Time: 40 min.
Complexity: average
Servings: 6

Tender taro root pancakes with coconut syrup - a detailed recipe.

Ingredients:

• 1/4 cup poi (taro root puree), pre-freeze
• 2 whole eggs
• 1/4 cup melted butter
• 1 cup of milk
• 1 and 1/4 cups sifted wheat flour
• 1 tbsp. sugar
• 4 tsp baking powder
• 3/4 tsp salt
• Coconut syrup

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Beat the eggs in a bowl. Melt the butter and milk in a saucepan. Let cool slightly, then add to the beaten eggs. In a separate bowl, combine the flour, baking powder, sugar, and salt. Add the eggs to this mixture and mix well. Try not to overmix.
  
  Add defrosted poi to this mixture to taste. Poi will give the pancakes a soft, tender texture during baking, so if you add too much, the pancakes will turn out soggy.
Step 2
• Heat the pan, pour the batter into it, and cook until bubbles appear around the edges. Flip the pancakes and cook for another 25 seconds, until the bottoms are lightly browned. Drizzle with coconut syrup.
  
  Advice: If you're mixing the pancake batter in advance, add the poi just before baking. This will create pudding-like "pockets" in the pancakes. It's recommended to freeze the poi first to prevent fermentation, and then melt it in the microwave with a little water on top when adding it.

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