BLUEBERRY TARO POI CORN CAKES with BLUEBERRY POI YOGURT SAUCE

Looking for something different and yummy?  These corn cakes/pancakes are light and fluffy with the sweet flavor of blueberry corn bread and a fresh blueberry sauce made with fresh poi, greek yogurt and blueberries!

Blueberry Poi Taro Corn Cakes (Pancakes)

1/4 cup Taro Brand Fresh or Fresh Frozen Poi (prepared)*
2 eggs
2 tablespoons sugar
1/4 cup butter, cut into thin slices
1 teaspoon baking powder
1 cup milk
1 3/4 cup Taro Brand Taro Pancake Mix
2 tablespoons corn meal
1/4 cup frozen blueberries, rinsed & dried with paper towel

Poi Blueberry-Yogurt Sauce
3/4 cup Taro Brand Fresh Frozen Poi (prepared)*
1/2 cup Greek Yogurt
1/2 cup Fresh or frozen blueberries
3 tablespoons Hawaiian honey
2 tablespoons powdered sugar

Bueberry Poi Taro Corn Cakes

Mix fresh frozen poi*, eggs, sugar, butter, baking powder and milk. Mix well then add Taro Brand Taro Pancake Mix and cornmeal and mix just enough to incorporate ingredients. Gently fold in the blueberries and allow batter to thicken in refrigerator for 10 minutes.  Add about 1/4 cup or more batter to a well oiled or buttered frying pan and cook over medium – medium-high heat adjusting heat as necessary to avoid burning.

Poi Bluberry-Yogurt Sauce
Add all ingredients in a blender or nutribullet and blend until ingredients are combined. Set aside in refrigerator until ready to use.

* To prepare fresh frozen poi, remove from freezer. Thaw on counter or sink for 1 hour. Break fresh frozen poi into pieces and place in a bowl. Add as little water as possible (1/4 cup) cover and microwave for 3-4 minutes. Remove from microwave, mix poi with a fork until smooth. Microwave more if texture is lumpy.

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