Cuban-American fusion recipe
Boniato and Coconut Pancakes with Honey
Small, fluffy boniato and coconut pancakes served with honey and toasted coconut for breakfast or an afternoon snack.
- Preparation20 min
- Cooking35 min
- Total time1 h
- Servings12 small pancakes, serves 4
- DifficultyEasy
These pancakes combine boniato and coconut in a skillet preparation popular in the United States. The result is a golden Cuban-American fusion breakfast with a soft orange hue.
Serve them freshly made, with a drizzle of honey and toasted coconut, for breakfast or an afternoon snack.
Ingredients
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For the pancakes
To serve
Method
- Dice the peeled boniato and steam for 15-20 minutes, until tender. Drain well.
AI-generated image.CiberCuba - Mash the boniato until smooth and let it cool slightly. Weigh out approximately 300 g of purée, making sure it is not watery.
AI-generated image.CiberCuba - Mix the flour, baking powder, cinnamon and pinch of salt in a bowl.
- In another bowl, beat the eggs with the coconut milk, brown sugar if using, vanilla and warm melted butter or oil. Stir in the purée until the mixture is uniform.
- Add the dry ingredients to the wet ingredients and mix with a spatula just until combined. The batter should be thick and pourable, with no large lumps; if it is too thick, add 15-30 ml of additional coconut milk.
AI-generated image.CiberCuba - Let the batter rest for 5 minutes.
- Heat a nonstick skillet or griddle over medium-low heat and lightly grease it. Pour 50-60 ml of batter per pancake and cook in three batches: cook each pancake for 2-3 minutes, until bubbles appear and the edges are firm; flip and cook for another 1-2 minutes, until golden and cooked through.
AI-generated image.CiberCuba - In a dry skillet, toast the shredded coconut over low heat for 2-3 minutes, stirring to prevent it from burning.
- Stack the pancakes, distribute the toasted coconut and drizzle with honey. If desired, garnish with the small roasted boniato.
