Delicate taro root pancakes with coconut syrup – detailed cooking recipe. Share with friends: 
Photo of the dish: Mahi Cafeteria Time: 40 min. Difficulty: medium Servings: 6 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/4 Art. poi (taro root puree), previously to freeze
- 2 whole eggs
- 1/4 Art. melted butter
- 1 tbsp. milk
- 1 and 1/4 Art. sifted wheat flour
- 1 tbsp. l Sahara
- 4 tsp baking powder
- 3/4 tsp salt
- Coconut Syrup
Recipes with similar ingredients: premium flour, pancakes, eggs, milk, coconut sorbet
Recipe preparation:
- Beat the eggs in a bowl. Melt the butter in a stewpan with milk. Let cool slightly, then add to beaten eggs. AT In a separate bowl, combine flour, baking powder, sugar and salt. Add to this mixture of eggs and mix. Try not to mix too much. long. Add defrosted poi to this mixture to taste. Poi will give pancakes have a soft and delicate texture baking time, so if you add too much, the pancakes will turn grubby.
- Preheat the pan, put the dough on it and fry until the appearance of bubbles at the edges. Turn the pancakes over and fry another 25 sec., until the bottom is slightly browned. Pour coconut syrup. Tip: if you are kneading dough for pancakes in advance, add poi just before baking. So in the pancakes get pudding-like “pockets”. Poi recommended pre-freeze to prevent fermentation, and when add melt in a microwave, pouring on top a little water.
