Pina Colada Pancakes with Vanilla Rum Syrup

Pina Colada Pancakes with Vanilla Rum Syrup. A bit of an adult flavour combination in this delicious brunch dish but since the alcohol is completely cooked off the kids can enjoy it too; or just serve theirs with maple syrup. A great recipe for annual Pancake Day.

Pina Colada Pancakes with Vanilla Rum Syrup. Originally published March, 2014.

The annual Shrove Tuesday Pancake Day feast is right around the corner. I’ve been experimenting with making my own flavour infused syrups to serve with them.

Fine cut dried (desiccated) unsweetened coconut is the type to use in this recipe.

When I spied the remnants of a bottle of dark rum that was unlikely to be used for anything else, I took that as my inspiration.

Fresh golden pineapple works very well in this recipe but canned is fine too..

Rum of course invokes tropical flavour thoughts. Especially because of the cold winter weather outside, so I thought why not Pina Colada Pancakes? Why not indeed.

Vanilla Rum Syrup

They turned out incredibly delicious. No doubt they will make return appearances at weekend brunches throughout the year.

Pina Colada Pancakes

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Yield: 18 pancaakes

Pina Colada Pancakes with Vanilla Rum Syrup

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Pina Colada Pancakes with Vanilla Rum Syrup A bit of an adult flavour combination in this delicious brunch dish but since the alcohol is completely cooked off the kids can enjoy it too; or just serve theirs with maple syrup. A great recipe for annual Pancake Day.

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Ingredients

FOR THE PANCAKE BATTER

• 2 cups flour
• 4 tsp baking powder
• ¼ tsp salt
• ¼ cup sugar
• 1 3/4 cups milk
• ¼ cup sour cream
• 2 eggs
• 4 tbsp melted butter
• 2 tsp vanilla extract
• 1/2 cup unsweetened desiccated coconut
• 1 cup fresh pineapple diced small (Press well to avoid excess 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 dark rum

Instructions

For the pancake batter.

1. Sift together the flour, baking powder, sugar and salt.
2. Add the milk, sour cream, eggs and vanilla and whisk together until there are no lumps left.
3. Stir in the pineapple and coconut. (The pineapple should be cut in small 1/2 inch cubes and pressed/squeezed to remove as much juice as possible.)
4. Pour by ¼ cup measures onto a heated and oiled griddle.
5. When bubbles break the surface of the pancakes flip them and cook for another 2-3 minutes or until golden brown.
6. Serve with Vanilla Rum Syrup.

For the Vanilla Rum Syrup

1. In a small saucepan bring the water, sugar, corn syrup to a slow simmer.
2. Split the vanilla bean in half lengthwise and scrape out the seeds, adding them to the pot along with the vanilla pod.
3. The pod can be removed later.
4. Let this boil for 5 minutes then add the rum and continue to cook until the mixture reaches 230 degrees F on a candy or meat thermometer.
5. Allow the syrup to cool to almost room temperature before removing the vanilla pod pieces and serving over the pancakes. 

Notes

If the pineapple is particularly juicy and the batter gets too thin, then be sure to add another tablespoon or two of flour. Conversely, the coconut may absorb liquid, so a little milk will always take it back to the proper consistency

Nutrition Information

Yield

18

Serving Size

1 pancake with syrup.
Amount Per Serving Calories 172Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 31mgSodium 190mgCarbohydrates 28gFiber 1gSugar 16gProtein 3g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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