medium-sized skillet with cooking spray and heat over medium heat. Pour batter by tablespoonfuls onto the skillet to create mini pancakes. Wait for pancakes to bubble, about 1 minute, then flip. Cook 1 minute more and transfer pancakes to a plate. Repeat with remaining batter.

POFFERTJES (DUTCH MINI PANCAKES)

Steps:

• Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
• Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.