Last weekend, I went to visit my bestie, whom I have not seen in AGES! Her name is Maria, and she is the love of my life. We spend hours watching The Vampire Diaries and pining over Damon, the misunderstood older brother of the main character (who has zero personality or purpose in the show). I feel like it is time well spent, and I miss watching that show every week with her before she graduated and moved away. At least we have our periodic marathons to look forward to! Anyways, the purpose of this story is that we went to a chain restaurant called, The Egg and I, for breakfast. I ordered a pineapple coconut pancake with cream sauce (it was just one pancake, but it was bigger than my entire body). It was honestly the most delicious breakfast that I have ever eaten in my entire life. I am not usually a big fan of pancakes because I get sick of them very quickly, but oh man was this good. I decided to recreate it only a week later.
I was not able to find a recipe that included both the sauce and the pancake, so I had to do a little bit of mixing and matching. I used this recipe for the cream sauce and this one for the pancakes. They did not taste exactly like the one that I had at The Egg and I, but they were pretty darn close. The only problem with this recipe is that you couldn’t really taste the pineapple or the coconut in the pancake except for a few bites every once in a while. If you decide to try this out (and I highly recommend it), then the thing that I would change is the type of pineapple used. I used drained, crushed pineapple from a can, and it was just too small to really make a difference in the pancake. I suggest buying fresh pineapple, and cutting it into larger chunks for the pancake. The other thing that I wish I had thought of would be to put some coconut and pineapple chunks on top of the pancakes when they were finished. It would have been a beautiful garnish and would have enhanced the flavour a lot.
Pineapple Coconut Pancakes
1 1/2 cups all purpose flour
2 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
1 to 1 1/4 cups milk
1/4 cup canola oil
1/2 cup grated, sweetened coconut
1/2 cup pineapple (either slices cut into bite-sized pieces or canned crushed pineapple, drained)
Mix dry ingredients well in a medium bowl. Make a well in the center and add wet ingredients (starting with just one cup of milk). Mix well and add more milk as necessary until the mixture resembles cake batter and is pourable.
Stir in the coconut and pineapple.
Pour onto hot griddle or frying pan coated with shortening. Once bubbles start to form on top, flip. Cook until pancakes are cooked through. Batter is likely to cool less around the fruit, so be sure to give it a bit longer if your pineapple pieces are larger.
Vanilla Cream Sauce
2 cups whipping cream
1 cup sugar
2 Tbsp flour
1/2 cup butter
1 tsp vanilla extract
This sauce makes way too much for the pancakes, so I suggest cutting it in half. Stir first 3 ingredients together in a saucepan. Add butter, and cook, stirring constantly, over medium heat until butter is melted and mixture begins to boil. Cook, stirring constantly, 3 minutes or until mixture is slightly thickened. Remove from heat, and stir in vanilla. Serve warm.