Coconut Pancakes with Sweet Plantains Slices, Blueberries, and Pineapple Rum Syrup - MIC Food
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Coconut Pancakes with Sweet Plantains Slices, Blueberries, and Pineapple Rum Syrup

Coconut Pancakes with Sweet Plantains Slices, Blueberries, and Pineapple Rum Syrup

Yields4 Servings
Total Time30 mins
Ingredients for the Pancake
 2 cups cake flour
 ¼ cup sugar
 3 tbsp vegetable oil
 1 tbsp baking powder
 2 eggs
 ¼ tsp salt
 1 cup coconut milk
Ingredients for the Pineapple Rum Syrup
 ¼ cup spiced dark rum
 1 cup pineapple Juice
 ½ cup brown sugar
 1 tbsp lime Juice
Ingredients for the Fried Plantains
 12 each BIG BANANA® plantain tidbits
 3 tbsp sugar
 1 tsp ground cinnamon
Garnish
 ½ cup blueberries
For the Pancakes
1

1. Combine in mixing bowl all ingredients and mix well.
2. Preheat griddle to 350 degrees.
3. Spray griddle with Pam vegetable spray
4. Pour ¼ cup-sized pancake batter on the griddle.
5. Cook until you see bubbles on top of the pancake.
6. Turn the pancake over.
7. Cook for another 20 seconds.
8. Serve

For the Pineapple Rum Syrup
2

1. Combine all ingredients and place them into a saucepot.
2. Place on stove and turn stove on medium heat.
3. Bring mixture to a boil, stirring occasionally.
4. ***Note: If using a gas stove, alcohol will burn off.

For the Fried Plantains
3

1. Pre-heat deep fat fryer to 350 degrees.
2. Fry sweet plantains until medium brown color. 3-4 minutes.
3. Drain sweet plantains.
4. Combine sugar and cinnamon.
5. Season plantains with cinnamon sugar.

How to Assemble
4

• Place two each pancake on 10” round plate.
• Place 3 fried sweet plantains on pancakes.
• Drizzle 1.5 oz of pineapple syrup over pancakes.
• Garnish with blueberries.

Ingredients

Ingredients for the Pancake
 2 cups cake flour
 ¼ cup sugar
 3 tbsp vegetable oil
 1 tbsp baking powder
 2 eggs
 ¼ tsp salt
 1 cup coconut milk
Ingredients for the Pineapple Rum Syrup
 ¼ cup spiced dark rum
 1 cup pineapple Juice
 ½ cup brown sugar
 1 tbsp lime Juice
Ingredients for the Fried Plantains
 12 each BIG BANANA® plantain tidbits
 3 tbsp sugar
 1 tsp ground cinnamon
Garnish
 ½ cup blueberries

Directions

For the Pancakes
1

1. Combine in mixing bowl all ingredients and mix well.
2. Preheat griddle to 350 degrees.
3. Spray griddle with Pam vegetable spray
4. Pour ¼ cup-sized pancake batter on the griddle.
5. Cook until you see bubbles on top of the pancake.
6. Turn the pancake over.
7. Cook for another 20 seconds.
8. Serve

For the Pineapple Rum Syrup
2

1. Combine all ingredients and place them into a saucepot.
2. Place on stove and turn stove on medium heat.
3. Bring mixture to a boil, stirring occasionally.
4. ***Note: If using a gas stove, alcohol will burn off.

For the Fried Plantains
3

1. Pre-heat deep fat fryer to 350 degrees.
2. Fry sweet plantains until medium brown color. 3-4 minutes.
3. Drain sweet plantains.
4. Combine sugar and cinnamon.
5. Season plantains with cinnamon sugar.

How to Assemble
4

• Place two each pancake on 10” round plate.
• Place 3 fried sweet plantains on pancakes.
• Drizzle 1.5 oz of pineapple syrup over pancakes.
• Garnish with blueberries.

Coconut Pancakes with Sweet Plantains Slices, Blueberries, and Pineapple Rum Syrup


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