

In a separate bowl, cream your egg yolks, butter, coconut oil, and sugar.
To assemble everything, first fold in your creamed egg yolk mixture until incorporated.
Chill in the fridge for about 10 minutes.
Preheat your griddle to about 350 and spray with coconut oil liberally.
Pour about 3-4 tablespoons of batter onto the griddle.
Gently lay a tostone in the center of the pancake and top with 1 or 2 more tablespoons of batter.
For the syrup, rapidly simmer the entire mixture for about 3-4 minutes over medium heat.
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