Ululani Special Feature

Lāhui Rising Series

This educational series is designed to create a safe, respectful and enriching learning space for all audiences to hear and honor various perspectives on matters of Hawaiian interest.

Palaoa Linalina: Paniolo Pancakes

Lāiana Kanoa-Wong
 In celebration of the one year anniversary of the Kaʻiwakīloumoku Hawaiian Cultural Center, KS Online is featuring selected works from the Hoʻokahua staff. The following is a recipe contributed by Lāiana Kanoa-Wong. For more, please visit http://kaiwakiloumoku.ksbe.edu.

On a lovely morning in Kapālama kula, I had a taste of old Pololū Valley on the Big Island of Hawaiʻi. That morning I visited my Tūtū Lani Kealoha’s hale to learn how to make my Tūtūs famous Palaoa Linalina. These are the most gooey ʻonolicious pancakes that I grew up enjoying, a recipe that has been passed down from my great-great-grandma Kumuhonua to my Tūtū Lani, to my mom Lilinoe Kealoha Wong and now down to me.
This old-school recipe was a Kohala cowboy favorite, my Papa Kealoha tells me of how they used to cook it over a wood fire then serve it to our uncles heading out for a day on the pastures. My Tūtū brought this recipe out of the valleys of Pololū,  down here to Kapālama kula and is going to share it with us today.
Before I share the recipe I feel it important to note that my Tūtū usually does everything food-related using the “eyeball measurement”. Seeing, tasting and feeling the food like only a savvy veteran can do, she did however use the measurements listed below to make an amazing batch that you can try and make. My Tūtū made it clear that she only uses a good old-school cast iron frying pan to cook them in and that mastering it will take a little practice, like learning how to manage the heat and oil, and pouring the mix nice and flat on to the pan.  I can assure you it is well worth it.

Nā mea i pono ai (Ingredients)      

Makes about 5 Palaoa Linalina                                                                

2 kīʻaha (2 cups) all-purpose flour

½ kīʻaha (2 cups) brown sugar

½ puna kī (1/2 teaspoon) salt

2 ½ kīʻaha (2½cup) water

4 puna pākaukau (4 Tablespoon) of butter

Guava jelly

Coconut oilor any cooking oil

Cast iron frying pan


Ka hana (Process):

Heat the cast iron pan and coconut oil on high heat while preparing palaoa linalina mix. Pour flour and water into a bowl, and then add the brown sugar by hand, being sure to break up the lumps. Blend the mix by hand to smooth out all the lumps.

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Add salt and mix to a smooth and runny texture, then blend until it turns a beige color.

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Make sure the frying pan is hot, then pour oil into the pan and wait until it gets a little smoky. Pour palaoa linalina mix into the hot pan making a flat and thin layer. Let mix cook on high heat. When the bottom of the palaoa linalina appears cooked and the top is no longer runny, flip and continue to cook.

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Once both sides are cooked to a little bit of a crisp and a touch pāpaʻa (burnt), take it off the fire and place onto a plate, spread butter onto the hot side of the palaoa linalina and line the middle with some of the guava jelly. Once it cools, you can roll it up and enjoy!

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Palaoa Linalina!!!

Pololū Paniolo Pancakes!!!