Beat eggs in a bowl and set aside. Melt
butter in a saucepan
with the milk
. Let cool slightly before adding to egg mixture. In a separate mixing bowl, sift
all the dry ingredients together. Add the eggs
to this mixture, just to moisten. Do not over mix. Crumble the defrosted poi into the mix, to taste. The poi
gets soft as the batter
cooks, so too much will result in a "gooey" pancake. Make sure to add the poi just before you pour the pancakes
. This will result in little "pudding
pockets" in the cake. Heat the griddle
, then spoon mixture onto griddle, and cook until bubbles form around the edges. Turn the cakes and cook for another 25 seconds or until the bottom is slightly browned. Top with coconut syrup.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.