There’s nothing like a new twist on an old classic. I am a die-hard believer in pancakes, syrup and a dollop of rich beurre. But, upon discovering Lilikoi syrup, a Maui specialty, I was sold. Fruity, but delicately aromatic and not over-powering, it adds a sophisticated island spin to a morning standby.
In the event that you are like I was and have no idea what Lilikoi is, it’s just another exotic name for an already exoticly dubbed fruit, the Passion Fruit.
If you are reticent to shake up your morning routine or your standard brunch/entertaining fare, then you can add Lilikoi Syrup into the mix at dessert time. For an intensely tropical experience serve it over or alongside coconut sorbet or lychée ice-cream (available at most Indian and Chinese grocery stores).
Lilikoi syrup can be made at home. But, it’s advisable to have access to some pretty fresh and delicious Passion Fruit. (There are many recipes for home-made syrup on the internet and I cannot espouse one over the other since I have not tried any.)
However, after consulting with locals I can confidently say that the preferred syrup available for purchase comes by way of Maui Jelly Factory. (This brand was also our breakfast time treat!)
Passion Fruit Syrup, Mauijellyfactory.com, $30.00 for three 10 ounce bottles
Any post mentioning syrup should include a shout-out to great pancakes. Our favorite recipe is provided by the tried and true: The New York Times Cook Book.
Basic Pancakes (Makes about 1 dozen, 5-inch pancakes)
1 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoons salt
3/4 cup milk (Here we sub in organic whole goats milk. It gives a much richer flavor and actually fluffier consistency)
2 tablespoons butter, melted and slightly cooled
We add one tablespoon of vanilla bean paste ( we use Madagascar Bourbon Pure Vanilla Bean Paste—see post 1/28 for more information)
1.) Sift together flour, baking powder, sugar and salt.
2.) Beat the egg, milk and butter until blended
3.) Pour milk mixture into dry ingredients and stir only enough to moisten the dry ingredients. Do no beat or the pancakes will be tough.
4.) Heat a griddle and lightly grease it. Drop the batter from the tip of a large spoon or a 1/4 cup measure and bake until the entire surface of the pancake is dotted with holes. Turn and bake the other side just until light brown. Keep warm in a 200 degree oven until all the pancakes are cooked.
These pancakes are superb re-heated as well. We often make a double batch on the weekend. Wrap them securely in foil and saran wrap and refrigerate. Heat them in the microwave for 45 seconds for an easy breakfast on school mornings.
The New York Times Cookbook by Craig Claiborne, amazon.com, $24.75