Piña Colada Pancakes
12
15 minutes
30 minutes
American
These light and fluffy American-style coconut pancakes bring all the tropical flavours of the classic cocktail to the plate. Bursting with juicy pineapple, they’re topped with Tiptree’s extra-fruity Pineapple Conserve for a touch of exotic sweetness. Pile them high and serve with coconut yoghurt infused with rum liqueur and a cocktail cherry for an indulgent brunch or a deliciously summery dessert.
Ingredients
170g self-raising flour
60g desiccated coconut
1 ½ tsp baking powder
3 large eggs
200ml full fat coconut milk from a can (shake before use)
1 tbsp Tiptree Pineapple Conserve
1 tsp Tiptree English Spiced Rum Liqueur (substitute with vanilla paste if preferred)
20g unsalted butter, melted and cooled
100g fresh or tinned pineapple, chopped into tiny cubes, drained on kitchen towel
Butter and vegetable oil for cooking
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- 100g of Tiptree Pineapple Conserve
- 250g coconut yoghurt
- 2 tsp Tiptree English Spiced Rum Liqueur (substitute with vanilla paste if alcohol-free)
- 20g toasted flaked coconut
- 12 maraschino cocktail cherries
Directions
Mix the flour, desiccated coconut and baking powder in a large bowl.
Whisk together the eggs, coconut milk, Pineapple Conserve and Rum Liqueur in a jug until well combined.
Tip the wet ingredients into the dry ingredients, a little at a time, and mix to a smooth thick batter using a balloon whisk or a hand or stand mixer. A few lumps are fine; do not overmix.
Add the melted butter and stir until combined.
Finally mix in the pineapple pieces.
Heat a frying pan or griddle to a medium-high heat and melt a small knob of melted butter together with a teaspoon of vegetable oil until foaming.
Add large spoonfuls of pancake batter to the pan, enough to spread out to around 9cm circles, and cook until small bubbles form on top and the pancakes are golden brown underneath, around 2-3 minutes. Leave a gap between pancakes. Flip the pancakes over with a spatula and cook for a further 2 minutes until golden brown on both sides.
Repeat until all the batter is used up.
Stack the pancakes on a plate and cover with a tea towel to keep warm. Alternatively set the oven to the lowest temperature and keep them warm on a baking tray whilst cooking the next batch.
Mix the Spiced Rum Liqueur into the coconut yoghurt.
Serve the pancakes with Tiptree Pineapple Conserve and coconut yoghurt. Sprinkle with toasted flaked coconut and top with maraschino cherries.
