HONOLULU (HI Now) - Taro Brand began as a humble milling operation with only three employees in 1946, expanding over decades into a dedicated team of more than 180 employees committed to sharing traditional staples with Hawaii households.
Ingredients
- 2 cups all-purpose flour (or cup-for-cup gluten-free flour)
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 3 large eggs (or 3 flax eggs for a plant-based option)
- 1 cup fresh Taro Brand poi
- 3 tablespoons unsalted butter, melted (or virgin coconut oil)
- 3/4 cup whole milk (or unsweetened coconut milk, soy milk)
- Cooking oil or extra butter, for greasing the pan
Step-by-Step Instructions
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, and sugar until evenly distributed. Set aside.
- Mix wet ingredients: In a separate medium bowl, beat the eggs. Whisk in the poi, melted butter (or coconut oil), and milk until smooth and fully blended.
- Combine batter: Create a well in the center of the dry ingredients. Pour the wet mixture into the well and gently stir with a spatula just until combined. Do not overmix; small lumps are normal.
- Preheat skillet: Place a cast-iron skillet or flat griddle over medium heat. Lightly grease the cooking surface with butter, vegetable oil, or coconut oil.
- Portion and cook first side: Drop 2 to 3 heaping tablespoons of batter per pancake onto the hot skillet, leaving room between each pancake to expand.
- Cook for 2 to 3 minutes, or until small bubbles form around the edges and break in the center.
- Flip and finish: Carefully slide a spatula underneath, flip, and cook the other side for an additional 1 to 2 minutes until cooked through and lightly golden.
- Served warm alongside coconut syrup or homemade lilikoi curd, these scratch made pancakes turn everyday breakfast into a celebration of local history and island flavors.
To explore more recipes and product details, visit tarobrand.com or follow @tarobrandpoi on Instagram.
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