Pineapple Pancakes with Coconut Syrup

By JimMac

Ingredients

• For the syrup:
• 1 14-ounce can coconut milk
• 1 cup flaked coconut
• 3/4 cup brown sugar
• For the pancakes:
• 2 cups all-purpose flour
• 2 Tablespoons brown sugar
• 1 Tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs - beaten
• 3/4 cup milk
• 1/4 cup butter (or margarine) - melted
• 1 20-ounce can crushed pineapple (don't drain)

Preparation

Step 1

To prepare the syrup:

Combine all syrup ingredients in a sauce pan over high heat. When the mixture reaches a boil, immediately reduce the heat to a simmer. Stirring often, continue to cook for 20 minutes. This is an ideal time to make the pancake batter. Once cooked, transfer the syrup to a blender and pulse until smooth. This syrup is best served warm.

To make the pancakes:

In a large bowl, mix together the flour, brown sugar, baking powder, baking soda, and salt.

In separate bowl, mix the eggs and milk with the pineapple pieces (with juice).

Add the wet ingredients to the dry ingredients and mix well. Stir in the melted butter. Let the batter set a couple minutes before using.

Heat your griddle or fry pan to medium-high. Give it a light coating of cooking spray. When a drop of water sizzles on the surface, the griddle or pan is ready to go.

Dollop the batter in 1/4 cup amounts for each pancake. In about two minutes, when the edges look dry and the surface is covered with bubbles, flip the pancakes. Cook the other side about two minutes more - until golden brown.

Serve right away with the syrup. Garnish with flaked coconut if desired.