Description

These golden-brown pancakes offer a delightful tropical experience. Each fluffy pancake is generously topped with sweet, tangy diced pineapple and a rich, smooth coconut cream sauce. The combination creates a balanced flavor profile, with the bright fruit cutting through the creamy sweetness of the sauce, all resting on a tender, comforting pancake base.

Ingredients

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Instructions

**Prepare the Pineapple Topping:**
If using fresh pineapple, combine the diced pineapple with 1 tablespoon of sugar in a small bowl and set aside. If using canned, simply drain and set aside.
**Prepare the Coconut Cream Sauce:**
In a small saucepan, whisk together the coconut milk, sugar, and cornstarch until smooth.
Heat the mixture over medium heat, stirring constantly, until it thickens to a sauce-like consistency, about 5-7 minutes.
Remove from heat and stir in the vanilla extract. Set aside to cool slightly. The sauce will thicken further as it cools.
**Prepare the Pancakes:**
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate medium bowl, whisk together the milk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are fine; do not overmix.
Heat a lightly buttered griddle or large non-stick skillet over medium heat.
Pour about ¼ cup of batter per pancake onto the hot griddle.
Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles appear on the surface and the edges look set.
Repeat with the remaining batter, adding more butter to the griddle as needed.
**Assemble:**
Stack the cooked pancakes on plates.
Spoon a generous amount of the pineapple topping over the pancakes.
Drizzle with the coconut cream sauce and serve immediately.

Notes

Do not overmix the pancake batter; a few lumps are acceptable and will result in fluffier pancakes.

Allow the pancake batter to rest for 5-10 minutes before cooking for a more tender texture.

Adjust the griddle temperature as needed to prevent burning and ensure even cooking.

For a thinner coconut cream sauce, you can add a tablespoon or two of water or milk while reheating.

Prep Time: 20 minutes
Cook Time: 20 minutes

Nutrition

Calories: 550 kcal
Fat: 25g
Carbohydrates: 75g
Protein: 9g