Monday, January 17, 2011
Breakfast in the Tropics
This dish was one of those lucky occasions when I actually guessed right on the liquid and dry ingredient proportions and came up with something quite good. This made me really happy, since the measurements were very convenient (1 can crushed pineapple, the remnant of a can of coconut milk when 1 cup was already used). They are more dense and moist than well-made, fluffy buttermilk pancakes, but not heavy, leaden or soggy. I cooked them slightly slower than I usually cook pancakes, sensing that the fruit was making them pretty dense, so they could have time to cook on the inside before getting too dark on the outside.
And the flavor? Well, I wish I could say they were a tropical island on a plate, but I’ve never been to a tropical island, so I can’t be sure. They do taste wonderful, however, especially to a coconut-lover like me. The pineapple and coconut go as well together as I’ve come to expect, and their flavors are prominent in every bite, especially, somehow, if there is plenty of butter accompanying that bite. Did this breakfast whisk me off to an exotic tropical paradise? I’ll have to assume so. It made me almost as happy, anyway.
Coconut Pineapple Pancakes
If the pancakes do not seem to be cooking thoroughly, reduce the heat and cook them more slowly, or place them in a warm oven to cook through completely.
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup light coconut milk
1 (8.5 ounce) can crushed pineapple
½ cup shredded coconut (I used sweetened)
1. Preheat an electric griddle or frying pan to 325 F, or preheat a frying pan or griddle on the stove on a little below medium heat. Preheat the oven to about 200 F to keep the pancakes warm before serving.
2. In a medium-size bowl, combine the flour, baking powder, baking soda and salt. Whisk together to combine.
3. In another medium-size bowl, combine the egg and coconut milk. Whisk to beat the egg and combine the ingredients well. Stir in the crushed pineapple.
4. Pour the egg mixture into the flour mixture and stir until just combined. Stir in the shredded coconut.
5. Scoop ¼ to 1/3 cup batter for each pancake and drop onto the preheated pan. Cook until the bottom is browned and bubbles begin to surface on the top of the pancake. Flip the pancakes with a spatula and cook until the second side is brown and the edges appear dry. Hold finished pancakes in the oven until ready to serve. Serve with butter and maple syrup
Makes about 8 3”-4” pancakes. Leftovers can be refrigerated and rewarmed, but they will not have quite as nice a texture.
Other recipes like this one: Double Banana Walnut Pancakes, Apple Cinnamon Pancakes, Coconut Cranberry Quick Bread
One year ago: Spaghetti Squash Salad with Greek Flavors