Pineapple Pancakes with Coconut Syrup (Printable Version)
# What You'll Need:
→ Pancake Batter
01 -
1 1/2 cups crushed pineapple
02 -
1/4 cup granulated sugar
03 -
2 teaspoons baking powder
04 -
1 teaspoon baking soda
05 -
1/2 teaspoon salt
06 -
2 eggs
07 -
1/4 cup butter, melted
08 -
1 1/2 cups all-purpose flour
→ Coconut Syrup
09 -
1/2 cup butter
10 -
1 cup granulated sugar
11 -
1 cup coconut milk
12 -
1 teaspoon vanilla extract
# How to Make It:
01 -
In a large mixing bowl, stir together crushed pineapple, sugar, baking powder, baking soda, salt, eggs, and melted butter. Slowly add in flour until you have a nice batter. The consistency should be thin enough to spread slightly, without being runny.
02 -
Heat a heavy flat nonstick griddle or skillet over medium-high heat. Pour batter in 1/4 cup scoops onto the hot surface. When bubbles start to form on top, flip and cook on the other side until lightly browned. Keep warm in a 200°C oven on a cookie sheet until serving.
03 -
Melt butter in a medium-size saucepan over medium heat. Stir in sugar, coconut milk, and vanilla. Bring to a boil over medium-high heat and simmer for 4 minutes. Store any leftover syrup in a heat-safe airtight container in the refrigerator.
04 -
Serve pineapple pancakes warm with warm coconut syrup.
# Handy Tips:
01 -
These pancakes bring tropical island flavors to your breakfast table. The pineapple adds natural sweetness and moisture to the pancakes.
02 -
The coconut syrup can be made ahead and reheated when needed.