Piña Colada Pancakes

Instructions

Open the coconut milk and scoop out 2 tablespoons of the cream on top. Set aside.

Place a fine mesh colander over a medium-sized bowl. Drain the pineapple well, pressing out as much juice as possible. You should have about 1 cup of juice. Set aside the juice.

To make the sauce, place brown sugar and butter into a small saucepan over medium heat. While butter is melting, in a small bowl, whisk together reserved pineapple juice, cornstarch, and reserved coconut cream. When butter is melted, stir in the juice mixture. Continue to cook over medium heat until mixture comes to a boil; continue to boil for 1 minute. Remove from heat. Let the sauce cool a couple of minutes before you stir in the rum, if using.

When you’ve finished cooking the sauce, make pancake batter. In a large bowl, whisk together the remaining coconut milk, egg, brown sugar, and vanilla until smooth. Add flour, baking powder, and salt. Whisk until blended. The batter will be very thick. Gently fold in drained pineapple. Set batter aside for 5 minutes while griddle preheats.

Preheat electric griddle to 375°F or a nonstick pan on medium low heat.

Drop batter by large spoonfuls onto the preheated griddle. Smooth out the tops so that the pancakes are about ½ inch thick. Cook for approximately 4 minutes on the first side, carefully flip, and continue cooking for about 2 minutes, or until both sides are golden brown.

Serve immediately with warm pineapple sauce., topped with shredded coconut.

Breakfast and Brunch,Pancakes & Waffles