The Pancake Kings Of Kailua

Diana Helfand
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Wednesday - January 20, 2010
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Boots and Kimo’s Rick and Jesse Kiakona with their famous mac-nut pancakes

If you’re passing by the corner of Hekili and Hahani streets in Kailua before 2 p.m. and notice a line of folks outside, you know you are at the new home of the popular Boots and Kimo’s restaurant.

Rick and Jesse Kiakona are in their 16th year at the restaurant and have expanded the space to seat more people. The restaurant is named for their father, George “Boots” Kiakona, and their Uncle Kimo, who helped the two brothers open the restaurant.

The specialties of the house are the scrumptious mac-nut pancakes and banana-mac-nut pancakes topped with their secret special sauce. It’s so special - and secret - that when President Obama visited Hawaii, Secret Service agents were spotted getting takeout.

Rick also has a partial representation of his extensive Denver Broncos memorabilia collection on display at the restaurant.


Rick and wife Corinne have three children, Crystal, Cyra-Anne and Ciara, and two grandchildren, Nedrick Jr. and Asanti. Of course, Rick’s mom, “Grandma” Mary Ann, stops by the restaurant to help out and chat with the customers.

This column is dedicated to them with a hearty wish for good luck in their new location!

Try this light and smooth pie for an anytime snack. It’s good with a cup of coffee, tea or cold glass of skim milk, and a good way to get keiki to eat fruit.

Yogurt is a fermented dairy product produced by adding lactic bacteria to milk. It is thought to have originated in Bulgaria, where it is eaten on a regular basis and an unusually high number of people live to be over 100 years old.

Yogurt is an excellent source of protein, calcium, phosphorus, potassium and vitamins A and B. The nutritional value of commercially prepared yogurt varies greatly in terms of fat, carbohydrate and calorie content.


* 1 8-ounce container lowfat mixed-berry yogurt

* 1 8-ounce container lowfat strawberry yogurt

* 1 12-ounce container frozen nonfat whipped topping, thawed slightly

* 1 large ripe banana,cut into slices and then cut slices in half

* 1 cup strawberries,cut into small bite-sized pieces, mixed with 2 teaspoons granulated sugar

* 1 9-inch reduced-fat ready-made graham cracker crust

* mini chocolate chips, for garnish

Mix yogurts together until blended, and then fold in 3 cups of whipped topping until blended. Mix strawberries and bananas together and then gently add to yogurt top-ping mixture until incorporated.

Freeze overnight so that the pie is firm. When ready to eat, spoon the rest of the whipped topping on pie and sprinkle with mini chips. Store the remainder of pie in freezer.

Make eight servings.

Approximate Nutrition Information Per Serving:

Calories: 300
Fat: 7 grams
Cholesterol: 1 milligram
Sodium: 200 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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