Phenomenal Phoods

Pineapple Coconut Pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 1/4 cups milk
• 1 egg
• 1/4 cup salted butter, melted and slightly cooled
• 1/2 cup grated, toasted coconut, plus extra for serving
• 1/2 cup fresh pineapple, cut into 1/2 inch chunks, plus extra for serving

For the vanilla sauce:

• 1 cup heavy cream
• 1/2 cup sugar
• 2 tablespoons salted butter
• 1 teaspoon vanilla bean paste or vanilla extract

Instructions:

For the pancakes:

1. Whisk together flour, baking powder, sugar and salt in a medium bowl.
2. Make a well in the center and add milk, egg and melted butter. Whisk to combine. The mixture should look like cake batter and be pourable without being too runny. Add a little extra flour or milk as needed to adjust.
3.  
   Gently stir in the coconut and pineapple.
4. Heat a large pan or griddle over medium heat and coat with a small amount of butter. Wipe out any excess butter to prevent burning or hot spots.
5. Pour 1/3 cup of batter into the pan for each pancake. Once bubbles start to form on the top and stay, flip the pancakes. Continue cooking until golden brown.
6. Serve with vanilla sauce and extra pineapple and toasted coconut.

For the vanilla sauce

1. Combine cream, sugar and butter in a small saucepan over medium heat. Whisk until butter is melted and mixture begins to boil. Cook, stirring constantly, until mixture is slightly thickened. This should take a couple of minutes. Remove from heat, and stir in vanilla.