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Maui Pancakes

FruitStove-TopDiner-Style

Time: 25 minutes

Yield: 4 servings

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About

Simply one word to describe this one — yum-aloha! Well, maybe that's two words! But you get the idea. You will absolutely have a "stack attack" with all of the tropical flavors found in these Maui Pancakes and their homemade syrup. Just to forewarn, you may grow faint by the fluffiness found in these sweet crushed-pineapple-and-coconut-enveloped islands of pancake joy! Take a fabulous flavor trip with Maui Pancakes each time an oasis retreat treat is calling you. It will definitely stack up to be a great morning refresh!

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Ingredients

  • For the pancakes:
  • 1 1/2 cups canned crushed pineapple
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 1/2 cups all-purpose flour
  • For the syrup:
  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup coconut milk
  • 1 teaspoon vanilla

Directions

Step 1 -In a large mixing bowl, add the crushed pineapple, 1/4 cup of the sugar, the baking powder, the baking soda, the salt, the eggs, and 1/4 cup of the melted butter and stir to combine.

Step 2 -Slowly add the flour to the pineapple mixture, while stirring, until a cohesive batter forms.

Step 3 -Heat a heavy, flat, nonstick griddle or skillet over medium-high heat.

Step 4 -Pour the pancake batter, in 1/4 cupfuls, onto the heated griddle and cook until bubbles form on top of each.

Step 5 -Flip the pancakes and cook until the other sides are lightly browned.

Step 6 -While the pancakes are cooking, in a medium saucepan over medium heat, melt the remaining butter.

Step 7 -Stir the remaining sugar, the coconut milk, and the vanilla into the melted butter and bring it to a boil over medium-high heat.

Step 8 -Reduce the heat and simmer the syrup, about 4 minutes.

Step 9 -Serve the pancakes, drizzled with the syrup.

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