Reminds me of Hawaii every single time - what's not to like about pineapple and coconut and macadamian nuts if you wish, drowning in coconut syrup.
Follow this link for the recipe:
Pineapple Coconut Pancakes• ¾ cup white whole wheat flour (King Arthur or Trader Joes)
• 2 tsp baking powder
• 2 Tblsp sugar
• ¼ tsp salt
• 1/3 cup shredded coconut
• 1 egg
• 1 8-oz can crushed pineapple, drained very well, juice reserved
• ¾ cup reserved pineapple juice plus milk added to ¾ cup line
• 1 Tblsp canola oil
Night before:
Mix first four items in a bowl. Cover and leave on counter.
Beat egg in small bowl. Add milk/pineapple juice, pineapple and oil and stir. Milk may separate and look curdled, but that is fine. Cover and put in refrigerator.
Next morning:
Pour wet ingredients into dry, stir until just mixed (if you stir too much, pancakes will be tough). Heat griddle or pan and spoon batter onto griddle. Cook and serve with coconut syrup.
NOTES:
• Chopped macadamia nuts are a delicious addition to this..
• You can use any flour you want on these – all-purpose or half and half all-purpose and traditional whole wheat.
No comments:
Post a Comment