Hawaiian Pancakes with Coconut Syrup

Syrup
Start with the syrup so that it will be finished and warm right as the pancakes start coming off the griddle.

3/4 cup of Coconut Milk (6 oz of a 14 oz can)
3/4 cup of water
3 cups sugar

Combine ingredients in a large sauce pan and bring to boil slowly. Once it boils remove it from heat, allow to cool slightly before serving. It will boil over quickly if not removed from the heat, so keep an eye on it while you are preparing the pancakes.


Pancakes

Preheat griddle to 400 F. Combine dry ingredients in a large mixing bowl:

1 3/4 cups all purpose flour
1 tsp. baking powder
1 T sugar
3/4 cup desiccated coconut or macadamia nuts (finely chopped either way)
1/8 tsp. salt


Combine wet ingredients in a separate large mixing bowl or a very large cup measure:

1 cup coconut milk (8 oz of a 14 oz can)
1 cup milk

add following to milk mixture:

4 egg yolks (whites reserved in separate bowl) thoroughly stirred into:
1 3/4 oz of melted butter


Combine wet and dry ingredients and stir until just combined; batter should remain lumpy.
Whip the egg whites in a standing mixture until stiff peaks form. Fold the egg whites into the pancake batter.

Pour pancake batter onto griddle in desired size and cook normally. Serve with coconut syrup and freshly cut bananas or pineapple.


*A note about canned coconut milk: good canned milk is very lumpy. Try to make sure that both the syrup and the batter both get about the same ratio of lumps to liquid.