Island Pancakes Recipes

ISLAND PINEAPPLE PANCAKES

Steps:

• Beat buttermilk, milk, eggs, butter, and vanilla extract together in a large bowl. Combine flour, baking powder, baking soda, and salt in a smaller bowl; whisk into the buttermilk mixture until blended. Do not overmix batter.
• Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
• Heat a skillet over medium heat and coat with cooking spray. Pour in 1/3 cup of batter for each pancake. Sprinkle a portion of pineapple over the wet batter in the skillet. Scatter some coconut, nuts, and chocolate on top. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

PINEAPPLE UPSIDE-DOWN PANCAKES

Steps:

• Pat the pineapple rings dry with a paper towel, then transfer to a plate lined with a paper towel.
• Heat a large nonstick pan or cast-iron griddle over medium-low heat. Add the butter.
• While the butter is melting, sprinkle one side of the pineapple rings with the brown sugar. Place the pineapple rings sugared-side down in to the pan, leaving enough space around them to allow for the pancake batter to be poured over top. Cook until the sugar caramelizes and the pineapples turn light brown, about 5 minutes.
• Place a maraschino cherry into the center of each pineapple ring. Carefully pour about 1/2 cup of pancake batter over each pineapple ring to make 4 pancakes. Cook until the batter starts to bubble and take on a dull look, about 3 minutes. Carefully flip the pancakes and cook on the other side for about 2 minutes. Transfer to a plate and serve.

SCALLION PANCAKES

Steps:

• Add the flour and salt to a mixing bowl, and drizzle in the boiling water, while mixing together with a fork until a moisty, shaggy dough forms.
• Gently remove the dough to a very lightly oiled bowl, and let it rest, covered, for about 30 minutes. This allows the flour to hydrate, or soak up the water, so that the dough is less sticky and more elastic, making it easier to work with.
• Divide the dough into 4 equal portions, and roll them into balls.
• 1 piece at a time, roll one of the balls of dough on a lightly floured surface until it's about 8 inches in diameter. No need to make a perfect circle here.
• Brush the disc lightly with sesame oil, and sprinkle generously with the sliced scallions.
• Roll the circle of dough into a tube, and then coil it into a small circle, pinching the end into the coil so that it doesn't come undone.
• Press the coil flat, and roll it out into an 8 inch circle again. Repeat for the 3 other pieces of dough.
• Heat a tablespoon or two of oil in a nonstick or a cast iron skillet allow it to heat up.
• Gently place one of the pancakes onto the hot pan, and cook for about 2 minutes on each side. It should puff up a little bit and turn a light golden brown. Repeat for all four of the pancakes.
• Whisk all of the dipping sauce ingredients together, and serve alongside the scallion pancakes.

ISLAND PANCAKES

Steps:

• Drain pineapple and reserve liquid.
• In a large bowl, mix the oats, milk, oil, banana, eggs, and 1/2 cup of the reserved pineapple juice.
• Mix flour, baking powder and salt. Add to oat mixture. Beat well.
• In a small saucepan, blend the cornstarch and syrup until smooth. Stir in 1/2 cup reserved pineapple juice.
• Cook, stirring constantly, for 2-3 minutes until syrup begins to thicken. Stir in pineapple pieces and remove from heat.
• Heat griddle (when a drop of water dripped onto the griddle sizzles, it's ready). Spray lightly with cooking spray. Pour batter onto hot griddle, about 1/4 cup per pancake. Cook until batter bubbles and edges begin to look dry. Flip and cook until golden brown.
• Serve pancakes with warm pineapple sauce.

CONEY ISLAND KNISHES

Steps:

• Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add egg, vinegar, oil, and warm water. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer to a mixing bowl. Mash and set aside.
• Chop corned beef and cabbage into fine pieces.
• Melt butter in a skillet over medium heat. Add onion, kosher salt, corned beef, and cabbage. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
• Transfer beef mixture into the bowl with the mashed potatoes. Season with salt, pepper, and cayenne. Mix until combined and let cool to room temperature.
• Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats.
• Divide dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
• Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in the filling; roll over so seam-side is on the bottom.
• Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
• Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
• Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.