Banana Colada Corn Cakes

Cornbread mix is the basis for these pancakes, which have pina colada mix, mashed banana and banana extract added.

Ingredients:

• 2 6 oz. packages Yellow Cornbread Mix
• 1 1/2 cups prepared pina colada mix
• 1 Tablespoon vegetable oil
• 1 cup mashed ripe banana
• 1 teaspoon banana extract
• 1/2 cup milk
• Syrup:
• 1/2 cup corn syrup
• 1/2 cup brown sugar
• 1 teaspoon freshly grated nutmeg
• 1, 15 oz. can sweetened cream of coconut
• 1 Tablespoon butter or margarine
• 3/4 cup toasted macadamia nuts, chopped & divided
• 1/2 cup toasted coconut, divided
• 1/2 of fresh vanilla bean, scraped

Directions:

Heat griddle over medium heat and spray with nonstick cooking spray. Grill is ready when a small drop of water sizzles and disappears. In a large mixing bowl, whisk together the cornmeal mix and pina colada mix until blended. Add the vegetable oil, banana, banana extract; add the milk, a little at a time until a pourable consistency is achieved. Ladle mixture onto skillet. Cook about two minutes per side or until lightly browned. Spray skillet between pancakes to avoid sticking. For the syrup, whisk together the corn syrup, brown sugar, nutmeg, cream of coconut, butter or margarine, 1/4 cup of the toasted coconut, and 1/2 cup of the macadamia nuts; simmer over medium-low heat for 10 minutes or until thickened, stirring occasionally. Whisk in scraped vanilla bean then pour syrup into serving dish. Remove pancakes to a serving platter and garnish with remaining toasted coconut and macadamia nuts. Makes about 14 pancakes.

Number of Servings: 7 servings (14 pancakes)

Notes from the Cook: Banana Colada is a great cocktail, but who would have thought that the ingredients make a yummy breakfast pancake? This recipe is jazzed up with a coconut macadamia nut syrup. This Easter breakfast has a totally Caribbean flavor.