Sea, sun and surf ─ life’s pleasantly a beach! Recently back home from the most surreal island vacation, I’m not only living the life, I clearly lived the “HI-life” whilst in the beautiful archipelagic state of Hawaii. Unforgettable for more reasons than one, ‘mahalo’ is in order ─ thank you ─ to the incredibly warm and kind-hearted people of O’ahu, who have left me with countless impressionable memories. Beyond beachin’ splendors ─ ocean air, salt in in my hair, and sandy toes ─ befriending locals has enriched my short-lived stay with plenty ─ good company, light-hearted conversation, and delectable food of course.
Talk like the locals, why not? Here, ‘ono’ means delicious. And for a meal worth recounting, this foodie is ready to talk about all things ‘ono,’ primarily breakfast ─ made Hawaiian-style! Feeding my mind, heart and soul with every bite, Keoni is the place I ventured for a simple yet elevated Hawaiian take on the all-American pancake breakfast. Not too far from Waikīkī Beach, Keoni’s offers a generous plate at a modest price. Serving plentiful of all things wonderful, behold: two strips of crisp bacon, two scrambled eggs, and two moist golden pancakes.
Far from ordinary and with keeping with the numerical trend, Keoni’s pancakes are made particularly enjoyable for TWO reasons: macadamia nuts and coconut syrup. Yes, indeed ─ coconut syrup exists! Tried and true to authentic flavour, I am very familiar with maple syrup but now ─ and courtesy of the gracious hostess ─ I have learned the ‘proper way’ to indulge in mac-nut flapjacks: first pour equal portions of maple and coconut syrup onto a separate plate, and then soak up morsels of cake into the pool of heavenly liquid nectar. Combining coconut-essence sweetness with crunchy bites of moist cake and seasoned bacon, this dish is comfortably similar while somewhat welcoming different. In a nutshell, fluffy macadamia nut-embedded pancakes soaked up with coconut syrup, in addition to its salty and crunchy accompaniments of ‘extras’ echoes a balanced dish full of flavour and texture ─ in other words, pure ‘extra’-ordinaire!
Fortunately, time and distance away from the south-pacific doesn’t mean one cannot recreate this “must-indulge” plate for a Sunday morning treat or everyday breakfast. For a taste of “Hawaiian Sun”, an insider’s tip is that this brand of coconut syrup is ‘the one’ to try. Hopefully spreading ‘aloha’ ─ love and kindness ─ is achievable via coconut syrup on top of your homemade flat-top griddled rounds. But in case this syrup is far-reached and inaccessible at your grocer’s, know this: a golden morning can still persist with shredded coconut or flakes sprinkled over ladled batches of your favourite pancake recipe. For an alternative spin on this local find, you can even add bananas and/or chocolate chips into the nutty batter. Trying one or all, happily decide how to make your very own pancakes ‘extra.’ All in all, I take away more than a recipe from this trip. Fully embracing the HI-Life state of mind, life is about enjoying the small and simple things ─ edible mac-embedded sunrises included!
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