Coconut Pancakes with Pineapple Syrup

2 Oct

Coconut Pancakes with Pineapple Syrup

I always have high hopes for weekend breakfasts.  On Friday night I think about the delicious feast that I will whip up for our family.  Mounds of pancakes, stacks of brown sugar bacon, eggs, hash browns and freshly squeezed orange juice.  But the reality is that on Saturday morning, I’m lucky if I can make a cup of coffee and convince Chris to go out and get us bagels (albeit, delicious, hot New York bagels).  So then on Saturday night, I convince myself, once again, that on Sunday, I can get my ass in gear to have breakfast on the table by the time everyone gets up.  And guess what?! Usually that doesn’t happen either and that is when we go to the diner (another great commodity in New York).

But I made it my mission to make these pancakes, having the idea stuck in my head for way too long and it was well worth the earlier wake-up time.

Coconut Pancakes with Pineapple Syrup

Pineapple Syrup (*make day before)

1 cup of fresh pineapple, peeled and cut into chunks

1 cup sugar

½ cup water

Coconut Pancakes

1 cup all-purpose flour

1 Tablespoon sugar

1 Tablespoon baking powder

¼ teaspoon salt

¾ cup whole milk

¼ cup cream of coconut

1 egg

1 Tablespoon melted butter

½ cup sweetened shredded coconut

Ella

Pineapple Syrup:

Place pineapple chunks into a medium glass bowl; add ½ cup sugar, stir to coat and cover with plastic wrap.  Place in refrigerator overnight.

Pineapple syrup

Make a simple syrup by adding ½ cup sugar and ½ cup water in a saucepan; place over medium heat and stir until sugar is dissolved; set aside

Dump pineapple chunks (and any liquid that has accumulated in the bowl) into a food processor and pulse until pineapple is broken down

Pineapple Syrup

Add the simple syrup to the pineapple in the food processor and pulse until combined; syrup will be thick

Serve over pancakes

Pancakes:

Mix flour, sugar, baking powder and salt in a medium bowl

In a separate bowl, combine milk, cream of coconut, egg and melted butter; mix together until combined

Add wet ingredients into the dry and stir; fold in shredded coconut

Preheat a medium skillet and coat with cooking spray or butter; scoop 1/3 cup of the pancake batter into the pan and cook for 2-3 minutes on each side or until golden brown

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2 Responses to “Coconut Pancakes with Pineapple Syrup”

  1. Mom October 2, 2013 at 11:47 am #

    Yum. NOW I understand what Ella was making in the picture.

    • parallelfoodiverse October 2, 2013 at 12:25 pm #

      Haha, I was just going to write it on Facebook, but you beat me to it!

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