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When the Wailana Coffee House closed last October, the pancakes were missed by many breakfast lovers. Read more

When a recipe includes the words “use a 5-gallon bucket,” trouble is coming.

First, I will have to do math.

Second, you can’t guarantee results when you reduce a recipe from an amount that feeds an army to one that feeds a family.

But this particular recipe was for the pancakes served at the late, great Wailana Coffee House, so it was worth the effort.

The Wailana closed last October after 49 years as a Waikiki mainstay that fed many of us late into the night and on into the wee hours.

Breakfast was a primary concern and the pancakes were, quite frankly, beloved. Liane Drew wrote for the recipe when she first heard the restaurant would be closing, naming the pancakes as among the things she’d miss most.

Co-owner Kenton Tom provided the full recipe, which calls for — just as an example — a gallon of water, 36 eggs and 12 pounds of flour.

I’ve broken it down by a 12th, which yields about enough to feed four hungry people or maybe eight light eaters. I can’t swear it’s an exact match, but it is a really good pancake, light and packed with vanilla flavor.

The recipe specifies margarine and artificial vanilla, yet splurges on half-and-half. You’ll also notice that the recipe calls for large amounts of baking powder (3 tablespoons), salt (1/2 tablespoon) and the aforementioned vanilla (2-1/2 tablespoons). These all seem high for pancakes, but they are correct. I’m sure it’s all part of the magic.

Wailana Coffee House Pancakes

3-1/2 cups flour

3 tablespoons baking powder

1/4 cup sugar

1/2 tablespoon salt

3 eggs

1-1/3 cups water

7 tablespoons margarine, melted

1/3 cup buttermilk

1 cup half-and-half

2-1/2 tablespoons imitation vanilla

1/3 cup vegetable oil

Combine flour, baking powder, sugar and salt. Set aside.

In a large bowl, whisk together eggs, water and melted margarine until well combined. Gradually add dry ingredients, stirring until moistened.

Add remaining ingredients, stirring until everything is incorporated. Batter will be a little lumpy. Cover and refrigerate overnight.

Heat a griddle to medium or place a skillet over medium heat on stove. Grease lightly with oil.

Stir batter lightly, adding water if it’s too thick. Scoop onto griddle (1/4 cup scoop will make a 5-inch pancake). After about a minute, bubbles will form. Turn pancakes when bubbles are popped and surface is dry. Cook on other side until lightly browned. Makes 12 to 16 pancakes, depending on size.

Nutritional information unavailable.

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