Hawaiian Coconut Syrup for Pancakes
Out of maple syrup? Try this delicious tropical Haupia sauce and never look back.
Ingredients
- 1 can (400 ml or 13.5 ounces) of coconut milk
- 1 tablespoon of cornstarch
- 1/2 cup of white sugar
- 1/2 teaspoon of salt
- 1 tablespoon of light corn syrup
- 1 teaspoon of vanilla
Directions
- Pour the coconut milk and cornstarch into a saucepan and mix completely before turning on the heat to medium.
- Add the sugar, salt, and corn syrup.
- Stir continuously until the sauce thickens, bubbles, and pops.
- Stir in the vanilla and serve with pancakes, waffles, crepes, French toast, ice creams etc.
Bonus recipe: Japanese-style fluffy pancakes
Ingredients
- 4 eggs, separated
- 1/4 cup sugar
- 1/2 cup of flour
- 1/2 teaspoon of baking powder
- 1 pinch of salt
- 3 tablespoons of milk (any type)
- 1/2 teaspoon of vanilla
- 4 tablespoons of water for cooking
- 4 pats of butter
Directions
- Combine egg yolks, milk, and vanilla in a bowl.
- Add flour, baking powder, salt, and mix well.
- Beat egg whites with beater until frothy.
- Add sugar and continue beating until marshmallow-like.
- Gently fold everything together while melting one pat of butter in a nonstick pan.
- Spoon batter onto the hot pan and cover with a lid for 3 minutes.
- Flip over, add 1 tablespoon of water into the pan and cover again until pancakes are cooked through.