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Coconut Pancakes with Caramelized Pineapple in Rum Sauce


Finally! Pancakes for grown-ups!! Pro tip: Let the batter rest for at least 30 minutes for perfect, fluffy pancakes. Ingredients: For the Pancakes:

  • 1 1⁄2 cups all-purpose flour

  • 2 tablespoons sugar

  • 2 teaspoons baking powder

  • 1⁄2 teaspoon baking soda

  • 1⁄2 teaspoon salt

  • ½ cup shredded coconut

  • 1 1⁄4 cups milk

  • 2 eggs

  • 1 teaspoon vanilla

  • 2 tablespoons vegetable oil


Directions:

  1. In a large bowl, mix dry ingredients.Add in wet ingredients and stir until just mixed.Batter will be slightly lumpy.

  2. Ladle pancakes onto a griddle over medium heat, turning when bubbles form on edges of pancakes.

  3. Reserve on a plate and keep warm in the oven. Repeat as necessary until all pancakes are all complete.

For the caramelized pineapple:

  • 1 whole pineapple, cut into small pieces

  • ½ cup brown sugar

  • 2 tablespoons butter

  • 2 tablespoons rum (optional)

  1. Heat butter in pan on stove until melted over medium heat.Add pineapple and brown sugar and cook until pineapple is golden and sauce thickens.Add in rum and reduce until sauce is a syrup like consistency.