Pina Colada Pancakes with Vanilla Rum Syrup. A little bit of an grownup flavour mixture on this scrumptious brunch dish however because the alcohol is totally cooked off the children can get pleasure from it too; or simply serve theirs with maple syrup. An important recipe for annual Pancake Day.
Pina Colada Pancakes with Vanilla Rum Syrup. Initially printed March, 2014.
The annual Shrove Tuesday Pancake Day feast is true across the nook. I’ve been experimenting with making my very own flavour infused syrups to serve with them.
Fantastic reduce dried (desiccated) unsweetened coconut is the sort to make use of on this recipe.
After I spied the remnants of a bottle of darkish rum that was unlikely for use for the rest, I took that as my inspiration.
Contemporary golden pineapple works very nicely on this recipe however canned is okay too..
Rum after all invokes tropical flavour ideas. Particularly due to the chilly winter climate outdoors, so I believed why not Pina Colada Pancakes? Why not certainly.
Vanilla Rum Syrup
They turned out extremely scrumptious. Little question they’ll make return appearances at weekend brunches all year long.
Pina Colada Pancakes
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Prep Time:
20 minutes
Prepare dinner Time:
20 minutes
Complete Time:
40 minutes
Pina Colada Pancakes with Vanilla Rum Syrup A little bit of an grownup flavour mixture on this scrumptious brunch dish however because the alcohol is totally cooked off the children can get pleasure from it too; or simply serve theirs with maple syrup. An important recipe for annual Pancake Day.
Substances
FOR THE PANCAKE BATTER
- 2 cups flour
- 4 tsp baking powder
- ¼ tsp salt
- ¼ cup sugar
- 1 3/4 cups milk
- ¼ cup bitter cream
- 2 eggs
- 4 tbsp melted butter
- 2 tsp vanilla extract
- 1/2 cup unsweetened desiccated coconut
- 1 cup contemporary pineapple diced small (Press nicely to keep away from extra juice)
FOR THE VANILLA RUM SYRUP
- 3/4 cup sugar
- 2 tbsp corn syrup
- 3/4 cup water
- 1 small vanilla bean
- 1/4 cup darkish rum
Directions
For the pancake batter.
- Sift collectively the flour, baking powder, sugar and salt.
- Add the milk, bitter cream, eggs and vanilla and whisk collectively till there aren’t any lumps left.
- Stir within the pineapple and coconut. (The pineapple must be reduce in small 1/2 inch cubes and pressed/squeezed to take away as a lot juice as potential.)
- Pour by ¼ cup measures onto a heated and oiled griddle.
- When bubbles break the floor of the pancakes flip them and prepare dinner for an additional 2-3 minutes or till golden brown.
- Serve with Vanilla Rum Syrup.
For the Vanilla Rum Syrup
- In a small saucepan deliver the water, sugar, corn syrup to a gradual simmer.
- Break up the vanilla bean in half lengthwise and scrape out the seeds, including them to the pot together with the vanilla pod.
- The pod will be eliminated later.
- Let this boil for five minutes then add the rum and proceed to prepare dinner till the combination reaches 230 levels F on a sweet or meat thermometer.
- Enable the syrup to chill to nearly room temperature earlier than eradicating the vanilla pod items and serving over the pancakes.
Notes
If the pineapple is especially juicy and the batter will get too skinny, then make sure to add one other tablespoon or two of flour. Conversely, the coconut might take up liquid, so just a little milk will at all times take it again to the right consistency
Diet Info
Yield
18
Serving Measurement
1 pancake with syrup.
Quantity Per Serving
Energy 172Complete Fats 5gSaturated Fats 3gTrans Fats 0gUnsaturated Fats 2gLdl cholesterol 31mgSodium 190mgCarbohydrates 28gFiber 1gSugar 16gProtein 3g
The dietary info supplied is robotically calculated by third get together software program and is supposed as a suggestion solely. Precise accuracy isn’t assured. For recipes the place all elements might not be used fully, comparable to these with coatings on meats, or with sauces or dressings for instance, calorie & dietary values per serving will doubtless be considerably decrease than indicated.
