Lisa Tam’s request is for a treat that takes me back years, to my early days of operating a stove: "It was a fake malasada that was made with bread and tasted pretty much like the real thing without all the deep-fat frying," Tam wrote. "Now that I want to turn my friend from the mainland on to that recipe I can’t for the life of me find it. Does this recipe ring a bell?"

Lots of bells. I used to make these when I was in high school. Impressed the heck out of my younger cousins and any kids I was baby-sitting. But I hadn’t even thought about the recipe in decades.

The batter is basically Bisquick’s pancake recipe, into which you dunk squares of bread. You still have to fry in oil, but just for seconds so it’s not the production that scratch malasadas can be.

So it was off to the store for a box of Bisquick. But walking the aisles I realized I could use a just-add-water pancake mix — even easier than Bisquick. And then a little farther down the aisle I found Hawaiian Sun pancake mixes that come in lilikoi, chocolate/macadamia nut and pineapple/coconut. Next to those were taro pancake mixes.

Light-bulb moment.

Not only do these mixes make fake malasadas even simpler, they add interesting flavors and you can buy them in 1-cup packets — just enough for a single recipe. (If you would rather use Bisquick, follow the directions for pancakes, which are on the back of the box, but cut the recipe in half. Follow the directions below.)

Now, these malasadas are not going to fool a true believer. But they are cute and tasty.

SHORTCUT TROPICAL MALASADAS

Vegetable oil, for deep-frying
1 cup prepared tropical-flavored pancake mix (see note)
3/4 cup water
6 slices bread, cut in quarters, crusts trimmed
1 cup sugar
Optional toppings: Cinnamon, cocoa powder, coconut flakes

Heat oil in small pot, pouring oil to about 2 inches depth. Over medium-high heat, bring oil to 350 degrees.

Combine pancake mix and water in small bowl, whisking until no longer lumpy, but do not overmix.

Working with two or three pieces at a time, dip bread quarters in batter so they are evenly coated. Use tongs to place quarters in hot oil. Turn when golden brown on one side (this will take just a few seconds). Fry until second side is done, then remove from oil with clean tongs. Tap against side of pot to remove excess oil; drain on paper towels.

While still warm, roll in sugar and other toppings, if desired.

Nutritional information unavailable.

For a fluffier result: If your pancake mix does not include baking powder, your first malasadas may seem a little flat after frying. If so, stir 1/4 teaspoon baking powder into batter. Be careful to mix well and do not add too much, as the baking powder can give off a metallic taste.

Ingredient note: Hawaiian Sun makes a line of tropical pancake mixes, sold in 1-cup packets in many supermarkets and discount stores for about $2. The Aloha Sunset brand of mac-nut-flavored mixes are sold at Don Quixote and ABC stores. Many taro pancake mixes are also on the market. Standard pancake mixes may also be used.

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Write “By Request,” Honolulu Star-Advertiser, 7 Waterfront Plaza, Suite 210, Honolulu 96813. Email bshimabukuro@staradvertiser.com.